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プルコギ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

牛肩ロース切り落とし : 250g
（A）玉ねぎ : 70g
（B）玉ねぎ : 70g
にんじん : 50g
にんにく : 1片
牛脂 : 1個
生姜 : 5g
小ねぎ : 1/2袋
すりごま : 大さじ1と1/3
(C) Soy sauce : 1 and 1/2 tablespoons
(C) Sake : 1 and 1/2 tablespoons
(C) Sugar : 1 and 1/2 tablespoons
(C) Additive-free miso : 1/2 tbsp
(C) Sesame oil : 1 tablespoon
(C) Ajinomoto : 5 swings
(C) Chili pepper : 2/3 teaspoon
糸唐辛子（お好み） : 適量

Time required

30minutes

Procedure

1) Tear off the beef 02:49
Cut the beef into bite-sized pieces and put them in a bowl.
2) Cut the onions 03:10
Grate the onions from (A) and add to the bowl.
Slice the onion from (B) into 1 cm wide slices and add to the bowl.
3) Cut carrots and small onions 04:04
Cut the carrots into julienne and add to the bowl.
Cut small onions into 3-4 cm widths.
4) にんにくをすりおろす 04:50
にんにくの皮を剥いてすりおろし、ボウルに加える。
5) 調味料を加える 05:32
Add (C) to the bowl and knead.
6) Fry in a frying pan 07:31
Heat a frying pan to melt the beef tallow.
Add 5 and fry over high heat to remove water.
7) 仕上げる 09:03
水分が少なくなったら中火にし、すりごまを加える。
おろした生姜、ねぎを加えて炒め合わせたら完成。
皿に盛り、お好みで糸唐辛子をのせる。

Point

・ Beef tastes better when it has a lot of fat.
・ Salad oil can be used as a substitute for beef tallow.
・ It is recommended to add Tabasco when eating.
・ It is also recommended to add grated apples and pears.
・ Add small onions and ginger at the end to leave the aroma.