Join us to make bulgogi, marinated beef cooked over high heat (literally translates as "fire meat"). Chef will walk you through the process in this fun free 30 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 ½ tablespoons white sugar
• ¼ cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• ½ teaspoon ground black pepper
• Steamed rice – optional garnish
• Cilantro, carrots, sesame seeds, scallion, mushrooms – optional garnish
• Cutting board with damp towel
• Tongs or heat proof spatula
• Microplane, optional
• Bowl for marinating
Place thin sliced beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef, cover and refrigerate for at least 20 minutes or overnight. Turn skillet or grill pan to medium heat. Remove beef from marinade and cook in batches so meat isn’t steaming in pan. Cook for 5 – 6 min per side. Serve over steamed rice and veggies, in a taco or lettuce wrap.
Chef Notes: please have all ingredients in front of you before the start of class. Beef can be partially frozen before slicing to achieve thinner cuts, about 15-20 minutes.
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Beef Bulgogi can be booked here.
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