How to prepare this recipe
It is also often stir-fried in a pan in home cooking. Sirloin, shoulder, rib eye or brisket are frequently used cuts of beef for the dish.
The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Dwaejibulgogi is marinated first and then grilled, pan-fried, or barbecued over charcoals. It is really delicious!
|Prep time||Cook Time||Rest Time||Total Time|
|5 min||10 min||-||15 min|
If you would like to make a vegetarian version of this recipe, the marinade can be used with other vegetables: eggplant, squash, or mushrooms.
Roughly chop the onion and place in a food processor. (We need to make a smooth puree)
Except meat and spring onion put all the ingredients in the processor.
Process until you get a smooth paste, then set aside.
Tenderise meat by beating.
Chop the green onion, and add to the meat.
Add also the processed ingredients and combine well.
Cover and place in fridge for at list 5 hours or overnight.
After minimum 5 hours fry on wood grill on both sides.
Serve with your favourite side dish.
Enjoy, Good Appetite!