Seoul style bulgogi recipe. Korean cuisine.

 

▶Seoul-style Bulgogi Recipe(서울식 불고기 레시피)

The point of Seoul-style bulgogi is the bulgogi broth. The longer the beef brisket is boiled, the savory meat protein tastes and is good to use as broth.

[ingredient]

Brisket for broth, radish, 1kg of beef bulgogi, 1 handful of glass noodles, 1 onion, 1 green onion, 50g of enoki mushrooms, 50g of king oyster mushrooms, about 100ml of brewed soy sauce, salt, refined rice wine, black pepper, 2 tablespoons of sugar, 2/3 of sesame oil tablespoons, minced garlic 1.5 tablespoons, grated fruit (5:1 pear, canned pineapple) about 200ml, water about 200ml.

1. Slice the brisket and radish appropriately, put them in a pot and boil the broth for about 30 minutes. The liver of the broth is seasoned with salt.
2. Grind pears and canned pineapple in a 5:1 ratio.
3. Chop vegetables. The core of Seoul-style bulgogi is 'green onion'. Slice the green onion with a parchae knife. Cut the onion, king oyster mushroom, and enoki mushroom into bite-sized pieces. Garlic is minced with a knife to bring out its unique aroma.
4. After removing the oil from the brisket broth, take out the meat and radish.
5. Take about 1 liter of broth, melt a spoonful of brown sugar, and let it cool.
6. Add the ground pear, pineapple, and soy sauce salt to the cooled broth and mix. Divide the grated fruit two or three times and add soy sauce in moderation. *Bulgogi All-Purpose Seasoning (the mixed seasoning broth takes on the color of a transparent cafe latte)
7. Season the bulgogi sirloin with minced garlic, rice wine, pepper, sugar, and sesame oil. *Sugar wide like snow.
8. Add plenty of green onions to the seasoned sirloin, and mix with the bulgogi seasoning.
9. If you dilute the remaining bulgogi seasoning with water, you can use it as a bulgogi broth.
10. Place seasoned bulgogi on a plate for bulgogi, pour in broth, and finish with vegetables and glass noodles. *In a household without a fire plate, do not pour the broth into a pan, but stir-fry the bulgogi and then pour the broth to save the smoky taste of the meat.