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Experience the Unique Flavor of Bulgogi

Name: Experience the Unique Flavor of Bulgogi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500 g of beef sirloin in thin slices; 4 tablespoons of soy sauce; 2 tablespoons of brown sugar; 3 cloves garlic, minced; 1 tablespoon of sesame oil; 1/2 sliced onion; 1 carrot in strips; Toasted sesame to taste to finish

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories360 kcal

Resumo para quem tem pressa

"O bulgogi é uma especialidade da culinária coreana que combina lâminas finas de contra-filé bovino marinadas em molho de soja, açúcar mascavo, alho e óleo de gergelim. A marinada quebra as fibras da carne e favorece a caramelização rápida em contato com a chapa ou frigideira em fogo alto. O salteado breve de cinco a sete minutos doura a carne e cozinha as tiras de cebola e cenoura sem perder a crocância. Finalizado com sementes de gergelim tostadas, entrega um prato aromático para quatro pessoas."

Experience the Unique Flavor of Bulgogi

O Que Você Precisa Saber

- Slice the meat against the grain into almost translucent sheets to ensure immediate tenderness on the hot griddle. - Marinate the flank steak for at least 30 minutes under refrigeration to set the brown sugar and shoyu. - Grill over high heat in a very hot pan without crowding, avoiding releasing water to sear the meat quickly.

Ingredients

Main Course

500 g of beef sirloin in thin slices
4 tablespoons of soy sauce
2 tablespoons of brown sugar
3 cloves garlic, minced
1 tablespoon of sesame oil
1/2 sliced onion
1 carrot in strips
Toasted sesame to taste to finish

Instructions

Main Course

In a bowl, mix the soy sauce, brown sugar, garlic, and sesame oil.

Add the sliced meat and mix well, ensuring all slices are coated with the marinade.

Let marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.

Heat a griddle or pan over high heat until very hot.

Add the marinated meat and cook for about 5-7 minutes, turning occasionally until browned.

Add the onions and carrots during cooking, stirring to incorporate.

Remove from heat and finish with toasted sesame seeds to taste.

Serve immediately with white rice.

Equipe sua Cozinha

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Chef Tips

- Freeze the strip steak piece for 45 minutes before cutting; semi-frozen meat makes it easier to slice thin sheets. - Let the skillet heat up until it releases light smoke before placing the first portion of marinated meat. - Toast the sesame seeds in a dry skillet for 1 minute before sprinkling to intensify the aromatic oils.

Variations

- Spicy Bulgogi: add a tablespoon of Korean chili paste (gochujang) to the initial marinade. - Bulgogi with mushrooms: add sliced shiitake or shimeji mushrooms along with the carrot and onion in the stir-fry. - Pork Bulgogi: use thinly sliced pork loin following the same proportions of marinade and hot griddle.

Substitutions

- The sirloin can be replaced with rump steak, filet mignon, or thinly sliced flank steak against the grain. - Brown sugar can be swapped for Asian pear or finely grated apple, which soften the meat naturally. - Traditional toasted sesame oil can be replaced by light sesame oil with a pinch of ground sesame.

How to Store

Store in a closed container in the refrigerator for up to 3 days. Reheat in the skillet over high heat for 2 minutes to preserve the shine and soft texture of the beef slices.

Can You Freeze It?

The raw meat with the marinade can be frozen in an airtight bag for up to 90 days at 18°C below zero. Thaw in the refrigerator for 12 hours and take directly to the hot skillet to brown.

What to Serve With

Serve accompanied by steamed short-grain white rice (gohan), fresh lettuce leaves for making wraps (ssam), and traditional spicy fermented napa cabbage pickles (kimchi).

Frequently Asked Questions

Por que o corte da carne deve ser tão fino no bulgogi?

Fatias finas aumentam a área de absorção da marinada e cozinham em apenas 5 minutos em calor alto, caramelizando o açúcar mascavo na superfície sem desidratar o centro do contra-filé.

Can grated pear replace sugar in the Korean marinade?

Yes, in Korea it's very common to use grated Asian pear (or Fuji apple). It contains the enzyme calpain, which acts as a natural enzymatic tenderizer for the protein fibers of beef.

Como preparar bulgogi em fogão doméstico sem que junte água na panela?

Cozinhe a carne em duas ou três levas pequenas em frigideira de fundo grosso bem quente. Colocar toda a carne de uma vez derruba a temperatura do metal, fazendo a carne cozinhar no vapor em vez de dourar.

What is the traditional way to eat bulgogi at the table?

It is traditionally served with fresh lettuce leaves. Place a leaf in the palm of your hand, place a slice of hot meat, a little rice, and soybean paste (ssamjang), closing into a small bundle to eat.