Easy Bulgogi (Korean beef BBQ: 막불고기)



“Bbq”! The word originates from the word “barabicu”, which to the Taíno people in the Caribbean islands indicated “spiritual fire pit”. We are definitely on sacred ground today. , if we can get in.

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What is BBQ? I think BBQ is something that’s prepared over a live fire, to ensure that could include grilling, sluggish balanced out cooking, food preparation in the ground, cooking whole hogs over coals, any one of those kinds of things I call BBQ, however, for me on a personal degree, it’s a German/Czech style, balance out food preparation.” I experiment at all times, at the end of the day really feel trumps white and black number or equation you could perhaps have.

If something’s not tender, it’s simply not tender, if something’s dry, it’s just also dry. BUT, the science behind these things just how timber burns, how airflow functions, if you start considering fluid dynamics within a stove, then science has a pretty massive part of it.

I assume great BARBEQUE is an equilibrium between scientific research and also natural digestive tract instinct. Food preparation is actually just thermodynamics as well as chemistry, however more delicious.

Inside the cigarette smoker, air molecules are moving around truly quickly thanks to that fire, they’re vibrating all crazy, and when they smack right into the brisket, they move that power to the meat, either contributing chain reactions or raising the temperature. Meat browns when it cooks, whether it’s direct warm like a steak or reduce like BARBEQUE. Warm breaks proteins down right into amino acids, which after that react with sugars to create molecular deliciousness, which happens to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It began with whole animals, you would certainly offer what you might and then whatever was left, as a technique of preservation, you would BARBEQUE things on Sundays For us to fully understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some minerals and vitamins, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

At the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. Its long protein chains break down and water works its way in when collagen is heated slowly and held there for hours (and hours).

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

What’s fun about an oven? There’s nothing fun about ovens. Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire. And that’s where I’m coming from more on the traditional side of it.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring. Now THIS is some cool chemistry! Or hot chemistry.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#Easy #Bulgogi #Korean #beef #BBQ #막불고기

This is a simple, quick, and delicious version of Korean bulgogi BBQ (Mak-bulgogi 막불고기). Full recipe: https://www.maangchi.com/recipe/easy-bulgogi

Help others by translating this video’s English caption into your own language:
http://www.youtube.com/timedtext_video?v=srHw4xQj1I0&ref=share

My new cookbook, Maangchi’s Big Book of Korean Cooking:
http://www.maangchi.com/big

My first cookbook, Real Korean Cooking:
http://www.maangchi.com/real

My monthly letter:
http://www.maangchi.com/letter

Instagram:
https://www.instagram.com/maangchi

Facebook:
https://www.facebook.com/maangchi

Twitter:
https://twitter.com/maangchi

This is a simple, quick, and delicious version of Korean bulgogi BBQ (Mak-bulgogi 막불고기). Full recipe: https://www.maangchi.com/recipe/easy-bulgogi

Help others by translating this video’s English caption into your own language:
http://www.youtube.com/timedtext_video?v=srHw4xQj1I0&ref=share

My new cookbook, Maangchi’s Big Book of Korean Cooking:
http://www.maangchi.com/big

My first cookbook, Real Korean Cooking:
http://www.maangchi.com/real

My monthly letter:
http://www.maangchi.com/letter

Instagram:
https://www.instagram.com/maangchi

Facebook:
https://www.facebook.com/maangchi

Twitter:
https://twitter.com/maangchi

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