15

Bulgogi

2 comments

  1. I’m really a big fan of what you’re doing on your blog. I am a retired CEC that watches every day to see where you’re going and love the simple menu items you show for the novice and budding food fanciers. I would only tell them to use a bit of a lesser cut on this item because when stir frying it will be great with a less expensive cut. I look at cost and end product and try to never cut taste for cost, but another cut could be used.

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    1. Thank’s Don.
      Of course I fully agree with you. That’s why on the instructions to marinede the beef I mentioned :

      “season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)”

      Thank’s again for following ChefsOpinion 🙂 Cheers

      Like

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