Lee Yeon-bok's Chinese-Style Bulgogi
A Chinese-style bulgogi that locks in the juices with a starch coating, melting softly in your mouth.
Ingredients needed 3 servings
Recipe
Cooking tips
- Coating the beef with oil and starch makes even lean, thinly sliced bulgogi meat very tender.
- If the stir-fry tastes bland, don't add salt; instead, add just a little more oyster sauce for better flavor.
Recommended for
- Those looking for tender, non-chewy beef dishes for elderly with weak teeth or children.
- Those who want a different bulgogi with smoky wok flavor and umami instead of the familiar soy sauce bulgogi.
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