I was only planning to do 48 hours, but this ended up being a 72 hour experiment, since dinner plans had changed last minute. In the bag with store bought bulgogi marinade. Finished on the grill just for some color. The meat was pull apart tender but not mushy at all.
by shawarmaking15
3 Comments
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How did it compare to restaurants? Looks great!
These absolutely do not need to be done in a sous vide.
Marinate, wipe dry, sear as hot as you can get on both sides and you’re done.