Would like to know if I can make this with shabu shabu which I have on hand or would that meat be too thin? Please note that mainstream cooking is a Westernized spin/alteration to authentic cuisine as a way to cater to the sad taste buds of Westerners. I'm always thrown in a tizzy when chefs who do not understand the origins and history behind a delicacy-and no, using David Chang and Netflix as reference points does not count since their telling of history is also inaccurate-do not perform adequate levels of research/diligence and create a recipe based on mainstream cooking. If anything, this is more like a version of galbi. My go to Bulgogi recipe, easy and delicious! Use the short marinating time to set your table with Korean side dishes (known as banchan), including kimchi and spinach namul, as well as everything you need to wrap little bundles: steamed white rice with a garnish of green onions and sesame seeds, ssamjang, and lettuce leaves. Any kind of pear will work with this recipe, but if you have access to Korean pears (or another type of Asian pear), use those instead. Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. Stir fry the meat in batches using a cast-iron skillet over medium-high heat to help deliver those coveted crispy brown edges. The key is cutting the meat into thin slices so they absorb the marinade ingredients quickly-if you live near a Korean grocery store, you can pick up presliced beef or ask the butcher for Korean BBQ beef. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, or skirt steak will also work well here. If you’re going for the classic Korean beef bulgogi, the cut of beef is important. In short: It’s an excellent weeknight main dish to keep in your back pocket. The sweet-salty bulgogi marinade pairs well with beef, chicken, or pork-for a vegetarian version, try this recipe with eggplant. This bulgogi recipe, which requires minimal prep time and is endlessly adaptable, is designed to be pan-fried on a stovetop. Store any leftover taters in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal). Just place potatoes skin side down on your baking sheet. If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same. Yukon golds are perfect - not only do they crisp up really nice, but they also have a buttery tenderness that gives you the ultimate texture contrast. Starchier potatoes work great for things like fries but will not hold up well in this preparation. The two main things we want to focus is on here is that we want smaller potatoes, and spuds that are waxy, not starchy. What are the best potatoes for smashed potatoes? Simply press down on them with your chosen glass and voila! Your garlicky potatoes have now been smashed. □ Smashed potatoes on the other hand get tossed with some olive oil and herbs before being smashed into thin patties and roasted until crispy.Īll you really need to smash your potatoes is the bottom of a round glass or mason jar. Mashed potatoes would get mashed with milk, butter, and usually sour cream into a creamy consistency. It's what you do after boiling that differentiates the two. While there's only one letter missing between these two recipes, there's a world of difference. Mashed and smashed potatoes both start out by getting boiled until nice and tender. So what's the difference between mashed and smashed potatoes? You can top them with bacon and cheddar, ranch seasoning, or even BRIE. Basically, it's the perfect combo. This side dish is all about the technique, so the flavor profile is infinitely adaptable. If you usually only roast your potatoes, you've got to try smashing - it makes them unbelievably crispy while also having a buttery, tender center. Crispy, garlicky AND cheesy, this potato recipe is one of our all time favorites.
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