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Localization Recipes
Americans favor beef and prefer to grill it rather than steam it. Since they do not usually eat beef with sweet flavors, the sweet taste was reduced, while concentrating on the deep flavor of soy sauce. Red bell peppers, asparagus and portabella mushrooms were included to enhance the color of the dish.
Neobiani uses the same sauce as Bulgogi, but the meat is thicker and its cooking methods are relatively simple because it does not require cooking vegetables together. The beef is cut into thick portions, and in order to tenderize the meat and give the same texture as steak, small knife cuts are made all around the meat, and after marinating in a sauce that is made less sweet, it is grilled over an open fire or in a pan.
Taking into consideration the taste of Americans, kimchi and seafood was used to make the pajeon, and cheese was added to give a soft and nutty flavor. The kimchi should not be too fermented for a fresh taste. Cheese toppings are optional as well.
Instead of bellflower and fernbrake, which are not familiar to Westerners, broccoli and portabella mushrooms were used, while also using cauliflower, cucumbers, carrots, and squash, which are relatively easy to obtain in the US.
This is a spicy pan-fried dish using bite-sized pieces of chicken, sweet potatoes, cabbage, mushrooms, onions and other vegetables. The spiciness can be adjusted by using the sauce.
