Difference between revisions of "Bulgogi"
From Cookipedia
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+ | <!-- seo --> | ||
+ | {{#seo: | ||
+ | |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 | ||
+ | }} | ||
+ | <!-- /seo --> | ||
+ | {{Template:AdvancePreparationIcon}} | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{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|alt=Electus]] |
+ | <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> | ||
}} | }} | ||
− | + | This is a Korean [[Beef|beef]] barbecue recipe which can also be cooked in a [[Frying pan|frying pan]]. | |
− | |||
− | This is a Korean [[Beef|beef]] | ||
− | |||
{{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]] | ||
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| [[Celery leaves]] | | [[Celery leaves]] | ||
| 2 teaspoons [[Peanut oil|peanut oil]] | | 2 teaspoons [[Peanut oil|peanut oil]] | ||
− | |||
− | |||
}} | }} | ||
===Method=== | ===Method=== | ||
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| 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. | ||
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===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:032020'>#bulgogi #beef #peanutoil #ground #lightsoysauce #garlic #oyinamulh #grated #springonion #sirloin #filletsteak </code><!-- /footer_hashtags --> |
Latest revision as of 16:55, 21 January 2022
This recipe needs advance preparation!
This is a Korean beef barbecue recipe which can also be cooked in a frying pan.
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
https://www.cookipedia.co.uk/recipes_wiki/Bulgogi