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food-bev First try at Bulgogi

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Thin cut sirloin marinated a couple days (only because I forgot I had leftovers to finish first) in soy, sugar, apple and pear puree, scallions, and sesame oil. I added some gochujang too for extra umami and a little heat but I put in too little, next time I'll use more. Grilled quickly, then served with lettuce, rice, carrots, and a quick homemade ssamjang. Came out great.
 
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hogleg said:
Aaahh hael yea!!  :drooling:  :drooling:  :drooling:
 
Looks awesome, one of my alltime fav meat preparations. Nice execution!
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Thanks! Just made a cold bulgogi sandwich for lunch, mixed in some yellow mustard into the ssamjang. Weird sounding but it was great too lol.
 
I like gochujang in mine too but its not commonly used for beef. It is somewhat common for pork bulgogi though which is almost always spicy. Both make killer tacos.
 
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