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. 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. Grind pears and canned pineapple in a 5:1 ratio. 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. Garli...
