This is going to be a pretty easy post to write, since I
know almost nothing about the fine art of bulgogi. I do know that if you follow
along with what I did in the video, you’re going to end up with something very
delicious, and fairly gorgeous, so that’s a good place to start.
I also know that you can control the texture by making your
slices thicker or thinner, as well as changing the marination time. Obviously,
the thinner the slice, and the longer it’s in the marinade, the softer and more
tender the meat becomes. However, you
can go too far, ending up with something mushy, and unappetizing.
Unfortunately, this is a matter of trial and error, and so
to avoid all that, I generally go with just an hour or two, which always seems
like plenty to me. I don’t want mushy
meat, in the best examples I’ve had of this in Korean restaurants, while
tender, still had a little bit of chewiness to them. Besides, the fact that
this is such a fast-acting marinade, is one of the big advantages.
If you don’t do the boneless short ribs, and go with pork
loin, or chicken, you’ll want to be especially careful, since it has less
connective tissue. By the way, if you are an experienced bulgogi master, please
feel free to pass any tips along. I really hope to give this a try soon. Enjoy!
Ingredients for 2 large portions:
1 1/4 pound boneless beef short rib, or any other meat,
sliced about 1/8-inch thick
4 finely crushed garlic cloves
1 generous tablespoon freshly grated ginger
1/3 cup freshly grated Asian pear
1/4 cup grated yellow onion
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 or 2 tablespoon light brown sugar, depending on how sweet
you like it
1 tablespoon Korean chili flakes (Gochugaru)
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
sliced green onions to finish
steamed rice
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