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Old 07-03-2007, 11:01 AM   #1
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Darn good Bulgogi

So my buddy and I got together this weekend, drank too much beer
and cooked some tasty bulgogi. Cooked it on the grill, which added
great flavor!

CHUCKWAGON COOKIE’S BULGOGI

1 ˝-2 LB Beef, sliced very thinly
3 TBSP Sesame Oil
˝ Cup Soy Sauce
1 bunch Green Onions, chopped
2 TBSP Honey
1 TBSP Brown Sugar
2 TBSP Garlic, Chopped
1 Tsp Fresh Ginger, Minced
2 TBSP Sake
˝ tsp Black Pepper
˝ TBSP Red Pepper Flakes
1 TBSP Sesame Seeds

Mix all of the above, then add the beef, which has been sliced thinly
Across the grain.
Marinate for at least 30 minutes.
Stir fry or grill the flesh of the pasture grazer until done.
Eat.

We had it with some fried rice, using red cabbage leaves as our
"wrap". Forgot the dipping sauce, darn it!

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Old 07-03-2007, 11:25 AM   #2
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Ohhh red pepper flakes sound good in it. The recipe i use is a little different. I think i will try adding the flakes. I have also broiled the bulgogi in the oven and there is no question, grilling it is better i think.

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Old 07-03-2007, 11:32 AM   #3
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Avlynn, that amount of red pepper gave it a nice background heat.
My friend thought the heat built a bit too much, but I thought it
was just right.
If you are heat intolerant, add a bit less to the marinade, then let it
sit without the meat for half an hour or so. Taste and add more flakes
if you think it isn't spicy enough. :)
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Old 07-03-2007, 11:58 AM   #4
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I love Bulgoki no matter how it is prepared. Thanks for sharing your recipe.. It varys slightly from mine, enough that I will have to give it a try.. I am interesting in the effect of using Honey versus table sugar..

-Brad
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Old 07-03-2007, 12:23 PM   #5
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So confused

I am so on board with the spicy. I was thinking on lamb chops tonight but then i saw chicken pesto stuff, then i moved on to pork ribs and crock pots. Now my thoughts are of spicy beefy goodness.

There is so much meat and so little time .

Av
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Old 07-03-2007, 10:25 PM   #6
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Yumm yumm. I love bulgogi. You can cook at my house any time!
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Old 07-08-2007, 01:19 PM   #7
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Hey, bulgogi is good in egg rolls too!

I really liked the "ssam" wrap way of eating the bulgogi..
wrapped in red cabbage with some fried rice, etc.
BUT, it is hard to get decent leaves from a red cabbage, so I
tried it last night in egg rolls, with some red cabbage and fried
rice inside too.

Yummy.

(It's funny; my partner in kitchen crime Chef Boy Andre independently
made some "different" bulgogi too, the same night: Pork bulgogi, using Napa Cabbage
as the wrap! GMTA!)
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Old 07-15-2007, 01:06 PM   #8
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What do you eat with Bulgogi? I know you wrap it in lettuce leaves but what condiments do you put on it?
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Old 07-15-2007, 02:47 PM   #9
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I actually prefer to eat it with fresh pineapple. When I cooked at the Korean Restaurant we served it over fresh mushrooms and onions.

-Brad
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Old 07-15-2007, 06:43 PM   #10
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Hmm well i have been missing out. I just eat it over rice with a random vegi of the day. I have some catching up to do. Usually i marinade a whole steak 24 hours then grill and slice. Well that is the beef. I have a pork recipe that calls for slicing first then marinading then grilling it in a grill basket with onions.

Is it wrong to make both and have them on the same night . I need a bigger grill!

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