영어 레시피-불고기(Bulgogi)

[유미]

▲재료(ingredients)　

2pounds beef tenderloin or flank, Marinade(Bulgogi sauce): 5tbs soy sauce, 3tbs sugar, 1tbs honey, 3tbs Korean pear juice, 2tbs sesame oil, 3tbs chopped green onion, 1tbs minced garlic, 1tbs ginger juice, 1tsp black pepper, 3tbs roasted crushed sesame seeds, 2pounds marinated beef slices, gl utinous rice powder or buckwheat powder. cooking oil, green onion, thinly sliced perilla leaves (kkaennip), sliced

▲만들기(preparation)

1. If the beef is not precut, slice the tenderloin about 0.25 inch thick, or flank about 1/2 inch thick. (I prefer a little thicker slices than ordinary bulgogi slices.) Score both sides at 1/2 intervals.

2. Make bulgogi sauce by mixing ingredients.

3. Place a layer of beef in a flat-bottom container, add spoonful of sauce to the meat, place another layer, add sauce again, and repeat. It tastes better if you knead the meat with sauce until it gets sticky.

4. When the grill or the pan is hot, place the meat. Cook until the moisture beads on topside and flip once. Serve hot.
※Note : If the meat is tough, marinate it in a mixture of grated onion, honey and rice wine for several hours before marinating in bulgogi sauce. Remember to put that much less honey when you make the bulgogi sauce. If you like the meat thin like traditional bulgogi, you can buy it in Korean or Japanese grocery stores.

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