Meat in Korean

Description

Bulgogi (Bulgogi) the meat in Korean. It's a traditionally Korean dish. Bullets - fire, Kogi meat. Served as a hot dish or as a cold appetizer. You can cook any meat, but veal is welcome. Ready cooked meat is continued for another dish - "Volcano". In this embodiment, it is just fried meat without vegetables, but can be cooked with onions, green onions, sweet peppers, carrots, mushrooms. Koreans eat this meat rolled up in lettuce leaves with rice, dipped in soy sauce and drinking the broth.

Ingredients

Veal

500 г
Vegetable oil

4 ст. л.
Sesame

20 г
Soy sauce

5 ст. л.
Pear

1 шт
Mustard

1 ст. л.
Sesame oil

2 ст. л.
Ginger

1 ч. л.
Vinegar

1 ч. л.
Garlic

5 зуб.
Chili

0,3 шт
Black pepper

0,5 ч. л.
Paprika sweet

1 ч. л.

Cooking

Take a pound of veal, separate all the veins and films.

Veal cut into strips of thickness 0.5 cm, width 2-4 cm, length 10-12 cm Can be cut in wide strips like on the chops.

The pieces spread on a thick film, cover with a second layer and repel to a thickness of disciplic line – 0.2 cm

Prepare the marinade:

In the Bain-Marie, pour soy sauce, add the mustard and stir well. Add the grated sweet pear.

Add all other ingredients - spices, sesame oil and rice vinegar. Then add the garlic.

Put in the marinade the cooked beef and mix thoroughly. Refrigerate for 2-3 hours, preferably overnight.

Each piece of meat retrieved from the marinade, straighten and send into the pan. Fry a little on both sides in vegetable oil, as they are very thin and almost ready to marinade.

Our bulgogi is ready. Spread on a plate and sprinkle with roasted sesame seeds. The meat is served either with rice or with fries on the side, and preferably with a salad.

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