Whether it takes place outdoors or on the table of a restaurant, the Korean barbecue is a real institution around which social customs of conviviality and food sharing develop, but also small trials of culinary skills by the guests, who, all gathered around a grill, take care of the cooking of meat individually, according to their tastes. A sort of magical ritual that awakens the primordial instinct of providing food in the first person.
Among the most common recipes of the BBQ, Bulgogi is easy to make even on home fires and is distinguished by the marinating of beef previously cut into thin slices.
This process makes the meat extremely tender despite the cooking and gives it a unique taste between sweet, savoury and sour. It is not a true Bulgogi without the use of Nashi pear, an ancient fruit scented with slightly alcoholic hues that caramelize in contact with heat and combine well with red meat juices.
From a nutritional point of view, Bulgogi enjoys an excellent reputation: grilled or burned beef steak in a pan does not require the use of additional fat and is a source par excellence of noble proteins, vitamins PP and B12, while the ginger present in marination speeds up the digestion process as well as fighting cholesterol and stimulating metabolism.
With few ingredients and minimal effort you get a delicious, healthy and balanced dish: just combine the rabbits with rice with sesame seeds and some salted vegetables. Enjoy!
