My wife and I made this recipe last night. https://www.allrecipes.com/recipe/246172/easy-bulgogi-korean-bbq-beef/
It was delicious but the meat could have been more tender. I was thinking that I could put the beef in the marinade in my Immersion Circulator at a low temp for a couple hours. Then cook it in the pan like the original recipe?
by jeffyboy526
1 Comment
Interesting idea. You could also try a jaccard or using meat tenderizer. But for sous vide, maybe do 103 for an hour, then 120 for another hour, for a “warm aging” effect? You might need to cool it back down after that to prevent over cooking it when carmelizing.