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A Little Salmon & A Bunch Of Bul****
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thirdeye
Posts: 7,428
Here's a little salmon, grilled raised direct until 140°.
This is a bunch of bulgogi... not what you were expectin' was it? Heheheee. It's not thinly sliced in the traditional Korean fashion, but I used my favorite bulgogi marinade on some thicker beef.
This is a bunch of bulgogi... not what you were expectin' was it? Heheheee. It's not thinly sliced in the traditional Korean fashion, but I used my favorite bulgogi marinade on some thicker beef.
Happy Trails
~thirdeye~
Barbecue is not rocket surgery
Comments
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Both look great!
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BEEF......It's what's for Dinner!
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Salmon looks good as well as the Bulgogi. I'm going to make bulgogi next weekend and slice thin...how long do you cook the beef? TIA
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thirdeye: LOVE the bulgogi here for sure!! One of our favorites! Nice job! Salmon looks good, too.
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Hi,
That bulgogi looks delicious, We have alot of Korean markets close by- I think i'll try it this week. Thanks Thirdeye. -
It doesen't take long.... Like all marinated meats, looks are decieving. It will still have surface moisture when ready to come off the cooker. I take it to 125° or so.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Great post. Looks fantastic.
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What cut of beef did you use? I did look into it further and found my answers. Thanks, Tim
This is an excerpt from wikipedia.
Bulgogi is made from thin slices of sirloin or other prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe. Before cooking, the meat is marinated to enhance its flavor and tenderness.
Bulgogi is traditionally grilled, but pan-cooking is common as well. It's common practice in Korean barbecue to grill or fry whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole. -
thirdeye, salmon and bulgogi are two of my favorites. Both look absolutely perfect. Your pictures are mouth watering.
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For this batch I used the narrow end from a beef tenderloin, but about any cut of beef, lamb or chicken will work ok. If you have some time (both for marinating and for slow cooking) short ribs come out great.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Everything looks awesome Wayne
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