Choi Kang-rok's Galbi-Seasoned Beef Bulgogi

• Beef 1kg
• Soy sauce 300ml
• Water 60ml
• Brown sugar 100g
• Fruit syrup 100g
• Cheongju 30ml
• Yuzu kosho 1-2g
• Canned pineapple 80g
• Apple 1/2
• Onion 1/4
• Green onion 1/2 stalk
• Garlic 3 cloves
• Ginger 10g
• Sesame oil 50ml

Recipe 🍳

Cooking tips 💡

• Adjust the amount of yuzu kosho to your taste, but be cautious as too much can make it salty; it's best to keep it within 1-2g.
• The completed marinade tastes even smoother and more balanced if stored in the refrigerator for about a day before use, rather than using it immediately.
• When marinating the meat, ensure the plastic wrap is in complete contact with the surface of the meat to block air exposure, allowing the marinade to penetrate evenly.
• If time is short, you can skip the marinating process and grill immediately, but marinating for a day allows the sauce to deeply penetrate the meat, maximizing its flavor.

Recommended for 🙋

• ⭐Those who want to enjoy grilled beef with a unique flavor that differentiates it from existing galbi marinades.
• ⭐Those who want to learn a secret sauce recipe that combines the natural sweetness of fruit with the fragrant aroma of yuzu kosho.
• ⭐Those preparing a premium meat dish with deep flavor achieved through a careful marinating process.