Cooking Varieties of Bulgogi
Since bulgogi is usually made with beef, when the word bulgogi is used by itself it refers to beef bulgogi. When pork is cooked by the same method, it is known as pork bulgogi to distinguish it from the original beef dish.
Selection and Preparation of Meat
For beef bulgogi, the tender cuts are used, such as sirloin or tenderloin. For 4 servings, you will need 500g of beef sliced 0.5cm thick or less, then seasoned with spices before cooking. Adding some grated pear will make the meat even more tender.
Ingredients
4 tablespoons soy sauce, 4 tablespoons grated Asian pear, or gravy, 2 tablespoons sugar, 3 tablespoons minced green onion, 1.5 tablespoons minced garlic, 1.5 tablespoons sesame seeds, 1.5 tablespoons sesame oil, a little black pepper
1. Make the marinade by combining the minced green onions and garlic, grated pear, soy sauce, sugar, sesame seeds, and sesame oil. If Asian pear is not available, use gravy instead.
2. About 30 minutes before cooking, pour the marinade over the meat and rub it in with your hands until it is well absorbed.
3. Heat the grill over the flame and cook the meat until evenly done on both sides. It is best eaten as soon as it is cooked. The meat can be cooked on an iron plate, but it is much more tasty when barbecued directly over a hot flame.
Note: Since the protein solidifies on the surface of the meat during cooking, no tasty juices or valuable nutrients are lost, and the meat can be enjoyed for its flavor as well as its nutritional content. Moreover, the mouthwatering smell of meat cooking at the table stimulates the appetite.
Cooking tips
To get the maximum flavor from beef, the cooking time and temperature must be just right. If cooked for too long over a low flame, the flavor and goodness can drain away before the surface protein solidifies. On the other hand, if the flame is so high as to burn the meat, it will become hard and not give off the unique aroma of bulgogi.
