Sous Vide Beef Bulgogi
Sous Vide Beef Bulgogi
via roambackup.md
2 hours 4 servings
sous-vide beef bulgogi korean bowls
Scale
· Units
Ingredients
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 2 tsp fresh ginger
- 1 clove garlic
- 1.50 lb flank steak
Equipment
- sous vide immersion circulator
- bowl
- skillet
Instructions
1
Preheat sous vide immersion circulator to 130°F.
2
Combine 2 tbsp soy sauce , 1 tbsp brown sugar , 1 tbsp rice wine vinegar , grated 2 tsp fresh ginger , and minced 1 clove garlic in a bowl . Mix well to form the marinade.
3
Place 1.50 lb flank steak and the marinade in a vacuum bag. Seal according to manufacturer's instructions.
4
Cook in the water bath for 2 hours .
5
Remove steak from bag and pat dry. Sear in a hot skillet for 1 minute per side.
6
Slice against the grain and serve over rice with desired toppings.
View Cooklang Source
recipe.cook
---
title: Sous Vide Beef Bulgogi
servings: 4
time: 2 hours 20 minutes
tags: [sous-vide, beef, bulgogi, korean, bowls]
cuisine: Korean
difficulty: medium
url: "https://www.simplyrecipes.com/recipes/sous_vide_beef_bulgogi_bowls/?print"
source: "roambackup.md"
description: "Sous Vide Beef Bulgogi"
---
Preheat #sous vide immersion circulator{} to 130°F.
Combine @soy sauce{2%tbsp}, @brown sugar{1%tbsp}, @rice wine vinegar{1%tbsp}, grated @fresh ginger{2%tsp}, and minced @garlic{1%clove} in a #bowl{}. Mix well to form the marinade.
Place @flank steak{1.5%lb} and the marinade in a vacuum bag. Seal according to manufacturer's instructions.
Cook in the water bath for ~{2%hours}.
Remove steak from bag and pat dry. Sear in a hot #skillet{} for 1 minute per side.
Slice against the grain and serve over rice with desired toppings.