Bulgogi: Difference between revisions
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|title=Bulgogi a beef recipe | |||
|titlemode=replace | |||
|keywords=#bulgogi #beef #peanutoil #ground #lightsoysauce #garlic #oyinamulh #grated #springonion #sirloin #filletsteak | |||
|hashtagrev=032020 | |||
|description=This is a Korean beef barbecue recipe which can also be cooked in a frying pan | |||
}} | |||
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{{Template:AdvancePreparation}} | |||
This is a Korean [[Beef|beef]] barbecue recipe which can also be cooked in a [[Frying pan|frying pan]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 888 | |||
|PortionCalories = 222 | |||
|DatePublished=24th October 2012 | |||
|Author = JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 20 minutes plus overnight marinade | |TotalTime = 20 minutes plus overnight marinade | ||
|PrepTime = 15 minutes plus overnight marinade | |PrepTime = 15 minutes plus overnight marinade | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
|Image = [[Image:Bulgogi recipe.jpg| | |Image = [[Image:Bulgogi recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Korean barbecue</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.5</span>/5 </span> | |||
<span class="reviewDesc">I'll stick to the British version!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]]</span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 550 g sirloin or | | 550 g [[sirloin]] or [[fillet steak]], cut horizontally into 5 mm slices, then into rectangles measuring about 2.5 x 5 mm. | ||
| 2 tablespoons [[Dark soy sauce|dark soy sauce]] | | 2 tablespoons [[Dark soy sauce|dark soy sauce]] | ||
| 2 tablespoons [[Light soy sauce|light soy sauce]] | | 2 tablespoons [[Light soy sauce|light soy sauce]] | ||
| Line 23: | Line 54: | ||
| [[Celery leaves]] | | [[Celery leaves]] | ||
| 2 teaspoons [[Peanut oil|peanut oil]] | | 2 teaspoons [[Peanut oil|peanut oil]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 32: | Line 61: | ||
| Mix all the remaining ingredients, except the [[Peanut oil|peanut oil]], and pour over the [[Meat|meat]]. | | Mix all the remaining ingredients, except the [[Peanut oil|peanut oil]], and pour over the [[Meat|meat]]. | ||
| Leave to [[Marinate|marinate]] for at least 2 hours, or overnight. | | Leave to [[Marinate|marinate]] for at least 2 hours, or overnight. | ||
| [[Brush]] a ridged [[Frying pan|frying pan]] or | | [[Brush]] a ridged [[Frying pan|frying pan]] or barbecue [[Griddle|griddle]] with the [[Peanut oil|peanut oil]]. | ||
| If using the former, heat and [[Fry|fry]] the [[Beef|beef]] for a minute on each side. | | If using the former, heat and [[Fry|fry]] the [[Beef|beef]] for a minute on each side. | ||
| If cooking on a barbeque, the cooking time will depend on the heat of it, so you will need to watch the [[Beef|beef]] carefully to enure it does not overcook. | | If cooking on a barbeque, the cooking time will depend on the heat of it, so you will need to watch the [[Beef|beef]] carefully to enure it does not overcook. | ||
| Line 39: | Line 68: | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Good with [[Boiled rice|boiled rice]], [[Ch'o kanjang|ch'o kanjang]], [[Oyi namulh|oyi namulh]] and [[Kong namulh|kong namulh]]. | Good with [[Boiled rice|boiled rice]], [[Ch'o kanjang|ch'o kanjang]], [[Oyi namulh|oyi namulh]] and [[Kong namulh|kong namulh]]. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Bulgogi]] | [[Category:Recipes|Bulgogi]] | ||
[[Category:Barbecue recipes|Bulgogi]] | [[Category:Barbecue recipes|Bulgogi]] | ||
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[[Category:Oriental cuisine|Bulgogi]] | [[Category:Oriental cuisine|Bulgogi]] | ||
[[Category:Grilled, griddled or barbecued]][[Category:Pan fried]] | [[Category:Grilled, griddled or barbecued]][[Category:Pan fried]] | ||
[[Category:Unusual recipes]] | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bulgogi|#bulgogi]] [[Special:Search/beef|#beef]] [[Special:Search/peanutoil|#peanutoil]] [[Special:Search/ground|#ground]] [[Special:Search/lightsoysauce|#lightsoysauce]] [[Special:Search/garlic|#garlic]] [[Special:Search/oyinamulh|#oyinamulh]] [[Special:Search/grated|#grated]] [[Special:Search/springonion|#springonion]] [[Special:Search/sirloin|#sirloin]] [[Special:Search/filletsteak|#filletsteak]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:55, 21 January 2022
This recipe requires preparation in advance!
This is a Korean beef barbecue recipe which can also be cooked in a frying pan.
| Bulgogi | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 222 |
| Ready in: | 20 minutes plus overnight marinade |
| Prep. time: | 15 minutes plus overnight marinade |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewKorean barbecue 3.5/5 I'll stick to the British version! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 550 g sirloin or fillet steak, cut horizontally into 5 mm slices, then into rectangles measuring about 2.5 x 5 mm.
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 spring onion, finely chopped
- Garlic to taste, crushed
- 1 teaspoon ginger, grated
- Pepper, freshly ground
- 1 teaspoon sesame oil
- Celery leaves
- 2 teaspoons peanut oil
Method
- Place the meat in a dish.
- Mix all the remaining ingredients, except the peanut oil, and pour over the meat.
- Leave to marinate for at least 2 hours, or overnight.
- Brush a ridged frying pan or barbecue griddle with the peanut oil.
- If using the former, heat and fry the beef for a minute on each side.
- If cooking on a barbeque, the cooking time will depend on the heat of it, so you will need to watch the beef carefully to enure it does not overcook.
- Serve immediately.
Serving suggestions
Good with boiled rice, ch'o kanjang, oyi namulh and kong namulh.
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#bulgogi #beef #peanutoil #ground #lightsoysauce #garlic #oyinamulh #grated #springonion #sirloin #filletsteak