Normally for the bulgogi marinade, you would need to use one grated Asian pear, but any apple can do. I read that people also use pineapple juice, which tenderizes the meat in even less time, but all I had were apples. Fuji apples to be exact. And surprisingly enough, my bulgogi tasted the same as any restaurant bulgogi I’ve had.
Combine all the ingredients in a large bowl. Cover and refrigerate for at least 4 hours, or overnight.
When ready to cook, heat skillet to medium high heat. Pour meat and marinade in and turn occasionally until cooked through and the meat caramelizes. Serve with rice.
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Absolutely wonderfully delicious and different! I had no idea what this was, however; I was feeling adventurous and decided to give it a try. So, so good. I added some baby corn, broccoli, cauliflower and carrots for interest. And I was able to find an Asian pear at my local Harris Teeter grocery store…bonus! Will definitely fix again. :0)
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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