How to make Korean Bulgogi?!
I know you can make it with beef or pork and here are my ingredients as follows;
Scallions
Onions
Garlic
Ginger
Sesame Oil
Soy Sauce
Sugar
Black Pepper
(I'm using pork rather than beef that I'm going to have to slice, 2.15lbs boneless pork loin chops)
I know some recipes call for Rice wine, but I don't have any of that. Is there anything that is similar so for a substitute or am I fine without it?
Answers:
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Hi, I'm a Korean myself. I love bulgogi!
First of all, all of your ingredients look fine. You can substitute rice wine with any kind of wine, really. Here are the directions:
1. Mix all of the ingredients in according to where you got them from.
2. If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).
3. If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
4. Mix marinade into meat with hands or chopsticks, making sure all the meat is covered. Personally, I think mixing with your hands is so so so much more efficient than using chopsticks.
5. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
6. Grill, broil, or stir fry the beef until well-done and carmelized on the outside.
7. Serve it with rice, lettuce leaves, and side dishes.
Enjoy!
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