소고기볶음 원리
Beef Stir-fry
Cut beef against the grain, marinate 5 minutes in soy-sugar-garlic-sesame, then stir-fry over high heat for 1-2 minutes max. Adding vegetables releases moisture — manage this by cooking them separately.
Korean beef stir-fry uses thinly sliced beef seasoned with soy, garlic, and sesame oil, cooked quickly over high heat. Cook vegetables separately to control moisture.
핵심 요소
핵심 원리
Reverse slicing followed by a short period of high-temperature roasting helps to retain the juices.
핵심 단계
- 1Slice the beef (suitable for Bulgogi or sirloin) thinly against the grain.
- 2Marinate for 5 minutes with 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of garlic, and 1 teaspoon of sesame oil.
- 3After ensuring the pan is thoroughly heated, add oil and then place only the meat in the pan over high heat for 1-2 minutes.
- 4Remove the meat and set it aside. Sauté the vegetables separately, then combine them with the meat. (If you cook them together, they'll release too much moisture.)
time
Cook the meat for 1-2 minutes – cooking it longer will make it tough.
양념 조합
Soy sauce: 2 tablespoons; Sugar: 1 teaspoon; Garlic: 1 tablespoon; Sesame oil: 1 teaspoon.
moisture_control
Vegetable moisture content is the number one cause of stir-fry failures.
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