The exorcisms of Latoya Ammons
May 12, · Introduction When our church first began to meet, a man stood up in our worship meeting with some very nice things to say about us. He expressed his sincere opinion that ours was the most New Testament church that he had ever experienced. All in all, it was the kind of thing that most of us enjoyed hearing. After he was finished I felt that it was necessary for me to make a few comments. May 17, · Bulgogi -My Korean grandmother's family beef bulgogi recipe is made of thinly sliced beef (usually rib-eye), pre- soaked in bulgogi marinade. Bulgogi is grilled on a barbeque or pan-fried. Tender caramelized beef bulgogi tastes so amazing! This bulgogi recipe is .
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'This is not normal'
Jan 25, · This article was originally published on Jan. 25, A woman and three children who claimed to be possessed by demons. A 9-year-old boy walking . Luke ESV / 8 helpful votes Helpful Not Helpful. But on the first day of the week, at early dawn, they went to the tomb, taking the spices they had prepared. And they found the stone rolled away from the tomb, but when they went in they did not find the body of the Lord Jesus. Mexico reported 4, new confirmed cases of COVID and more fatalities, bringing the country's total to 2,, infections and , deaths, according to data from the health ministry.
Bulgogi is then grilled on a barbeque or pan-fried. Tender caramelized beef bulgogi is what Korean BBQ is all about! This bulgogi recipe is authentic and best served with steamed rice. There are three traditional Korean dishes most people are familiar with.
The most popular and my personal favorite beef bulgogi and kalbi — types of Korean BBQ, cooked over charcoal or an open flame. Both types of Korean BBQ tastes slightly sweet, full of savory flavors of garlic, sesame sauce, soy sauce, black pepper, and onions.
Bulgogi is one the most flavorful barbecue beef dishes you will ever experience and enjoy. If bulgogi is the most popular, the most recognizable and beloved Korean dish is kimchi. A fermented spicy side dish made from Napa cabbage or other vegetables, kimchi is served at every meal as banchan — a collection of small side dishes served with rice. The primary difference between authentic bulgogi and kalbi are the cuts of beef used as well as the cooking method.
Bulgogi is made from thinly sliced tender beef — rib-eye is the most common and flavorful cut of bulgogi beef, although some people will use sirloin. Kalbi are short-ribs. Korean BBQ recipes for both types of beef dishes are nearly the same. You could easily use the bulgogi marinade on the short-ribs, but they will taste slightly different due to the cut of beef. Two more things I want to mention about bulgogi and kalbi, grilling both will produce the best tasting Korean BBQ.
However, when grilling is not an option, bulgogi is pan-fried. Whereas kalbi is broiled in the oven — never pan-fried. Beef Bulgogi and kalbi can be served as a stand-alone Korean BBQ main dish but bulgogi can be used as a component in other Korean food such as kimbap, bibimbap, japchae, or Korean lettuce wrap.
I have so many found memories of our Korean congregants cooking both bulgogi and kalbi over a grate covered fire pit they dug on the beaches of Puget Sound in the summer for our annual church summer picnic. Every Korean person has their own authentic bulgogi recipe.
It all boils down to the bulgogi marinade. When making bulgogi sauce, you will find plenty of bulgogi recipes calling for Asian pears, kiwis, 7-Up, Coke Cola, honey, or brown sugar.
However, I find this unnecessary when using thinly-sliced rib-eye for beef bulgogi. Using these ingredients makes a lot more sense for making Korean BBQ short-ribs. First off, rib-eye is plenty tender especially when cut bulgogi-thin. How much tender does it need to be? If anyone tries to tell you a bulgogi recipe needs these things, use this bulgogi recipe to prove them wrong. The use of sodas and pureed fruit to tenderize and sweeten bulgogi is not necessary but is better suited for tenderizing Korean BBQ short-ribs — although this is also debatable.
This bulgogi recipe has been updated to reflect the change in recommended marinating times. I used to recommend marinating the bulgogi overnight. The good news is, if you buy the type of bulgogi beef I suggested, you can make the most delicious bulgogi after 30 minutes of marinating.
I still believe the longer the beef can soak up the marinade, the better it will be but after making this bulgogi recipe for over 25 years, I no longer believe overnight is best. If I had to pick the perfect amount, I would say hours — but only if you use the rib-eye bulgogi beef from the Korean store I recommended in this bulgogi recipe. Three to four minutes on defrost mode is just enough time so I can cut through the sliced rib-eye without much resistance. Once I add the beef I give it a good massage.
Massaging beef? Say what? But, there are things we can do to help the bulgogi process along — and this means massaging the bulgogi. You know how I mentioned the bulgogi will taste amazing after 30 minutes of marinating? This really helps the thinly-sliced rib-eye absorb the bulgogi sauce. It is incredible! This bulgogi recipe calls for pan-frying the rib-eye in a hot pan. However, not all pans are the same.
You need to know this if you expect kick-ass authentic bulgogi. The pan and method totally matter. Like, it can make or break this bulgogi recipe. Because eating awesome bulgogi is an experience everything should be able to do at home. My sister was in Shanghai for business many years ago and she brought back a hand-hammered wok. At nearly half its retail price, this is the same cast-iron pan I bought and still use from 10 years ago.
A well-seasoned cast-iron pan does an amazing job at searing meat at high heat — enough so that it often burns off excess liquid as it sears the meat. All of this while retaining its non-stick properties. Because of this, cooking in a cast-iron skillet imitates the same type of restaurant-quality stir-fries normally cooked in crazy hot woks.
Many Korean restaurants cook their bulgogi in cast-iron for this reason. Cast-iron makes all beef, especially steaks, taste better. Whatever you do, do not use a non-stick coated pan. I mean, you could. The literal word bulgogi means fire meat. Bul translate as fire, and gogi means meat. Bulgogi is traditionally cooked over open fire, although many bulgogi recipes call for grilling bulgogi on a barbeque. This is usually done using a grill pan meant for grilling vegetables with lots of holes in it.
This is so the juice from the mean can escape and the meat can sear and caramelize a bit. When a pan is overcrowded, this leaves little room for the bulgogi juices to burn off and instead will start cooking in its own juices.
The only way to do this is to pan-fry the beef bulgogi in small batches. When you do this, you also get the benefit of seasoning your pan further with each batch of bulgogi you cook for more delicious Korean BBQ. The last time I made this bulgogi recipe in my cast-iron pan my year-old son was super excited. The kitchen smelled incredible and he could hardly wait for the first batch to be done frying. After I spooned some of the bulgogi onto a plate with some steamed rice, I saw him take a bite and walk away without saying a word.
This alarmed me because I thought it tasted awesome. Since I had a batch of bulgogi almost done cooking in my pan, I move the bulgogi over to one side of the pan and added roughly a teaspoon of agave syrup to the empty side.
The agave was glistening and the pan was smoking. Using my tongs, I immediately started mixing the beef and agave syrup while pan-frying the bulgogi. A minute later I saw more caramelization on the meat, and then removed the bulgogi from the pan. I took a quick bite of the slighter sweeter batch and it was exactly restaurant-style bulgogi. This was the flavor I know my son was expecting. What does restaurant-style bulgogi mean? Most restaurant bulgogi and kalbi dishes tend to lean on the sweeter of side.
Heck, even Costco makes and sells bulgogi now. Although Costco bulgogi is decent it is way too sweet to be considered authentic. How sweet should bulgogi be? Well, this is subjective and debatable. My easy bulgogi recipe is authentic and awesome.
I find it the perfect amount of sweet. However, some people like their bulgogi sweeter than others. It is much easier to add a little bit more sugar at the end of the cooking process to make bulgogi sweeter than it is fixing a marinade that was too sweet to begin with.
I also use my bulgogi to make bibimbap an kimbap. Most bulgogi recipes seem excessively sweet. My method of making bulgogi a little sweeter at the end works really well. Just add a little bit of agave or honey and work it in in batches if necessary tasting the bulgogi until you have it the way you like it.
Just add a little, like a half a teaspoon and see how you like from there. As an FYI, in Korea, they will often add sugar syrup aka corn syrup. I find agave is not too sweet, even less concentrated than honey. Using a liquid sweetener tends to work better. But use whatever you have on hand. Just use precaution when adding sugar or your favorite sweetener to your bulgogi dish.
To cook the beef bulgogi, drizzle tablespoons of vegetable oi to a hot pan — a cast iron pan works the best. I have been making bulgogi for my husband for over 10 years.
I could not find my marinade recipe. I googled and found yours. I will only use this marinade recipe from now on.