關於 korean spicy beef marinade ，我們在網路上蒐集到這些相關的討論、資訊與評價

Had this soontofu that’s not spicy at all even though we opted for level 3 🌶🌶🌶 there isn’t much broth to go around and breaking that yolk makes it even thicker and richer. A meal here isn’t very cheap but getting the combo would feed 2 pax well and full.

The LA galbi tasted boldly of the sweet marinade but cooked to the ideal tenderness and would leave one with buttery lips to lick 👅

And probably one unique thing here is that they serve a complimentary deep fried yellow fish for each customer apart from the refillable sides
( 📸: @chenhankiang )

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Recipe at: http://www.themeatmen.sg/bulgogi-lamb-chops

The word “bulgogi” translates to “fire meat.” Traditionally, it refers to a Korean barbecue favorite, beef prepared with flavorful marinade, then grilled over a flame. For a twist, we used Pure South lamb rack, which happens to be grass fed, high quality meat. Marinating the meat overnight ensure the meat is flavourful. It results in melt in your mouth tender lamb chops. Grilling it in the comfort of your home’s stove top, brings out the big bold flavours of the bulgogi marinade that compliments well with lamb chops. The result is some serious finger licking bulgogi lamb chops that makes your mouth zing!

The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly savoury spicy tart dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants.

Pure South originates from New Zealand, where the environment is clean with little carbon footprint. Even the owners are farmers themselves, which show a lot in them bringing the best quality meats to consumers.

*10% OFF PROMOTION* Quote “MEATMEN” when you purchase with them for a great 10% off your bill! Shop with them at www.puresouth.asia.

#themeatmensg #simple #delicious #puresouth #NZlamb #grassfed #lambrecipe #korean

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Recipe at: http://www.themeatmen.sg/bulgogi-lamb-chops

The word “bulgogi” translates to “fire meat.” Traditionally, it refers to a Korean barbecue favorite, beef prepared with flavorful marinade, then grilled over a flame. For a twist, we used Pure South lamb rack, which happens to be grass fed, high quality meat. Marinating the meat overnight ensure the meat is flavourful. It results in melt in your mouth tender lamb chops. Grilling it in the comfort of your home’s stove top, brings out the big bold flavours of the bulgogi marinade that compliments well with lamb chops. The result is some serious finger licking bulgogi lamb chops that makes your mouth zing!

The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly savoury spicy tart dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants.

Pure South originates from New Zealand, where the environment is clean with little carbon footprint. Even the owners are farmers themselves, which show a lot in them bringing the best quality meats to consumers.

*10% OFF PROMOTION* Quote “MEATMEN” when you purchase with them for a great 10% off your bill! Shop with them at www.puresouth.asia.


#themeatmensg #simple #delicious #puresouth #NZlamb #grassfed #lambrecipe #korean

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烹調時間 : 10分鐘 食材費用 : $55
KIMCHI 牛腱
我喜歡牛腱除了味道之外，還有就是咬口，通常用來煮金針雲耳，但我今次用韓國泡菜，那股又酸又辣的味道和牛腱十分配合。


材料
中型牛腱 1條
韓國泡菜 70克
水 60毫升
糖 2 茶匙
油 200 毫升

牛肉醃料
水 60毫升
紹興酒 2 茶匙
梳打粉 1/8茶匙
調味雞汁 1 茶匙
糖 1 茶匙
粟粉 1 茶匙
油 1 湯匙

做法
牛腱放在冰格雪3小時，切成薄片，加入所有醃料，最後下油，醃30分鐘。
以高火熱油至七成熱，牛腱走油30秒，瀝乾。
同一鑊以中火熱，下泡菜煮1分鐘，放牛腱及其他材料，將火調猛，快炒1分鐘。趁熱食。

貼士
我用金錢腱是因為喜愛它的大理石花紋筋

$ 55 10 min

KIMCHI Beef Shin
I like the texture of beef shin because not only does it have beef taste, but also 咬口. Normally it is cooked with 金針雲耳, but I use Korean kimchi for it's slightly spicy and sour taste which goes very well with the beef.

INGREDIENTS
1 pc medium size beef shin
70 g Korean kimchi
60 ml water
2 tsp sugar
200 ml oil
Beef marinade
60 ml water
2 tsp Shaoxing wine
1/8 tsp soda powder
1 tsp concentrated chicken stock
1 tsp sugar
1 tsp corn starch
1 tbsp oil

STEPS
Freeze shin for 3 hours, then slice to very thin slices. Marinate with seasoning for 30 min, putting oil last.
Heat oil in over high heat until 70 % hot. Parboil shin for 30 seconds. Drain.
Heat same wok over medium fire. Put kimchi in and cook for 1 min. Then put in shin and rest of ingredients. Adjust fire to high and stir fry for 1 min. Serve.

TIPS
I use 金錢腱 because of the marbling tendons.