http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 16:28:48 +0000 http://www.maangchi.com/talk/topic/my-bulgogi-fell-apart#post-5252 Mon, 13 Jun 2011 20:23:21 +0000 chirp 5252@http://www.maangchi.com/talk/ <p>Sometimes it can happen when you use too much of tenderizing agents(enzymes)</p> <p>For example, </p> <p>"Asian Pears" have enzymes that break down proteins,<br /> making it the traditional meat tenderizer,</p> <p>Pineapples, which are used commonly in Korea nowadays, too have similar enzymes, which are much stronger,</p> <p>Kiwi (fruit)s have a ridiculously strong protein breaking enzyme<br /> which will literally "melt" any meat into goo.<br /> (So you should never use a lot of kiwis or kiwi juice when your making the marinade<br /> or leave it for a long marinade. ) </p> <p>But, in your case, think the meat itself had some problems,<br /> It might have been some thinly sliced &amp; frozen bulgogi meat,<br /> or the butcher gave you something wrong.</p> <p>I hope you get a good batch next time. </p> http://www.maangchi.com/talk/topic/my-bulgogi-fell-apart#post-5224 Wed, 01 Jun 2011 23:16:37 +0000 Ashimi 5224@http://www.maangchi.com/talk/ <p>What cut of meat did you use? And did you cut it, or did the butcher do it?</p> <p>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.<br /> Since tenderloin has very little connective tissue, it would probably be better to slice it just a little thicker.</p> <p>So, I would say the problem was probably your meat. </p> http://www.maangchi.com/talk/topic/my-bulgogi-fell-apart#post-5214 Tue, 31 May 2011 04:36:09 +0000 melonpan 5214@http://www.maangchi.com/talk/ <p>hi there, today we bbqed some bulgogi (and some hot dogs) and the bulgogi meat completely fell apart during cooking! this hasnt happened to me before.</p> <p>can anyone guess what i might have done wrong?</p> <p>my marinade does not use juice. these are the ingredients in the marinade:</p> <p>soy sauce<br /> sugar/honey<br /> sake<br /> sesame seed oil<br /> green onions<br /> grated ginger<br /> minced garlic<br /> sesame seeds and pepper</p> <p>the texture of all our meat is now similar to ground beef!!</p> <p>i mixed the marinade and the beef about an hour before cooking (like i usually do) and we grilled over charcoal briquettes.</p> <p>did i get a freak batch of meat sliced the wrong way? (unlikely, but maybe?) or... or i dont know. its never happened.</p> <p>thanks in advance for any and all help for avoiding this in the future. </p>