I'm making bulgogi jungol for the first time today.

[fuzzybabybunny]

I've got the marinade ingredients, but I only have US pears, not Asian pears. I've got about 6 pounds of rump roast that I plan to slice thinly across the grain.

I'm thinking about doing this in a flat-bottomed wok because it's the biggest pot that I have.

I'll be making this for a school club with maybe 30-some people showing up.

 

[StevenYoo]

you don't need the asian pears at all, really.

It tastes just fine without them.

the key to this dish is how fatty the meat is. The more marbled it is, the better the stuff tastes.

don't use really lean meat.

 

[fuzzybabybunny]

Originally posted by: StevenYoo
you don't need the asian pears at all, really.

It tastes just fine without them.

the key to this dish is how fatty the meat is. The more marbled it is, the better the stuff tastes.

don't use really lean meat.

CRAP!

EDIT: but but but all the recipes call for sirloin-type meats, which is only lightly marbled. I consider cuts that have a lot of marbling to either be really expensive steaks or chuck roast.

 

[nonameo]

Maybe you should consider making something else? unless you have total confidence it will turn out right?

That's one of my rules of cooking: never cook something for an audience unless you've made it before

 

[fuzzybabybunny]

Originally posted by: nonameo
Maybe you should consider making something else? unless you have total confidence it will turn out right?

That's one of my rules of cooking: never cook something for an audience unless you've made it before

It's either this if bring in something stupid like pineapples

I've already bought the meat

The problem is that I originally thought that this gathering was for Saturday, not today, so I didn't have time to practice.

 

[Savarak]

slice it a lot thinner

 

[fuzzybabybunny]

Originally posted by: Savarak
slice it a lot thinner

Uggg, I've been trying. I put the roasts into the freezer for two hours and they're still too soft to slice really really thin. I think I'm averaging maybe 1/4in - 1/8in. On the plus side the marinade tastes GREAT, just like I remember it from Korea.

 

[Savarak]

freeze it longer and use an electric knife or take it to the deli and ask them to slice for you

 

[Suspicious-Teach8788]

Originally posted by: Savarak
freeze it longer and use an electric knife or take it to the deli and ask them to slice for you

Exactly. I make sure I tell them I'm doing Korean BBQ when I buy the meat so the slice it properly.

You do need pears for the best marinade. Even the storebought marinades use pear. If you want to make it really good, get some Gordon Biersch Hefeweizen and mix it in with the marinade =)

 

[fuzzybabybunny]

Originally posted by: DLeRium

Originally posted by: Savarak
freeze it longer and use an electric knife or take it to the deli and ask them to slice for you

Exactly. I make sure I tell them I'm doing Korean BBQ when I buy the meat so the slice it properly.

You do need pears for the best marinade. Even the storebought marinades use pear. If you want to make it really good, get some Gordon Biersch Hefeweizen and mix it in with the marinade =)

Believe me, I've asked everywhere for them to slice it thin. I live in white white Ohio so there's no place that will slice this stuff to the thinness that I want it. The thinnest any one of them will go is about a quarter of an inch. If I go to the deli they refuse to cut it because it's raw meat and they don't want to mix it with the deli meats.

Plus I don't have an electric knife and I'm running short on time, like 30 minutes, before I need to leave and have the beef start marinading.

 

[Savarak]

last resort, slice as thin as you can, and POUND them flatter

 

[Savarak]

howd it come out

 

[PetunZ]

Can you share the recipe for the marinade? I love korean bbq