Simbangol Housewife Korean Food Recipes Beef Bulgogi Recipe: How to Remove Odors and Greasiness Using Kiwi Syrup and Cheongyang Chili Peppers

A method for easily and deliciously making beef bulgogi, an indispensable dish among holiday foods, at home has been revealed. According to a video from the YouTube channel 'Simbangol Housewife Korean Food Recipes', the keys to removing the meat's gamey odor and enhancing the tender texture lie in removing the blood and the tenderizing process.

Blood Removal to Eliminate Meat Odor and How to Use Kiwi Syrup

The first step to making delicious beef bulgogi is removing the blood from the meat. The video explains that you must cleanly press and remove the blood using kitchen towels to prevent the meat from having a gamey odor. Once the blood is removed, the meat should be sliced into appropriate sizes, as slicing it too finely can make it messy.

Kiwi syrup is used in the tenderizing process to make the meat soft. If kiwi syrup is unavailable, pear juice or grated pear can be used. However, there is a precaution when using kiwi syrup. If the meat is marinated in kiwi syrup for too long, excessive tenderizing can occur, causing the meat to become too mushy. Therefore, it is recommended to marinate the meat in kiwi syrup, then slice the vegetables and stir-fry immediately.

Eliminating Greasiness with Cheongyang Chili Peppers and Stir-frying Quickly over High Heat

The vegetables to be added to the beef bulgogi are 1 onion, 1 green onion root, 1/4 carrot, 1 bag of enoki mushrooms, and 2 Cheongyang chili peppers. It is good to add plenty of onion, slice the carrot into slightly thick strips, and slice the green onion diagonally. In particular, the Cheongyang chili peppers are finely chopped; the video emphasizes that adding Cheongyang chili peppers is a 'masterstroke' that catches the greasiness of the meat dish.

The seasoning is made by adding 1 spoon of ginger syrup (or minced ginger), 1 spoon of brown sugar, 4 spoons of soy sauce, and 1 spoon of minced garlic to the meat marinated in kiwi syrup. Using brown sugar makes the color of the bulgogi look even more beautiful. During cooking, add the seasoned meat, carrots, and onions first and stir-fry over high heat.

When the meat is somewhat cooked, add the Cheongyang chili peppers and green onions. Since enoki mushrooms are an ingredient that cooks quickly, they should be added at the final stage and stir-fried briefly. Once all ingredients are cooked, finish with pepper. Depending on preference, one or two drops of sesame oil can be added, but the video finished the cooking without adding sesame oil for a clean taste. The prepared 400g of Hanwoo beef bulgogi makes a generous amount for about 3 servings.