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Sep 15, 2024 · Chikin, or Korean fried chicken (KFC), is a popular dish in Korean cuisine that consists of battered and deep-fried chicken pieces. Fried chicken was introduced to South Korea by the American military during the Korean War in the 1950s.
Apr 19, 2024 · There are many Korean meals that come with meat, including dishes with beef, pork, chicken, duck, and lamb. These dishes often involve fried meats, but there are also steamed meats and stews, too. 1: Chuncheon Dakgalbi – Spicy Stir Fried Chicken
- What Is Bulgogi
- What Cut of Beef Do I Use
- How to Cut Bulgogi Beef
- What’s in Bulgogi Sauce
- Tenderizing Beef
- What to Serve with
- How to Store
- Variations
- A Korean BBQ Lovers Ultimate Handbook
- Ingredients For 4 to 6 Serves
Literally speaking, bulgogi (불고기) means “fire meat”. It is often made with tender parts of beef, pork or chicken. However, in general terms, unless specified, bulgogi is made with beef. Undoubtedly it is one of the most well-known Korean traditional foods and it has been around for thousands of years. Naturally, the cooking method of bulgogi evolve...
As I briefly mentioned above, the tender parts of beef are ideal to use in bulgogi. And commonly used ones are top sirloin and beef tenderloin. During my research though, I discovered that different countries have different naming conventions for these cuts, which made me rather confused! Anyway, I love making my bulgogi with scotch fillet (known a...
Until recently, I’ve been exclusively using pre-cut bulgogi from a Korean grocer. Yes, you can buy this meat that’s already sliced from a Korean grocer / Korean butcher. Just watch out for the label “bulgogi meat” in the fridge / freezer section. But I just became so unhappy with the degrading quality of meat I’ve been getting from my local Korean ...
In my mind, bulgogi sauce is the whole reason why this dish is so addictively delicious. It has a blend of soy sauce, brown sugar, asian pear (or red apple), garlic, ginger, ground black pepper and sesame oil. This gives a slightly salty, mildly sweet and nutty savory flavor.
As you can read from above, I use pear or apple in my bulgogi sauce. I use them as a meat tenderizer but also as a sweetness enhancer. While the most commonly used fruit in bulgogi marinating process is Korean pear/ Asian pear / Nashi pear, it is not an easy fruit to get to if you don’t live in Korea. So I often use red apple varieties (e.g. pink l...
Serve the bulgogi with some steamed Korean rice and with other Korean side dishes. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. Don’t forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too!
Cooked bulgogi can be stored in the fridge for a few days. Any uncooked portion of the bulgogi (just marinated) can be stored in the fridge for 3 to 4 days or in the freezer for a few weeks.
These are some creative ways to enjoy your favorite bulgogi at home. Sounds delicious! 1. Bulgogi Spring Rolls(Perfect party finger food) 2. Bulgogi Tacos(Great for DIY party) 3. Bulgogi Rice Burger(Learn how to make rice buns as well!) 4. Bulgogi Pizza(The most popular pizza in Korea) 5. Bulgogi Jeongol(aka Korean Beef Stew) 6. Chicken Bulgogi(If ...
If you’re ready to take your Korean BBQ game to the next level, make sure to check out my post, “Your Ultimate Guide to Authentic Korean BBQ at Home“. This post breaks down the nitty-gritty of Korean BBQ, ensuring you become a master of mouthwatering flavors right in your own kitchen.
MAIN
1. 800 g / 1.76 pounds rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness 2. 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced 3. 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced 4. 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced 5. 1 Tbsp toasted sesame oil 6. 1 Tbsp toasted sesame seeds 7. 1 Tbsp cooking oil (I used rice bran oil)
BULGOGI MARINADE
1. 6 Tbsp soy sauce (I use regular Kikkoman soy sauce) 2. 3 Tbsp brown sugar 3. 2 Tbsp rice wine(mirin) 4. 1 asian pear or red apple (155 g / 5.5 ounces) 5. 1/2 onion (80 g / 2.8 ounces) 6. 1 Tbsp minced garlic 7. 1 tsp minced ginger 8. 1/8 tsp ground black pepper * 1 Tbsp = 15 ml ** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!
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- Kimchi. Kimchi is a typical Korean side dish prepared from fermented vegetables such as napa cabbage. It is a mainstay of the Korean cuisine, appearing at practically every meal.
- Bibimbap. Bibimbap is a typical Korean rice bowl meal that comes with a variety of veggies, meat, and an egg on top. It is frequently served with gochujang (Korean chilli paste) and sesame oil on the side.
- Bulgogi. Bulgogi is a grilled or pan-fried Korean dish of thinly sliced marinated beef. It is a popular Korean dish that is frequently served as a main meal or as part of a barbecue.
- Japchae. Glass noodles stir-fried with veggies, pork, and a sweet and savoury sauce make up the Korean meal japchae. It is a popular Korean dish that is frequently served as a main meal or as part of a Korean BBQ.
- Kimchi. Kimchi is first in line because it is one of the most recognized South Korean foods in the world. It has over 100 variations based on flavors used when fermenting.
- Kimbap/Gimbap. Visit any street in South Korea and you will find Kimbap or Gimbap. This is sushi, the Korean way. It comprises of rice, stir-fried vegetables, spinach, and meat.
- Seolleongtang. Seolleongtang (ox bone soup) is a simple yet delicious soup that is prepared with beef bones, black pepper, garlic, and scallions. You may also find a few strips of meat thrown in.
- Samgyeopsal. Samgyeopsal comprises of thin strips of pork that are prepared right in front of you. There is no marinating involved, just a dip in seasoning, a dash of sesame oil, and thrown in a lettuce wrap with a bit of onion and garlic.
Oct 16, 2024 · Chikin, or Korean fried chicken (KFC), is a popular dish in Korean cuisine that consists of battered and deep-fried chicken pieces. Fried chicken was introduced to South Korea by the American military during the Korean War in the 1950s.
People also ask
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Korean food is commonly based on meat, vegetables and rice. Other common ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, chiliflakes, gochujang (fermented red chili paste) and napa cabbage. The local dishes vary from region to region.
