Can You Get Kinders Bbq Beef Sandwich Sweet Roll

Your comprehensive guide to making the well-nigh delicious bulgogi (Korean BBQ beef) at dwelling house! With this, you tin can make mildly sweet, savory, smoky, juicy and tender delicious bulgogi. Are you excited?

WHAT IS BULGOGI

Literally speaking, bulgogi (불고기) ways "fire meat".  It is oft fabricated with tender parts of beefiness, pork or chicken. However, in general terms, unless specified, bulgogi is fabricated with beef.

Undoubtedly it is one of the most well-known Korean traditional foods and it has been effectually for thousands of years. Naturally, the cooking method of bulgogi evolved over time and it varies past region too.

However, to narrow our focus downwards, nosotros will be talking near the most mutual way of making beefiness bulgogi in modern times.

WHAT CUT OF BEEF DO I Use

As I briefly mentioned above, the tender parts of beef are ideal to use in bulgogi. And commonly used ones are top sirloin and beef tenderloin.

During my inquiry though, I discovered that different countries accept different naming conventions for these cuts, which made me rather dislocated!

Anyway, I love making my bulgogi with scotch fillet (known every bit rib eye in the United states of america). It is a tad more expensive than other popular steak cuts, but not as expensive every bit eye fillet (known as beef tenderloin in the US).

Scotch fillet / rib eye is known to accept more flavor and juicy texture than other steak cuts. Information technology also has a good amount of marbling, so cooking information technology over a grill or pan frying is quite suitable for this cutting.

HOW TO Cut BULGOGI BEEF

Until recently, I've been exclusively using pre-cut bulgogi from a Korean grocer. Aye, you lot tin can buy this meat that's already sliced from a Korean grocer / Korean butcher. Simply watch out for the label "bulgogi meat" in the fridge / freezer section.

Merely I but became so unhappy with the degrading quality of meat I've been getting from my local Korean grocer. The meat wasn't fresh and it had too much gristle, so it was rather unpleasant to eat.

Then I decided to cut the meat myself with my option of meat (scotch fillet / rib eye fillet equally I mentioned above) and this is what I practice with information technology. (Tip – It's worth sharpening your knife earlier you first this process!)

one. Take the meat out from the packaging. Wrap each fillet individually with cling wrap. Identify the wrapped meat on to a metal baking tray.

2. Put the tray into the freezer and let the meat partially freeze for about two to 2.5 hours. (The time tin can vary depending on your freezer setting, the thickness and size of the meat). The meat is ready if your knife goes through smoothly and you're non having difficulties in thinly slicing it. If you do, you should put the meat dorsum into the freezer and freeze it a chip longer.

3. Remove the meat from the freezer and remove the cling wrap. Slice the meat thinly across the grain. Platonic thickness is 2mm to 3mm (1/8 inch). Now the meat is ready to be marinated with bulgogi sauce!

WHAT'South IN BULGOGI SAUCE

In my heed, bulgogi sauce is the whole reason why this dish is so addictively delicious.

It has a blend of soy sauce, brown sugar, asian pear (or red apple), garlic, ginger, basis black pepper and sesame oil. This gives a slightly salty, mildly sugariness and nutty savory flavor.

TENDERIZING Beef

Every bit you can read from in a higher place, I use pear or apple tree in my bulgogi sauce. I utilise them as a meat tenderizer but besides as a sweetness enhancer.

While the most usually used fruit in bulgogi marinating process is Korean pear / Asian pear / Nashi pear, information technology is non an piece of cake fruit to become to if you don't live in Korea. So I oftentimes use red apple varieties (eastward.1000. pink lady, ruddy delicious, royal gala, fuji etc.) combined with pureed onion and it has been working really well for me.

Some Koreans also apply kiwi or pineapple but you will have to make sure you don't overuse these as these are stronger tenderizing agents than pear.

If you marinate the meat for as well long with these, the color and the texture of the meat tin can modify substantially in an undesirable way. (I'grand speaking from my own experience here!)

COOKING

• GRILLING vs. PAN FRYING

Bulgogi can be cooked with vegetables over a stove (in a pan / skillet) or it tin be cooked on a bbq grill without whatever vegetables. Equally you can imagine, they will give slightly different flavors.

Pan fried bulgogi (with vegetables) will naturally release some juice, which y'all can use to mix with a bowl of steamed rice. Many people love this idea! This method is likewise bully if you're making bulgogi equally a repast prep.

On the other mitt, char-grilled bulgogi (on a bbq) won't build whatsoever juice as it will drip into the grill plate, simply the actress flavour of slightly burnt charcoal, juice and the fat gives an irresistibly pleasant Korean bbq experience!

• Adding SMOKY Flavour (WHILE PAN FRYING)

Tin can you believe that you lot tin can add smoky flavor to your bulgogi even when you melt bulgogi in a pan? I won't concur y'all long.

The secret is cooking in a well seasoned bandage iron skillet and cooking in a small batch of meat without over crowding the pan.

Considering, when you over oversupply the pan / skillet with the meat and/or vegetables, too much juice gets released from them. And the smoky effect gets diminished.

But you can stop that happening past cooking bulgogi in a smaller batch. Cooking without any vegetables volition also help that also.

Also, another secret is, heating upwards the skillet high earlier you add the meat, so that as soon as the meat touches the pan, information technology starts sizzling, searing and caramelizing. This additional flavor really does brand the bulgogi even more tasty!

WHAT TO SERVE WITH

Serve the bulgogi with some steamed Korean rice and with other Korean side dishes.

Yous can also apply some lettuce leaves and perilla leaves to wrap the bulgogi. Don't forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or not-spicy) too!

HOW TO Shop

Cooked bulgogi tin can be stored in the fridge for a few days. Any uncooked portion of the bulgogi (but marinated) can be stored in the fridge for 3 to 4 days or in the freezer for a few weeks.

VARIATIONS

These are some creative ways to savour your favorite bulgogi at home. Sounds delicious!

• Bulgogi Spring Rolls (Perfect party finger food)
• Bulgogi Tacos (Great for DIY party)
• Bulgogi Rice Burger (Learn how to make rice buns likewise!)
• Bulgogi Pizza (The most popular pizza in Korea)
• Bulgogi Jeongol (aka Korean Beef Stew)
• Chicken Bulgogi (If you lot adopt chicken

ADDITIONAL Information FOR KOREAN BBQ LOVERS

Check out my BBQ eastward-Book for more than information on how to enjoy Korean BBQ at home! (Information technology is costless!)

INGREDIENTS FOR 4 TO 6 SERVES (Every bit A MAIN DISH)

Master

• 800 g / 1.76 pounds rib eye or peak sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (ane/8 inch) thickness
• ane onion (130 g / 4.half dozen ounces), optional, peeled & thinly sliced
• 2 stalks green onion (55 yard / two ounces), optional, thinly sliced
• 1/2 carrot (55 one thousand / 2 ounces), optional, peeled & thinly sliced
• one Tbsp toasted sesame oil
• ane Tbsp toasted sesame seeds
• i Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

• 6 Tbsp soy sauce (I utilise regular Kikkoman soy sauce)
• 3 Tbsp brown sugar
• two Tbsp rice wine (mirin)
• 1 asian pear or red apple (155 g / five.5 ounces)
• ane/2 onion (lxxx 1000 / 2.8 ounces)
• 1 Tbsp minced garlic
• ane tsp minced ginger
• ane/8 tsp ground black pepper

* 1 Tbsp = 15 ml

** If you lot want to learn more well-nigh Korean cooking ingredients, check my xxx essential Korean cooking ingredients list!

HOW TO Brand Best BULGOGI

ane. Blend the marinade ingredients in a mixer or nutrient processor until polish. Ready aside.

2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy hither!)

Add the sesame oil and mix information technology into the meat. (I adopt adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)

Cover the bowl with cling wrap (or motility the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you lot take more fourth dimension, you can likewise marinate it overnight to deepen the flavour even more).

3. Preheat a skillet / bbq grill on medium high heat until well heated. Add together the cooking oil and spread it well. Add the meat (and vegetables) and cook information technology on medium loftier to high heat for 3 to 5 mins (until the meat and vegetables melt to your desired doneness). Toss in the sesame seeds and stir them quickly.

iv. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

Dearest Korean food?Browse my other piece of cake Korean recipes from this recipe index. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

MAIN

• ▢ 800 m rib eye (ane.76 pounds) or meridian sirloin (or any tender prime number beef cut), thinly sliced, 2mm to 3mm (one/8 inch) thickness
• ▢ 1 onion (130 g / four.6 ounces), optional, peeled & thinly sliced
• ▢ 2 stalks light-green onion (55 chiliad / ii ounces), optional, thinly sliced
• ▢ 1/2 carrot (55 1000 / 2 ounces), optional, peeled & thinly sliced
• ▢ 1 Tbsp toasted sesame oil
• ▢ 1 Tbsp toasted sesame seeds
• ▢ one Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

• ▢ half-dozen Tbsp soy sauce (I employ regular Kikkoman soy sauce)
• ▢ 3 Tbsp brown carbohydrate
• ▢ 2 Tbsp rice wine (mirin)
• ▢ 1 red apple tree or asian pear (155 k / 5.5 ounces)
• ▢ i/2 onion (80 grand / 2.8 ounces)
• ▢ i Tbsp minced garlic
• ▢ 1 tsp minced ginger
• ▢ one/8 tsp basis black pepper

• Blend the marinade ingredients in a mixer or food processor until polish. Set bated.

• Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)

  Add together the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately every bit opposed to mixing it in the marinade sauce. I read somewhere that the oil tin forbid the other sauce getting absorbed effectively into the meat.)

  Comprehend the bowl with cling wrap (or motion the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the refrigerator. (If you have more than time, you can likewise marinate information technology overnight to deepen the flavour even more).

• Preheat a skillet / bbq grill on medium high rut until well heated. Add together the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.

• Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more than tips)

Calories: 436 kcal | Carbohydrates: eighteen g | Protein: 47 g | Fat: 17 g | Saturated Fat: 4 one thousand | Cholesterol: 122 mg | Sodium: 1633 mg | Potassium: 864 mg | Fiber: 1 g | Saccharide: 13 grand | Vitamin A: 1335 IU | Vitamin C: v.4 mg | Calcium: 108 mg | Iron: iv.4 mg

The diet information shown is an judge provided past an online nutrition calculator. It should not be considered a substitute for a professional nutritionist'south advice.

I love hearing how you went with my recipes! Rate this recipe with a annotate below and tag me on Instagram @MyKoreanKitchen.

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Source: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

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