korean recipe BEEF bulgogi
beef with savory traditional sauce
Cooking Instructions for Frozen Vacuum-Packed Bulgogi
Thaw the Bulgogi:
- Refrigerator Thawing: Place the frozen bulgogi in the refrigerator and let it thaw for 6-8 hours.
- Quick Thawing: If you’re short on time, submerge the vacuum-packed bulgogi in cold water for 1-2 hours to thaw it quickly.
Preheat the Pan:
- While the bulgogi is thawing, preheat a pan over medium heat.
Cook the Bulgogi:
- Place the thawed bulgogi in the pan and cook over medium heat for 7-10 minutes, stirring occasionally.
- Ensure that the bulgogi is evenly browned and the marinade is well absorbed.
Add Optional Ingredients:
- If desired, add vegetables like onions, green onions, or carrots and stir-fry them with the bulgogi.
Serve:
- Once the bulgogi is fully cooked, remove it from the heat and serve it hot with rice
Q&A
When the meat is vacuum packed, the myoglobin in the meat does not meet oxygen and turns blackish red. The color of the meat will gradually return when the package is opened.
When the cutting surface touches the meat, it cuts off oxygen and causes the meat to appear brown and black due to the flesh pigment myoglobin. This is a natural phenomenon and does not affect the quality of the meat.
Refrigeration
Refrigerated meat is packaged in a layer of special vacuum packaging for freshness and it is best kept in the refrigerator below 0 degrees (F).
Frozen
Can be kept in a freezer at 10 degrees (F) or below for up to 6 months from the date of manufacture.
(Due to the fresh nature of the product, it is recommended to consume within 30 days when frozen)
The vacuum packaging may cause the meat to be compressed and appear smaller. Once the packaging is removed, the meat will return to its original appearance, including thickness, in about 20 minutes.
food safety (gmp/haccp/usda)
