Cracking the Chinese Code – Part 1

I’ve always wondered how Chinese and Korean restaurants manage to get the meat so very tender – no matter how hard I try, my results never even come close. I’ve had two attempts fairly recently to make Bulgogi, and while they were very tasty, the meat was still a little on the tough side. So, I’ve decided that 2016 is going to be the year that I crack this mystery. And it looks like I’m not the only one who’s wondered this!