Feb 09 2009

How to Make Bulgogi: Korean Cuisine : How to Slice Meat for Bulgogi: Korean Recipes

8 responses so far

8 Responses to “How to Make Bulgogi: Korean Cuisine : How to Slice Meat for Bulgogi: Korean Recipes”

1. # nosuitson 09 Feb 2009 at 8:46 pm

   the knife isn’t …
   the knife isn’t dull. anyone who has ever cooked with a normal knife (as in not a XXX dollar super sharp one) and simply thawed the meat (as in not frozen or partially frozen) will meet a little resistance when cutting through meat that thick. Why all the hostility anyway? She’s just cutting meat.

2. # graff4life2k8on 09 Feb 2009 at 8:46 pm

   holy man get a …
   holy man get a new knife learn to cook because all of the cookin vids on expert village are all in wrong!

3. # 4M4GOon 09 Feb 2009 at 8:46 pm

   This blunt …
   This blunt knife is making me burst in tears. How can someone want to handle such a ty blade? Awful…

4. # jollyaznfatguyon 09 Feb 2009 at 8:46 pm

   That meat is too …
   That meat is too think for bulgogi. The meat has to be really thin or it wont taste as good. =D

5. # aznshrimp90on 09 Feb 2009 at 8:46 pm

   what kind of meat?
   what kind of meat?

6. # 2elite4uon 09 Feb 2009 at 8:46 pm

   u shud cut thinner …
   u shud cut thinner when the meat is frozen…

7. # dragonoppon 09 Feb 2009 at 8:46 pm

   …
   HAHAHAHAHHAHAHAHAHAAHa you are ffunny

8. # wonderphilipon 09 Feb 2009 at 8:46 pm

   thank you! very …
   thank you! very useful, u should make more! let the world in on your cullinary magic!

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