Bulgogi comes(gets) from Korea and signifies so much like "fire meat", in a Korean restaurant we have got to know it. Finally, we have our own Bulgogi of grill thing and have also already initiated it. This special grill is to be got in Germany under circumstances heavy and exists(consists) of a gas range on which then the "frying pan"("socket") is put on(arranged). There are the gas ranges and butane gas cartouches practically(virtually) in every Asia market, and probably also as a camping need. Against it(However) one hardly finds the frying pan(socket). In Frankfurt one has good chances to find a well sorted store, we have ordered(appointed) the black cast-iron frying pan(socket) then, however, in a store(loading) in Trier, there was the brass frying pan in Taiwan. Who would like to postcook and help(assistance) or other(farther) tips to the procurement needs(requires) can announce itself(can contact) with pleasure. Of course also who has good tips for us!;-)
There is a row of different prescriptions(recipes) to Bulgogi, we have and resolved to do(make) a little bit own variation(variant):
Ingredients for 2 persons:
300-400g fillet of beef or cattle hip
For the marinade:
1 tablespoon salty +2 tablespoons of sweet soy sauce2 tablespoons of sake or white wine3 tablespoons of brown sugar or a little less sugar and grated half a pear(half a light bulb)1 tablespoon of oil (sesame-seed oil)1 tablespoon of sesame (roasted)3 toes garlic, hackedSteak spice or pepper
As additions:4 poles spring onions100 gs of champignon1-2 paprikas(peppers)1 small(little) courgette100 gs of mongoose's rungsor what one eats, otherwise, so with pleasure in vegetables
Vegetable stock
The meat(flesh) very thinly (approx. 2 mms) cut (with sharp knife or easily frozen with the bread slicer). The vegetables in discs(slices) cut. The sesame in a frying pan(in a socket) without oil brown lightly.For the marinade mix soy sauce, wine, sugar, sesame-seed oil, sesame, garlic and spice or pepper. Meat(Flesh) allow to mix with the marinade well and move at least 2 hours in the fridge. Who wants can also let the onions or the vegetables with move.
The vegetable stock is given in the channel of the frying pan(the socket). Meat(Flesh) with the marinade without other(farther) oil addition in the middle roast. One can roast the vegetables in addition or cook in the broth. With the time the water from the broth evaporates, hence, one has to go from and postpour. If one refills instead of waters with broth, it can become very salty with the time, hence, one should try out this.
We prepare salad(lettuce) and rice as an addition। If one takes out the vegetables with some broth, and with the rice eats together, it does not make dust with the masticating in such a way;-) Who knows a lot in the Korean kitchen(cuisine) better (than us up to now) does(makes) certainly Kimchi it, but in it we still work...
Good appetite!
There is a row of different prescriptions(recipes) to Bulgogi, we have and resolved to do(make) a little bit own variation(variant):
Ingredients for 2 persons:
300-400g fillet of beef or cattle hip
For the marinade:
1 tablespoon salty +2 tablespoons of sweet soy sauce2 tablespoons of sake or white wine3 tablespoons of brown sugar or a little less sugar and grated half a pear(half a light bulb)1 tablespoon of oil (sesame-seed oil)1 tablespoon of sesame (roasted)3 toes garlic, hackedSteak spice or pepper
As additions:4 poles spring onions100 gs of champignon1-2 paprikas(peppers)1 small(little) courgette100 gs of mongoose's rungsor what one eats, otherwise, so with pleasure in vegetables
Vegetable stock
The meat(flesh) very thinly (approx. 2 mms) cut (with sharp knife or easily frozen with the bread slicer). The vegetables in discs(slices) cut. The sesame in a frying pan(in a socket) without oil brown lightly.For the marinade mix soy sauce, wine, sugar, sesame-seed oil, sesame, garlic and spice or pepper. Meat(Flesh) allow to mix with the marinade well and move at least 2 hours in the fridge. Who wants can also let the onions or the vegetables with move.
The vegetable stock is given in the channel of the frying pan(the socket). Meat(Flesh) with the marinade without other(farther) oil addition in the middle roast. One can roast the vegetables in addition or cook in the broth. With the time the water from the broth evaporates, hence, one has to go from and postpour. If one refills instead of waters with broth, it can become very salty with the time, hence, one should try out this.
We prepare salad(lettuce) and rice as an addition। If one takes out the vegetables with some broth, and with the rice eats together, it does not make dust with the masticating in such a way;-) Who knows a lot in the Korean kitchen(cuisine) better (than us up to now) does(makes) certainly Kimchi it, but in it we still work...
Good appetite!
P.S. This recipe copied from the homepage of my great friend Rolf ..O~O!...I am permitted, Lol..., as what he suggested that I should try this special dish as it taste like heaven and don't have any idea how he compared BULGOGI to heaven,,hehehe, Oh! well am quite interested but the other ingredients are not much familiar to me so I need more tutorial to the seeker of this dish.....
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