Bulgogi Original Korean Recipe
Do you know that bulgogi actually have 2 kinds of bulgogi sauce and dry? Maybe all this time you eat bulgogi is a dry version, Well now I want to share recipes bulgogi sauce version. If so far there may be difficulties to find materials because they have to use original materials from korea (eg gochujang, gochugaru), this time I want to share a recipe that the material is easy to find. And also, because this food is not spicy at all, this bulgogi is one of the foods favorite by children in Korea. Lets Cooking!
Ingredients
- 500 gr Meat shortplate
- 3 pieces shiitake mushrooms, soak with warm water (may be replaced mushrooms enoki, 1 pack only, wash & do not need to soak)
- 1/2 slice of onion
- 1 handheld vermicelli
- 500 ml broth (may be chicken, beef, mushroom, or fish)
- Spices of finly:
- 4 tbsp soy sauce
- 1 tbsp cooking wine
- 1 tbsp sugar
- 1 tbsp thickened sugar syrup (if not have, replace with 2 tbsp of sugar)
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 pear, peel skin & seeded
- 3 cloves of garlic
- 1 green onion clove
Steps
Soak vermicelli with warm water.
Clean the meat, input into a large bowl.
Blend the spices finly, and move to the bowl.
Slice onions and mushrooms, remove the trunk.
Put onion slices and shitake into a bowl of meat. Pour 3/4 spices mashed, let stand for 15-20 minutes. (if you use enoki mushrooms, do not need to be included because it will be too wilted).
Enter the meat that has been flavored into the skillet, cook over medium heat.
Put the broth (no need to wait for the meat to mature).
Drain the soaked vermicelli, wash it to remove odor and input into the pan.
Put 1/4 remaining spices of finely earlier, mix well. Correction of flavors at this step.
If using enoki mushrooms, can be included at this step when the sauce begins to boil. Stir well.
Bulgogi is ready to eat.
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