I also know that y'all tin command the texture past times making your slices thicker or thinner, every bit good every bit changing the marination time. Obviously, the thinner the slice, together with the longer it’s inwards the marinade, the softer together with to a greater extent than tender the meat becomes. However, y'all tin operate besides far, ending upward amongst something mushy, together with unappetizing.
Unfortunately, this is a affair of lawsuit together with error, together with and thence to avoid all that, I by together with large operate amongst but an hr or two, which ever seems similar enough to me. I don’t desire mushy meat, inwards the best examples I’ve had of this inwards Korean restaurants, piece tender, however had a piddling fleck of chewiness to them. Besides, the fact that this is such a fast-acting marinade, is 1 of the large advantages.
If y'all don’t produce the boneless curt ribs, together with operate amongst pork loin, or chicken, you’ll desire to locomote peculiarly careful, since it has less connecter tissue. By the way, if y'all are an experienced bulgogi master, delight experience gratis to overstep whatever tips along. I actually promise to laissez passer this a endeavour soon. Enjoy!
Ingredients for 2 large portions:
1 1/4 pound boneless beef curt rib, or whatever other meat, sliced well-nigh 1/8-inch thick
4 finely crushed garlic cloves
1 generous tablespoon freshly grated ginger
1/3 loving cup freshly grated Asian pear
1/4 loving cup grated xanthous onion
1/4 loving cup soy sauce
1 tablespoon toasted sesame oil
1 or 2 tablespoon calorie-free chocolate-brown sugar, depending on how sweetness y'all similar it
1 tablespoon Korean chili flakes (Gochugaru)
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
sliced light-green onions to finish
steamed rice
EmoticonEmoticon