{"id":221,"date":"2020-07-07T18:19:18","date_gmt":"2020-07-07T18:19:18","guid":{"rendered":"http:\/\/karentu.com\/personal\/recipes\/?p=221"},"modified":"2020-07-13T23:14:16","modified_gmt":"2020-07-13T23:14:16","slug":"bulgogi-korean-grilled-beef","status":"publish","type":"post","link":"https:\/\/karentu.com\/personal\/recipes\/bulgogi-korean-grilled-beef\/","title":{"rendered":"Bulgogi (Korean Grilled Beef)"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Bulgogi<\/h2>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Equipment<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>cast iron skillet<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul id=\"ingredients_list\">\n    <li>.5 onion<\/li>\n    <li>3 green onions\/scallions<\/li>\n    <li>4 inch carrot<\/li>\n    <li>1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes)<\/li>\n    <li>1 Tbsp sesame oil<\/li>\n    <li>.5 Tbsp toasted white sesame seeds<\/li>\n<\/ul>\nMarinade\n<ul id=\"ingredients_list\">\n    <li>4 Tbsp Korean soy sauce<\/li>\n    <li>2 Tbsp sesame oil (roasted)<\/li>\n    <li>3 Tbsp brown sugar (don\u2019t substitute with honey as it burns easily)<\/li>\n    <li>8 cloves garlic (4 tsp, minced)<\/li>\n    <li>.5 Asian pear (4 Tbsp, grated)<\/li>\n    <li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl. Grate \u00bd of an Asian pear. Add freshly ground black pepper and mix all together.<\/li><li>Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.<\/li><li>Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.<\/li><li>Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. Set aside for at least 30 minutes or best if overnight.<\/li><li>In a large skillet, heat 1 Tbsp sesame oil over medium-high.<\/li><li>Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Notes<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>original source: <a href=\"https:\/\/www.justonecookbook.com\/bulgogi-korean-grilled-beef\/#wprm-recipe-container-61293\" target=\"_blank\" rel=\"noreferrer noopener\">Just One Cookbook<\/a><\/li><li>If you can\u2019t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing.<\/li><\/ul>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Bulgogi Equipment cast iron skillet Proportion Adjustment&nbsp;&nbsp; Enter Ingredients .5 onion 3 green onions\/scallions 4 inch carrot 1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes) 1 Tbsp sesame oil .5 Tbsp toasted white sesame seeds Marinade 4 Tbsp Korean soy sauce 2 Tbsp sesame oil (roasted) &hellip; <a href=\"https:\/\/karentu.com\/personal\/recipes\/bulgogi-korean-grilled-beef\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bulgogi (Korean Grilled Beef)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[46,42,50],"tags":[30],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-asian","category-entree","category-korean","tag-karen"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/comments?post=221"}],"version-history":[{"count":2,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":409,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/221\/revisions\/409"}],"wp:attachment":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media?parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/categories?post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/tags?post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}