Recipe Bulgogi -World Food and Drink

Bulgogi is a Korean meat dish. Meats used include beef sirloin of beef or a good part. Bulgogi seasoning is a mixture of soy sauce and sugar plus other herbs and prescription depends on the area in Korea. Before you eat, lettuce is used to wrap the bulgogi with kimchi, garlic, or other flavoring to taste. In Japan, food is a type called Yakiniku.

Compared with the Yakiniku, seasoning meat for bulgogi made ​​more sweet. Water enough so that the flavor of meat is grilled over an iron plate (Teppan), but on a flat pan.


Recipe:Bulgogi

material

2 pounds beef sirloin, thinly sliced
3 cloves garlic, finely chopped geprek and
3 spring onions, minced
1 onion, minced
1/3 cup (2 tablespoons) soy sauce
2 tablespoons sesame oil
2 tablespoons honey
Black pepper to taste
1/2 teaspoon sugar
1 tablespoon gochujang *)
1/2 tablespoon sesame oil
1 head of lettuce

How to make

On the back of the knife, with a thin irislah until tender.
The bowl contains the remains of the material. The mixture should be flat / thick.
Pour the seasonings into the meat rendama and mix by hand. And make sure the meat must have been coated with the marinade seasoning.
With plastic wrap and let stand for 1 hour.
Cook the meat in one layer on the Hibachi table.
Cooked meat should be completed, and the outside caramelized.
In a different bowl, combine sugar and gochujang.
Enter the sesame oil into the mixture.
Serve with lettuce leaves and a mixture of gochujang.

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