Description
Bulgogi (불 4256;기) is an ancient Korean dish of beef, at least beef, pork or chicken. This recipe is not classic or traditional Korean recipe, since I stylized it, given the availability of ingredients and personal preferences. Most often, bulgogi is cooked on the grill, but the pan also turns very well. PS Sorry for the photo quality!
Ingredients
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Sugar
1 Tbsp
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Beef
500 g
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Soy sauce
2 Tbsp
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Salt
2 tsp
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Mayonnaise
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Curry
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Rosemary
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Garlic
1 tooth
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Ginger
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Lemon juice
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Black pepper
1.5 tsp
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Butter
25 g
Cooking
Beef cut into thin slices (0.5 cm) up to 5 cm, you Can also beat them with a jackhammer, but not necessarily.
Mix the sugar with a small amount of water, so it was easy to mix it with other ingredients. Add salt (soy sauce), squeeze the garlic, pepper, curry, ginger, and rosemary, stirring carefully. Drip lemon juice and mix all with mayonnaise. Then pour in such a quick marinade beef in small portions and mix well. Put in the fridge for an hour and a half.
Melt the butter in a frying pan and fry the beef on it, not forgetting to flip the pieces every two minutes. The meat is fried quickly, because the pieces are thin, so be careful! It is best to fry on a medium heat, then oil is not burned, and quietly melted!
Perfect for both a holiday and a modest dinner. Of course, rice is the best sauce, but to choose You. Cooling bulgogi is not necessary, because Koreans eat it straight from the grill. Bon appetit!
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