불고기 원리
Bulgogi
Tenderize with pear or kiwi enzymes, marinate in soy-sugar-sesame oil for at least 30 minutes, then cook quickly over high heat to seal in juices.
Bulgogi is thinly sliced beef marinated in a sweet-savory soy sauce mixture. Asian pear (or kiwi) enzymes tenderize the meat, while sugar and mirin add gloss when grilled.
핵심 요소
핵심 원리
Fruit enzymes break down proteins, allowing marinades to penetrate deeper. High-temperature, short-time cooking promotes the Maillard reaction.
핵심 단계
- 1For bulgogi (Korean marinated beef), thinly slice the beef or partially thaw it from frozen before slicing.
- 2Ingredients: * 1/4 pear (or 1/2 kiwi), finely grated * Korean radish - marinate for 30 minutes.
- 3Ingredients for the marinade: 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and a pinch of black pepper.
- 4In a large frying pan over medium-high heat, first stir-fry the onions and green onions. Then add the meat and quickly stir-fry for 2-3 minutes.
화력
High heat, briefly (if moisture appears, it will be steamed rather than fried).
연육 재료
Pineapple juice (bromelain) or kiwi juice (actinidin) – effective for over 30 minutes.
양념 비율
Soy sauce (3 parts): Sugar (1 part), Corn syrup (1 part), Sesame oil (1 part), Garlic (1 clove).
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초급음식 예시
등록된 음식 예시가 없습니다.