Am Samstag, 23. Juni 2018 21:02:12 UTC+2 schrieb dsi1:
> On Saturday, June 23, 2018 at 8:18:43 AM UTC-10, sanne wrote:
> >
> > https://www.maangchi.com/recipe/bulgogi - you may use that marinade on an
> > uncut steak, too.
> > I have a wonderful marinade that even tenderizes skirt steak so you may
> > eat it just having seen the grill (literally - the gas-grill of our host
> > went out just when the steak we brought was lukewarm, still, everyone
> > enjoyed it; it was fork-tender) - but it involves kimchi.
> > It's from "The Kimchi Cookbook"; unfortunately, that specific recipe
> > isn't on https://milkimchi.com/blogs/recipes - but I may spend the
> > time typing if you're interested.

> Koreans will sometimes add Korean pears

Most times.

> or kiwi fruit to their marinades.

That's new to me - Korean-wise.

> My understanding is that these fruits have enzymes that break down meat.

Yes.

> My guess is that the meat available in the past wasn't very good

Tough, yes. Not good? No.

> so they did this to improve it. It's probably the reason that in the
> past the meat was cut very thinly, to the point of shredding.

And still do.

> These days, they don't really need to do either and mostly these things
> are done because of tradition.

Agreed. Korean beef is excellent. And worth the price.

> In other countries, pineapple and green papaya have been used as meat
> tenderizers.

I've tried fresh pineapple on tough meet once decades ago - not worth it.
Tastes iffy.

Bye, Sanne.