Re: my bulgogi fell apart

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What cut of meat did you use? And did you cut it, or did the butcher do it?

I recently made Jae Yuk Gui (pork bulkogi) using a pork tenderloin that I had in the freezer. I sliced the meat thin by hand. When I put the meat in the marinade I found it separating, and it was very difficult to lay out for cooking.

Since tenderloin has very little connective tissue, it would probably be better to slice it just a little thicker.

So, I would say the problem was probably your meat.