@@MatthewAugusta yours is great but try adding a little crushed red pepper flakes. I add it after due to having a 3 year old lol. But where do u buy that Korean chili powder
Great recipe, was able to craft this in 20 mins and my son ate it with some white rice. I see a lot of comments about the cilantro not being appropriate for a Korean dish. I cant speak on how authentic it is but if it tastes good, who cares. Anyway cheers mate, and thank you for the short and precise video!
The most recent research suggest that wild coriander is indigenous to modern day Portugal and Israel with it's first observable use being traced to Israel around 8000 to 7500 years ago. An egyptian text dated to around 1550 BC mentionned the use of coriander. 500ml of coriander seeds were found in Tutankhamen tomb. Considering the fact that coriander doesn't grow wild in Egypt, this would constitute a proof that it was cultivated by the ancient egyptians. Other proof of the use of coriander leaves and seeds as spice and herb around the same period have been found in Macedonia and Greece. No evidence points to coriander being used in Asia anywhere near that time period. Considering the fact that wild coriander is indigenous to Portugal and that it was used as an herb in Greece and cultivated in Africa several centuries before ever being recorded in China, Spaniards most certainly used it, Spain being Portugal's neighbour's. That is speculative but extremely likely. You'll have to provide evidence that it was used in China long before Hispanics used it. And if by "Hispanics" you mean "Latin Americans" that's another question. An we could also speculate that Portuguese and Spaniards conquistadors brought it to Mexico and Peru, in fact that's exactly what hapenned.
In Korea, beef bulgogi never contains chili. But spicy pork bulgogi called jeyukbokeum contains chili. In fact, modern Korean food is famous for its spiciness, but traditional Korean food does not contain chili, so it is not spicy at all. Kimchi originally did not have peppers.
Was good Minor changes Did fresh mushrooms cooked first Added back in later . Added cashews like some crunch Added no heat wife don’t like but added bit siracha on mine Used ramen noodles Change from rice Thought had cornstarch didn’t was going to use flour but didn’t wasn’t runny used lean beef didn’t drain it
One of the most basic components of bulgogi is the beef marinade. Why would you skip the marinade? The flavor is going to be so weak. No oyster sauce? Cornstarch? Lime juice? Shallots? I think this would be more honestly titled "Korean Inspired Beef". No Koreans eat this.
you keep looking like that on singles night you be getting easy (insert nationality of person) anything. Someone call the health department we got a heart breaker on the loose.
