Bulgogi from Allrecipes

Verdict: Meh

Not a complete win because my finished product wasn't truly bulgogi, but more of a beef stir-fry. DY didn't slice the beef thin enough. It's too cold to grill, so instead I cooked the beef in a wok. The onions were great (side note - add more next time), but the beef was not tender enough the first time (note to self - chopped Asian pears will not tenderize the meat well enough), but we salvaged it the second time by adding some cornstach-water mixture and applying the velveting technique when I stir-fried. Instead of a rump roast, I think I'll use flank steak or some kind of tenderloin next time. And possibly a different recipe.


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