I also know that you lot tin command the texture past times making your slices thicker or thinner, equally good equally 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, you lot tin run likewise far, ending upwards amongst something mushy, together with unappetizing.
Unfortunately, this is a affair of lawsuit together with error, together with then to avoid all that, I mostly run amongst only an lx minutes 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, nonetheless had a piddling flake of chewiness to them. Besides, the fact that this is such a fast-acting marinade, is 1 of the large advantages.
If you lot don’t create the boneless brusk ribs, together with run amongst pork loin, or chicken, you’ll desire to live on peculiarly careful, since it has less connection tissue. By the way, if you lot are an experienced bulgogi master, delight experience complimentary to top whatever tips along. I actually promise to plough over this a endeavor soon. Enjoy!
Ingredients for 2 large portions:
1 1/4 pound boneless beef brusk rib, or whatever other meat, sliced almost 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 low-cal brownish sugar, depending on how sweetness you lot similar it
1 tablespoon Korean chili flakes (Gochugaru)
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
sliced dark-green onions to finish
steamed rice
Buat lebih berguna, kongsi:
