"I don't want her to cook, but this is what she wants to do!" James Beard's award-winning chef and Mumov Ku alumnus said that they were a little annoyed. However, when Serpi was 2 years old, he was adopted by a white couple from the suburbs of Maryland. He admitted that his mother-in-law's constant cooking was instructive. A great chef, her Bulgogi is a legend. In addition, "this is her way of expressing love and ensuring that we are taken care of." Very sweet.
It is a classic Korean dish, which is made of sliced salted beef and is the staple food of Korean families. Just as Italian-Americans eat meatballs and pasta and Jews eat meatball soup, Bulgarian dishes wrapped in rice or lettuce are ubiquitous in every Korean chef's dishes and deeply rooted in Korean culture. According to the peer-reviewed Korea Daily, the origin of this dish can be traced back to the jelly age (37 BC to 668 AD), that is, the evolution of a kebab-like meat product named maekjeok. Over time, Qianjiu became a broth made of beef soaked in cold water. At the beginning of the 20th century, this dish was replaced by neobiani, a luxury dish made of thin sliced, pickled and carbonized beef favored by the Korean royal family.
The story of how Nova Bianchi became a Bulgarian is a complicated one, which was influenced by the change of the relationship between Koreans and meat, the Japanese invasion and the Korean struggle for independence. But in short, beef has become more commercialized and popular since the 1920s. Bulgogi is actually a general term for two slightly different dishes: one is broth, which may be a return visit to seoryamyeok, and the other is barbecue. The status of this dish gradually weakened during the Japanese occupation (19 10 to 1945), during which the price of beef soared due to a serious shortage. However, most experts believe that by the 1990s, Bulgarian cuisine had rebounded and was collectively regarded as the most popular food in Korea.
As Koreans immigrated to the United States, they naturally brought Bulgarian food. In Korea, food writer Matt Rodbard wrote that besides kimchi (a traditional fermented vegetable, usually cabbage) and possible bibimbap (a bowl of rice, usually with vegetables, eggs, sliced meat, soy sauce and fermented sauce on it), "bulgogi is the most famous Korean food, adding luster to the American coast." The evolution of bulgogi seems to continue in a subtle way: here, you don't often see bulgogi's broth form, and all kinds of "barbecues" are sometimes prepared in hot pots, which may reflect the lack of charcoal braziers and even grills in many American families.
Serpico said that Serpico Ribeye, the award-winning chef of James Beard, is often used because of its tenderness and fat content, but tenderloin and breast meat are also popular. Pickles are usually slightly different for different facilities and families. It is a secret sauce, but it usually includes a mixture of soy sauce, sugar, garlic, onion, sesame oil and pears. Pears, usually succulent Asian varieties, are especially important. It contains an enzyme called calpain, which can make meat tender and add a little sweetness. But Serpico says traditional ingredients are sometimes replaced.
"Some people use kiwifruit now," Serpico explained. "Its enzymes are the same as those of Asian pears and pineapples." However, he warned that the calpain content in Asian pears may be lower. The marinade made from it can be used on beef overnight without reducing the quality of meat. Add kiwi fruit paste to the marinade, especially if I am a pineapple. Serpico said that this enzyme can work in just a few hours. "You have to be careful. Many people don't eat pineapple, because pineapple meat will decompose, so it tastes bad.
Another problem is to buy thinly cut beef; Most western supermarkets don't have this traditional beef. Shepico said that those skilled in using knives can consider freezing beef and partially thawing it, which will make the beef thinner and even easier to slice. But he warned: "This requires more skills and practice than many people think." . Instead, he suggested going to a local Korean grocery store, perhaps H-Mart, a Korean supermarket chain with 60 branches in the United States. He also suggests that you order pre-cut beef or even pre-cured beef. Or, "go to your butcher and ask them to slice it;" Many big grocery stores do this. "
If all this seems too difficult, there will be many options for eating out. In the United States, it is difficult to find bulgogi's Korean restaurant); Not delivered in some form; Usually scorched on the grill on the table in front of the diners. K-towns has the option of catering to local Koreans from east coast to west coast, while newcomers like Insa in Brooklyn and Magal BBQ in Los Angeles provide bulgogi in a fashionable and trendy environment. In recent years, Korean barbecues have also appeared in places that people expect, such as tacos in Cui Yongyuan, which triggered the taco revolution in South Korea and spread all over the country.
This is our favorite dish, Bulgogi. Try Magal barbecue. # bulgogi koreanbbq New Year Party Magazine lbbq Corned Beef koreanfood kogi Favorite Food of Beef and Vegetables
Magalbbq(@magalbbq) at 0: 28pm Pacific Time 1 12/29.
I shared a post online, but you may want to reconsider cooking at home. This year's Winter Olympics will be held in Pyeongchang, which is located in an area famous for its glitz and tender beef. I think of Kobe, Japan, but I think of Korea: these meats come from the local Han Yuniu, which is a very precious small variety, and the marble has a high fat content. Of course, don't expect to buy it in American grocery stores; Due to strong domestic demand, Hanyu beef is rarely exported. In 20 15, the price of local beef ribs soared to $ 4. 13 per100g, almost three times the price of the same Australian beef. However, even if you don't get a bag of Hanyu, cooking Bulgogi on your own website is an excellent way to commemorate the Olympic Games. Serpico emphasized that the best Bulgarians are "in people's homes". He said:
"You can make it formal, or you can wear shoes in the backyard." . He went on to say that this is an excusable dish, which is made from recipes and may even benefit from a little deviation. If you're scared, take a deep breath and do what Shepico did. He said, "I'm exaggerating a little."
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Peter Serpico's Bulgarian cookbook
Supply 4
1 lb sirloin, cut into 1 bundle of onions, cut into 1 inch long 3 cloves of garlic, sliced into thin slices, 4 tablespoons of low-sodium soy sauce, 4 tablespoons of canned pineapple juice, 1 tablespoon of sesame oil, 1/2 tablespoons of fresh pepper, 1 tablespoon of neutral. Soak in cold storage 1 to 4 hours. In a cast iron pan, heat the oil over medium heat. Stir-fry the brisket thoroughly and remove the remaining marinade. Enjoy with rice and/or side dishes.