Air-Fried Bulgogi: Cooking Korean BBQ

Beef Bulgogi in Air Fryer

Beef bulgogi is a traditional Korean meal that is sliced thinly from ribeye or tenderloin that has been marinated in a sauce that is both sweet and spicy. The meat is then grilled or pan-fried and shredded into little pieces before being served. Since beef bulgogi wasn’t popularized among Koreans until the early 1900s, the kind that is familiar to us probably hasn’t been around for very long at all. The ancient term for beef bulgogi was ‘Pajeok,’ which literally translates to ‘grilled meat,’ since it was traditionally prepared by grilling the meat that had been marinated over an open fire. In recent years, with the introduction of contemporary technology, plenty of creative methods for preparing bulgogi have been devised. The result is an air fryer steak that is consistently mouthwateringly tender and juicy to perfection.

Air Fried Bulgogi

Air frying is often used to cook food that is not intended to be consumed fresh. On the other hand, this technique is fantastic for producing beef bulgogi that is perfectly crispy on the exterior while remaining moist and delicious on the inside. You will just need five minutes to prepare the beef bulgogi if you use an air fryer. The convection oven is a highly effective piece of kitchen equipment that, in place of the need for sesame oil, enables a speedy and consistent cooking process. It is not necessary to marinate the meat before preparing beef bulgogi; rather, all that is required is to combine a few different ingredients and then put them in a convection oven. After frying, the beef bulgogi is put on a paper towel to soak up any remaining oil, and then it is ready to be served with Korean kimchi, Korean ssamjang, or any other kind of Korean barbecue sauce. Other traditional Korean foods, such as fried tofu and tofu stew, are well suited for preparation in a convection oven.

Instructions For Preparing Bulgogi In A Convection Oven

1. Before using a convection oven to cook bulgogi, you must first prepare all the necessary and basic ingredients. You will need a small bowl to mix the ingredients for the marinade and a large bowl to mix the ingredients for the bulgogi. Additionally, you will need a large plate to plate the bulgogi after it has been mixed, a plate to plate the bulgogi after it has cooled, and a large plate to serve the bulgogi on.
2. Put the steak into the convection oven and start it up. Turn the temperature dial to 350 degrees Fahrenheit and then close the air fryer. Steak should be cooked for at least 10 minutes, or until the center is no longer pink. After turning it over, continue cooking it until it reaches an internal temperature of medium-rare.
3. Take the steak out of the air fryer and chop it into bite-sized pieces after it has cooled down. Place each of the components inside the big bowl. The big bowl should have some soy sauce and sesame oil added to it.
4. In preparation for the next step of the recipe, which is to combine the bulgogi ingredients together, we will first put the bowl in the refrigerator to cool the sauce. After that, we will put the green onions, garlic, and red pepper that have been finely diced into the sauce that has been refrigerated.
5. After that, we will add the chopped veggies and the chili to the big dish containing the components for the bulgogi. After adding the ingredients from the larger bowl, we will give it a stir with a spoon to ensure that everything is evenly distributed throughout the mixture.
6. After plating the bulgogi, we will immediately store it in the refrigerator so that it may continue to cool. After the air fryer recipes have been combined and chilled, it is time to plate the bulgogi and then set the plates with the bulgogi in the refrigerator to further chill it.
7. After the bulgogi has had some time to cool, it may be transferred to a serving dish. When it comes time to serve it, we shall do it on a huge dish. We shall cool the huge platter by placing it in the refrigerator once we have done so.
8. The serving plate as well as the huge plate will be removed from the refrigerator first thing in the morning. After that, the cold bulgogi will be arranged on the serving dish, and it will be served straight away.

Tips On How To Make The Ideal BBQ Dish

• When preparing bulgogi, the internal temperature of the steak should always be brought to at least 90 degrees Fahrenheit or higher. If you do not do this, the steak you make will be rough and chewy. You can make sure that this occurs by using a probe thermometer to monitor the temperature of the steak as it is being cooked. This will guarantee that the steak is cooked properly.
• You may also speed up the cooking process of bulgogi by using a pressure cooker. Because it allows the steak to be cooked uniformly at a high temperature and keeps the meat’s fluids within while doing so, the pressure cooker is the tool of choice for making bulgogi.
• In an air fryer, you cannot barbecue the meat as you would normally do. The reason for this is that grilling the steak at temperatures higher than 350 degrees Fahrenheit causes it to become chewy and rough, which is exactly the opposite of what we want for our Korean beef steak.
• When preparing bulgogi, it is imperative that the beef be well-marinated before cooking. In such a case, the flavorful meat will be extremely unremarkable.
• Always ensure that the bulgogi is served at a hot temperature. Because it is served when it is still somewhat warm, the beef will have more juice as a result of this preparation method.
• When cooking Korean beef bulgogi, it is essential to make use of a deep fryer with a high capacity. You can prepare Korean tofu and other foods using a little air fryer, but make sure you need a big air fryer to create bulgogi. Other dishes may be made with a small air fryer.

Frequently Asked Questions

 

Last Updated on January 14, 2023 by De Guzman

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