Beef Bulgogi
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Nat Charcoal Grill RA17028 | 0.75% | Nat Charcoal Grill RA17028 adds a balance of the topical notes of sear, char and roast, coupled with an extremely meaty, savory backbone. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| Soy Sauce | 10.02 | 0.63 | 284.00 | 28.40 |
| Sugar | 4.62 | 0.29 | 131.00 | 13.10 |
| Asian Toasted Sesame Oil | 2.22 | 0.14 | 63.00 | 6.30 |
| Mirin | 2.96 | 0.19 | 84.00 | 8.40 |
| Asian Pear, peeled and grated | 9.63 | 0.60 | 273.00 | 27.30 |
| Onion, grated | 3.70 | 0.23 | 105.00 | 10.50 |
| Garlic, minced | 0.92 | 0.06 | 26.00 | 2.60 |
| Fresh Ginger, peeled and grated | 0.56 | 0.04 | 16.00 | 1.60 |
| Toasted Sesame Seeds | 0.56 | 0.04 | 16.00 | 1.60 |
| Fresh Ground Black Pepper | 0.07 | 0.00 | 2.00 | 0.20 |
| TOTALS | 35.26 | 2.22 | 1000 | 100% |
Preparation
- Whisk soy sauce, sugar, sesame oil, mirin, Asian pear, onion, garlic, ginger and sesame seeds together in a bowl. Let stand at room temperature for 30 minutes. Stir in Red Arrow product until well combined.
- Use 15% marinade to 85% thinly sliced beef. Vacuum tumble for 30 minutes.
- Arrange sliced beef on a baking sheet covered with foil. Bake at 400 degrees until internal temperature of 150 degrees is reached.
