I also know that yous tin transportation away command the texture past times making your slices thicker or thinner , equally good equally changing the marination time. Obviously , the thinner the piece , in addition to the longer it’s inward the marinade , the softer in addition to to a greater extent than tender the meat becomes. However , yous tin transportation away piece of occupation also far , ending upward alongside something mushy , in addition to unappetizing.
Unfortunately , this is a affair of case in addition to fault , in addition to and then to avoid all that , I mostly piece of occupation alongside only an hr or 2 , which ever seems similar enough to me. I don’t desire mushy meat , inward the best examples I’ve had of this inward Korean restaurants , spell tender , nonetheless had a piddling flake of chewiness to them. Besides , the fact that this is such a fast-acting marinade , is ane of the large advantages.
If yous don’t create the boneless brusk ribs , in addition to piece of occupation alongside pork loin , or chicken , you’ll desire to travel specially careful , since it has less connector tissue. By the means , if yous are an experienced bulgogi primary , delight experience gratuitous to top whatever tips along. I actually promise to plough over this a endeavour soon. Enjoy!
Ingredients for 2 large portions:
1 1/4 pound boneless beef brusk rib , or whatever other meat , sliced well-nigh 1/8-inch thick
4 finely crushed garlic cloves
1 generous tablespoon freshly grated ginger
1/3 loving cup freshly grated Asian pear
1/4 loving cup grated xanthous onion
1/4 loving cup soy sauce
1 tablespoon toasted sesame oil
1 or 2 tablespoon lite brownish saccharide , depending on how sweetness yous similar it
1 tablespoon Korean chili flakes (Gochugaru)
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
sliced greenish onions to finish
steamed rice
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