Cooking with Marinating Sauce

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This topic contains 2 replies, has 3 voices, and was last updated by  chirp 3 years, 3 months ago.

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    Hello Everyone,

    I still consider myself new when cooking and here is my confusion. I cut the beef

    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.

    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!



    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.



    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.

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