The Costco Bulgogi Bake

The Costco Bulgogi Bake

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KAYNAK

“The Costco Bulgogi Bake” üzerine 37 yorum

  27. Ok every time you say you were heavy and now seeing the picture…. You're crazy, child version you is normal. I think this is why I dislike my half Korean side because the skinny culture is nuts. My mom would call me fat at 8 and ugly, I was skinny though and she hated hearing the compliments people would give me. You were beautiful and small as a child, now you're gorgeous and slim!! You were never heavy to begin with!!!! Korean weight culture is so damn toxic. Ugh

  29. Costco Bulgogi Bake
    Dough
    280 g bread flour

    7 g instant yeast

    6 g sugar

    5 g salt

    175 ml warm water

    Bulgogi
    600 g thinly sliced beef chuck or short rib

    3 scallions, thinly sliced

    Bulgogi marinade

    ¼ onion

    ¼ cup soy sauce

    2 tbsp sugar

    2 tbsp mirin

    1 tbsp rice wine vinegar

    1 tbsp minced garlic

    1 tbsp sesame oil

    1 tsp black pepper

    1 ½ cup mexican cheese mix (reserve ½ cup for sprinkling at the end)
    1 cup mozzarella

    Instructions:
    Make the dough
In a bowl, mix together half the flour, the yeast, sugar, and salt.
Pour in the warm water and mix until there are no dry spots.
Add the rest of the flour gradually. It should come together into a sticky, wet dough.
Knead for about 5 minutes until it forms a smooth ball and you can feel the gluten tightening up.
    Lightly oil a container, drop the dough in, and cover with a lid or plastic wrap.
Proof for 30 minutes, or until doubled in size.

    Marinate the bulgogi
Blend all the marinade ingredients until smooth.
Pour it over the beef and mix with your hands until everything is coated.
Let it sit for at least 10 minutes. Overnight is best if you want it extra juicy.

    Cook the bulgogi
Preheat the oven to 200°C convection, or 220°C on a regular oven.
Heat 1 tbsp neutral oil in a pan over medium heat.
Cook the beef, simmering as it releases liquid, for about 8 minutes or until fully cooked.
Set aside and let it cool while we shape the dough.

    Fill and shape
Punch down the dough to release the gas.
Divide into 2 equal pieces, about 235 g each.
Lightly flour your surface, then roll one piece into a long oval.
    Add half the cooked bulgogi down the center.
Top with cheese. I used a Mexican cheese mix plus mozzarella, but provolone, emmental, cheddar, and parm all work. Just make sure you have at least one stretchy cheese for that ooey gooey moment.
Add the scallions here too.
    Brush egg wash along the edges, then seal. I pinch the middle first, then “zip” the rest shut.
Tuck the ends in neatly, flip it over, and transfer to a parchment lined tray.

    Bake
Egg wash the top for even browning. Sprinkle a little more cheese on top.
Bake 20 to 25 minutes, or until evenly golden and toasted.
If you want an extra crunchy cheesy crust, add another layer of cheese halfway through baking.
    Let it cool for 5 minutes, slice, and enjoy.

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