Two Chefs Ep01
- 10 years ago
Tune in and see Korean traditional cooking at its best!
In its mouthwatering first episode, Two Chefs is going to introduce you the sweet and rich Korean favorite, Bulgogi.
But that’s not all! Using bulgogi with fresh vegetables, Beef Bulgogi-jeongol (Hot Pot) is ready to be cooked right in front of your eyes.
Who will be the main chef in our first episode?
What are the recipes for Korea’s own bulgogi and bulgogi-jeongol?
Two Chefs' invitation to the world of Korean cuisine starts right here, this week on Arirang.
Recipe
1) Beef Bulgogi-jeongol
1. Drain the blood from the beef, then slice it 3cm wide, 5cm long and 0.5cm thick.
2. For the beef seasoning add: soy sauce 6Ts, sugar 1Ts, ground sesame and salt 1Ts, pepper 1/2ts, a cup of water, sesame oil 2Ts, pear juice 2Ts, plum juice 1Ts, refined rice wine 1Ts
3. Slice onions 0.5cm thick
4. Slice scallions and carrots 0.5cm slantwise
5. Rip the oyster mushrooms into bite-sizes
6. Slice pine mushrooms 3cm long and 0.5cm thick
7. Slice shiitake mushrooms 0.5cm thick
8. Keep the marinated beef and vegetables in a fridge for about an hour.
9. Add 2Ts of sesame oil to the beef and knead before cooking.
10. Cook 5 minutes over high heat, then about 2 minutes in mid heat.
11. Spread some enoki mushrooms on a plate, put the bulgogi on top, garnish with red peppers.
In its mouthwatering first episode, Two Chefs is going to introduce you the sweet and rich Korean favorite, Bulgogi.
But that’s not all! Using bulgogi with fresh vegetables, Beef Bulgogi-jeongol (Hot Pot) is ready to be cooked right in front of your eyes.
Who will be the main chef in our first episode?
What are the recipes for Korea’s own bulgogi and bulgogi-jeongol?
Two Chefs' invitation to the world of Korean cuisine starts right here, this week on Arirang.
Recipe
1) Beef Bulgogi-jeongol
1. Drain the blood from the beef, then slice it 3cm wide, 5cm long and 0.5cm thick.
2. For the beef seasoning add: soy sauce 6Ts, sugar 1Ts, ground sesame and salt 1Ts, pepper 1/2ts, a cup of water, sesame oil 2Ts, pear juice 2Ts, plum juice 1Ts, refined rice wine 1Ts
3. Slice onions 0.5cm thick
4. Slice scallions and carrots 0.5cm slantwise
5. Rip the oyster mushrooms into bite-sizes
6. Slice pine mushrooms 3cm long and 0.5cm thick
7. Slice shiitake mushrooms 0.5cm thick
8. Keep the marinated beef and vegetables in a fridge for about an hour.
9. Add 2Ts of sesame oil to the beef and knead before cooking.
10. Cook 5 minutes over high heat, then about 2 minutes in mid heat.
11. Spread some enoki mushrooms on a plate, put the bulgogi on top, garnish with red peppers.