http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 18 May 2013 22:34:18 +0000 http://www.maangchi.com/talk/topic/cooking-with-marinating-sauce#post-6350 Fri, 10 Aug 2012 07:16:46 +0000 chirp 6350@http://www.maangchi.com/talk/ <p>You can do it both ways. If you want more intense sauce flavor than meat, put the sauce in first and evaporate a bit and put it with the meat. If you want to taste the meat more than the sauce, throw the sauce away or use it to fry your rice with. </p> http://www.maangchi.com/talk/topic/cooking-with-marinating-sauce#post-6241 Tue, 26 Jun 2012 15:45:58 +0000 Sali 6241@http://www.maangchi.com/talk/ <p>You don't need the sauce, because the meat has already absorbed the flavor from being marinated. :) You can use the leftover sauce for a stew or something. </p> http://www.maangchi.com/talk/topic/cooking-with-marinating-sauce#post-6236 Fri, 22 Jun 2012 22:24:26 +0000 RAbranV 6236@http://www.maangchi.com/talk/ <p>Hello Everyone,</p> <p>I still consider myself new when cooking and here is my confusion. I cut the beef<br /> thin as possible and use the marinade sauce over night. On the next day I empty out the contents from the bag into the pan. My question is should i only pull out the meat from the bag into the pan or is it okay to cook the meat with the marinade sauce? Result i get with cooking with marinade sauce is that it takes longer to cook and the flavor seems to leave the meat.</p> <p>I am using CJ Korean bulgogi marinade, beef bottom round roast, and all cooking on a pan fry medium heat. Any help you can give will be greatly appreciated! </p>