Having landed this page, I assume that you do like the flavor of curry. . . and if you love it like I do, I think you would have to agree with me, that curry, whatever type it is, has the ability of instantly making any simple dish more interesting. I’d also assume that you […]
Bulgogi is one of Korea’s most popular dishes, usually of beef sirloin, thinly sliced, marinated in a mixture of soy sauce, sugar, garlic, ginger, and peppercorns, then finished off on the grill. In this adaptation for the slow cooker though, I deliberately opted to use chuck bbq steaks for a few practical reasons.
First, the meat will be braised, long and slow, and will certainly end up tender anyway. So why pay more for a premium cut? Next, a tougher cut comes from the animal’s more used muscle groups, resulting into more beef flavor due to more blood circulation and connective tissue. Also, it had a good amount of fat marbling, and sections of tendon that would yield a much more moist and tender cooked piece of meat.