做法
- 在大碗中把梨泥、洋葱泥、酱油、红糖、味淋、麻油、大蒜、姜、芝麻和胡椒搅匀。梨的酶让韩式bulgogi丝滑;没有它腌料就不完整。
- 加入薄切牛肉。彻底翻拌使每片裹上。盖好冷藏至少4小时,最好过夜。腌料在这段时间能完全渗入薄片。
- 把铸铁锅或炭火炉加热到非常热。把洋葱片和葱推到一边;让它们焦化60秒。
- 把腌好的牛肉单层下锅(必要时分批——拥挤会蒸而不是煎)。每面煮90秒;边缘应因腌料中的糖焦糖化。
- 盛入盘中。盘上积聚的汁水是食客舀着吃的奖励。
- 配生菜叶、ssamjang蘸酱、新鲜蒜片、青辣椒片和米饭上桌。吃法:在生菜叶上放一片bulgogi、抹一点ssamjang、加一片蒜,卷成一口。一口吃下,绝不分两口。
Common questions
Can 韩式烤牛肉 be made ahead?
韩式烤牛肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 韩式烤牛肉 spicy?
韩式烤牛肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 韩式烤牛肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 韩式烤牛肉 to make at home?
韩式烤牛肉 is approachable for a home cook with basic stove skills — total time about 252 minutes, no special technique required.
Can 韩式烤牛肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Bulgogi意为'火肉'——古代起源于朝鲜的seokrim(穿签烤)和neobiani(板烤)菜。薄切腌制形式是20世纪的。腌料中的亚洲梨是韩国指纹;非韩国食谱用猕猴桃替代(有效但改变风味)或完全省去嫩肉剂(明显降级)。韩国餐厅的桌上炭火炉是标准格式;家庭厨师用近似的铸铁锅。
