Popular Korean Meat Dish
It is very difficult to talk about Korean cuisine with comedians from amateur performances. Do you know why, yes?
Meanwhile, Korean cuisine is one of the most interesting in the world. And not only Koreans themselves think so. A familiar elderly Japanese said: “Korean cuisine is number one!” You need to know the Japanese to understand what such recognition is worth.
As a rule, very tasty folk dishes are born where a good climate and nature abundantly reward a person for their work. So, Korea is not the case. There are nations that live in much more favorable conditions than Koreans. Therefore, Korean cuisine is based on hard work.
For example, Koreans are excellent gardeners. Among the stones, on the most uncomfortable lands, they can grow almost anything. They are ready to work hard from dawn to dawn, to pick stones from the field with their hands, weed the beds to a single blade of grass, carry water for irrigation with buckets and, it seems, they have no concept of “I’m tired” while the crop is ripening. And all this time they are very strict that nobody steals from their fields and gardens. Do you know why?
Yes, the fact is that when the crop ripens – they themselves very generously treat their neighbors, friends and acquaintances. They give vegetables whole bags. How is it that, three nights ago, he was guarding his garden with a stick in his hands, and now he is giving, giving away for nothing?
Listen to how the Koreans reason. If your neighbor steals something from you, he will never treat you well again. He will seek an excuse for his theft that you, de, are bad – greedy or offended him with something. You don’t know what he stole from you, you’re not guilty of anything in front of him, and the neighbor thinks badly of you and says bad things about you to other neighbors “he is like that, he is like that”. And if you gave a neighbor a portion of your harvest, he does not have a moral right to treat you badly. You see, what a wise people?
Well, listen to the story of one very popular dish of this wise and hardworking people. True, they cook it mainly in restaurants, but you can also cook, serve and enjoy it at home.
First of all, it must be said that Bulgogi (or Bulkogi – whoever spells the sound of Korean words in Russian letters) in translation means “fiery meat”, “fire meat”. But do not worry – this is not about fiery-spicy meat, but about meat cooked on fire. In fact, this is a variation of kebab, but with some local features.
For example, meat is cut not into cubes, like a barbecue, but by thin plates. Sometimes the meat is even frozen to make it easier to cut into identical slices.
Of course, the meat is marinated before frying. There are about the same number of meat marinade options on bulgogi as there are barbecue marinade variants in Russia. Base – soy sauce, sugar, pepper, butter. And all the variations are built around this base.
For example, you can rub a pear or an apple into a marinade, or add corn syrup, or replace both with powdered sugar and starch. Peppers can be either black or red. If desired, you can add coriander seeds and sesame oil. It happens that squeezed juice from green onions. Some add grated ginger and crushed garlic.
But all this, mainly, to give a special taste to meat, and not to soften it. Meat for bulgogs is supposed to take the best – tenderloin, fillet, in a word, the same parts of beef that are used for steaks or barbecue. Such meat is already soft in itself. And the method of cutting meat into bulgogi – in thin slices, across the fibers, without veins and films – in itself implies that the meat will be soft.
Pork is cooked in the same way. Pork, as you see, is taken with a layer and rather fat. Usually choose a peritoneum. It is firmly frozen for safety against parasites, and then it is allowed to warm to -2 -4 ° C and cut into neat slices. Of course, special marinades are selected for pork, emphasizing or, conversely, muffling its taste and smell.
And after thirty minutes, the pickled meat is served to the table. Serve it … raw.
Bul-gogi is not just food. It is also entertainment, also a ritual.
In restaurants, bulgogs are served on special tables. In the middle of the table there is a small hole where they put a bucket with smoldering coal. A cast lattice is placed on top of the coal – bronze or from another metal. And eaters themselves grill meat on this grill.
At home, a small electric stove or portable gas burner is placed on the table, and an ordinary frying pan is placed on it. And the meat is fried right in this pan.
Thinly sliced meat is fried very quickly – a minute on each side, not longer. However, each eater has its own piece of meat – as much as you like, so much heat!
Bulgogi necessarily serves leaves of various salads and other fresh vegetables.