1/29/2024 0 Comments Korean fried chicken san diego![]() Would like to know if I can make this with shabu shabu which I have on hand or would that meat be too thin? Please note that mainstream cooking is a Westernized spin/alteration to authentic cuisine as a way to cater to the sad taste buds of Westerners. I'm always thrown in a tizzy when chefs who do not understand the origins and history behind a delicacy-and no, using David Chang and Netflix as reference points does not count since their telling of history is also inaccurate-do not perform adequate levels of research/diligence and create a recipe based on mainstream cooking. If anything, this is more like a version of galbi. Use the short marinating time to set your table with Korean side dishes (known as banchan), including kimchi and spinach namul, as well as everything you need to wrap little bundles: steamed white rice with a garnish of green onions and sesame seeds, ssamjang, and lettuce leaves. Any kind of pear will work with this recipe, but if you have access to Korean pears (or another type of Asian pear), use those instead. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. ![]() Stir fry the meat in batches using a cast-iron skillet over medium-high heat to help deliver those coveted crispy brown edges. The key is cutting the meat into thin slices so they absorb the marinade ingredients quickly-if you live near a Korean grocery store, you can pick up presliced beef or ask the butcher for Korean BBQ beef. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, or skirt steak will also work well here. If you’re going for the classic Korean beef bulgogi, the cut of beef is important. In short: It’s an excellent weeknight main dish to keep in your back pocket. The sweet-salty bulgogi marinade pairs well with beef, chicken, or pork-for a vegetarian version, try this recipe with eggplant. ![]() This bulgogi recipe, which requires minimal prep time and is endlessly adaptable, is designed to be pan-fried on a stovetop. A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal).
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