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Bulgogi is made from thin slices of sirloin or other prime cuts of beef. [13] Ribeye is also commonly used due to its tenderness and easily cuttable texture. In addition to beef, chicken and pork bulgogi are also common ingredients used to prepare the dish. Pork belly, or samgyeopsal in Korean, is a popular cut for pork bulgogi.
Kongnamul-bulgogi (Korean: 콩나물불고기; lit. soybean sprout bulgogi), sometimes abbreviated as kongbul (콩불), is a modern Korean dish. It is a combination of bulgogi, bean sprouts, rice cake, vegetables, noodles, sausages, and spicy sauce. The ingredients are roasted in a large pan.
Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat." [4] Variations include pork (dweji bulgogi), chicken (dak bulgogi), or squid (ojingeo bulgogi).
Next, make the Kimche Aïoli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzle in the sesame oil. Season with salt and pepper. Transfer to a bowl and set aside. Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns.
Next, make the Kimche Aïoli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzle in the sesame oil. Season with salt and pepper.
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Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat.
Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.