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Beef Bulgogi Marinade
Description
Beef bulgogi marinade is used in the much-loved Korean dish, beef bulgogi, meaning ‘fire meat’. After marinating the meat to make it tender and flavoursome, the beef is grilled on a hot grill plate or metal grate.
Beef bulgogi marinade is traditionally a blend of soy sauce and other seasonings. This beef bulgogi marinade is also made with pear, apple, kiwi and pineapple purees meaning it is bursting with a rich, fruity flavour.
A great beef bulgogi depends on a good cut of beef, a tasty marinade and the right cooking method. Opt for a marbled cut of beef which is less likely to become tough once cooked – sirloin, tenderloin, or skirt steak are the best. Marinate the meat in beef bulgogi marinade for at least 30 minutes. Then grill or barbecue the meat, preferably over charcoal. Serve with crispy lettuce leaves and ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste.
Ingredients: Soy sauce (soybean, wheat, salt, water, corn syrup, alcohol, oyster extract) high fructose corn syrup, sugar, water, pear puree, apple puree, garlic, flavour enhancer (E621), spirits, salt, pineapple puree, kiwi puree, black pepper, citric, acid, red wine, xanthan gum, disoditum 5’inosinate (E631), disoditum 5′-guanylate (E627), polyglycerol esters of fatty acids, guar gum. Contains soya, wheat, oyster.
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| Settings | Beef Bulgogi Marinade remove | Kinako Soybean Flour remove | Glutinous Rice remove | Korean Ssamjang remove | Vegetarian Kimchi remove | Gochujang - Gluten Free Recipe remove |
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| Price | 2.44€ | 3.13€ | 3.75€ | 3.32€ | 5.63€ | 9.38€ |
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| Content | Beef bulgogi marinade is used in the much-loved Korean dish, beef bulgogi, meaning 'fire meat'. After marinating the meat to make it tender and flavoursome, the beef is grilled on a hot grill plate or metal grate. Beef bulgogi marinade is traditionally a blend of soy sauce and other seasonings. This beef bulgogi marinade is also made with pear, apple, kiwi and pineapple purees meaning it is bursting with a rich, fruity flavour. A great beef bulgogi depends on a good cut of beef, a tasty marinade and the right cooking method. Opt for a marbled cut of beef which is less likely to become tough once cooked - sirloin, tenderloin, or skirt steak are the best. Marinate the meat in beef bulgogi marinade for at least 30 minutes. Then grill or barbecue the meat, preferably over charcoal. Serve with crispy lettuce leaves and ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste. Ingredients: Soy sauce (soybean, wheat, salt, water, corn syrup, alcohol, oyster extract) high fructose corn syrup, sugar, water, pear puree, apple puree, garlic, flavour enhancer (E621), spirits, salt, pineapple puree, kiwi puree, black pepper, citric, acid, red wine, xanthan gum, disoditum 5'inosinate (E631), disoditum 5'-guanylate (E627), polyglycerol esters of fatty acids, guar gum. Contains soya, wheat, oyster. | Kinako is a finely-ground powder made from roasted soybeans. Dust the outside of dango Japanese dumplings or mochi sweets with the lightly-coloured flour to bring new textures and delicate flavours to the dishes. Kinako can also be mixed with warm milk to create a twist on conventional lattes, or used to bake gluten-free biscuits and cakes. Please note kinako soy bean flour does not have a long shelf life. Contains soya. | Glutinous rice is a short-grained Asian rice known for its sticky texture. Misleadingly, glutinous rice does not contain gluten, but the name refers to the rice's glue-like quality which easily binds it into rice balls and cakes. Glutinous rice is widely used in Chinese and South East Asian cookery. Soak the glutinous rice in cold water overnight before cooking. Then boil it in double the amount of water to rice, until all the water has evaporated or been absorbed. Infuse the glutinous rice with tea flavours by wrapping it in lotus leaves before steaming, or drench it in coconut milk and serve with mango for a traditional Thai dessert. Alternatively leave the cooked rice to ferment with Chinese rice wine yeast balls to make rice wine. Ingredients: 100% Thai glutinous rice | Korean ssamjang is a thick, spicy paste used as a condiment in Korean lettuce wraps, or ssambap. Ssamjang is the fusion of two ingredients at the heart of Korean cuisine - fermented soy bean paste (doenjang), and spicy Korean red pepper paste (gochujang). This salty, spicy ssamjang sauce is the perfect accompaniment to authentic Korean lettuce wraps. Tear off a few crispy lettuce leaves. Fill them with rice, meat or vegetables and thinly sliced spring onions tossed in Korean red pepper powder. Roll the lettuce wrap and dip into the ssamjang paste. Ingredients: Soybean paste 52% (soybean powder, wheat flour, water, seed malt), corn starch syrup, water, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), roasted soybean powder, sugar, spirits, seasoning powder (roasted peanut powder, corn flour, maltodextrin), vegetable extract (garlic, leek, onion, ginger), roasted sesame, spicy mix powder, yeast extract, flavour enhancer (monosodium glutamate [E621]), sesame oil, liquorice extract. Allergy advice: contains soya , wheat, sesame, peanut. | Vegetarian kimchi is pretty rare. The Korean spicy fermented cabbage is usually made with fish sauce, yet this kimchi is fermented only with sugar and salt. Serve vegetarian kimchi as a side dish with any Korean meal. The fizzy fermented flavours are a great palate cleanser. Ingredients: Chinese cabbage, carrot, fructose, hot pepper, garlic, scallion, sugar, onion, salt, ginger, citric acid E330, water | Gochujang is an essential rich & spicy ingredient in Korean cuisine, and now it’s available with a gluten free recipe. The fermented soybean paste is mixed with Korean red pepper powder, or gochugaru, to give the gochujang complex rich and spicy flavours. Add a spoonful of gochujang to Korean soups, stews and stir fries. Make a gluten free version of traditional dolsot Korean bibimbap or use to liven up a bowl of plain rice. Mix the gochujang with gluten free soy sauce, a little sesame oil and white rice vinegar to make a sticky glaze for roasted or barbecued meat and vegetables. Ingredients: fermented soybean paste (water, soybeans, rice, salt, alcohol), water, sugar, pepper powder, sunflower oil, tomato puree, onion, spirit vinegar, garlic, salt. Contains allergens: soya. |
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