Korean Bulgogi

[mraa]

I grew up in a town next to a big military base, and lots of soldiers came back with Korean wives, and they brought their Korean families, so this is one of the big ethnicities to the melting pot that was the town. Anyway, this is one of the staple foods served in an oriental restaurant in town.

Bulgogi

2 lbs beef, any cut, sliced paper thin (can sub pork or chicken)
2 c sugar

Mix beef and sugar in sealable bag and let marinate in fridge for 2 hrs up to over night.

Then, slice thinly one small onion and one small bell pepper, season w/salt and pepper, and saute in oil (about 2 tbs). Once translucent, add in the meat, and cook till well done. Serve over steamed rice.

This is a great wok dish, but works well in large skillet, too.

Enjoy!

[elcameron]

I LOVE bulgogi.. It is magnificent. but I think it MUST have a boatload of garlic. And a bit of soy.
I haven't thought about it in some time, thanks for the reminder.

[candelbc]

Bulgogi is quite possibly one of my favorite Korean meals. I worked as a Korean chef for 5 years or so and always enjoyed making Bulgogi. Our recipe is similiar except for adding Soy, Toasted Sesame Oil, and a little MSG. We then marinated it for several hours and then pan fried it. Once the meat was cooked, we then took it over the fire grill for some flame kissing goodness.

Honestly, this is hard to beat!

-Brad

[Dove]

and toasted sesame seeds and if you want more broth add beef broth also green onions.

[Candocook]

Originally Posted by candelbc

Bulgogi is quite possibly one of my favorite Korean meals. I worked as a Korean chef for 5 years or so and always enjoyed making Bulgogi. Our recipe is similiar except for adding Soy, Toasted Sesame Oil, and a little MSG. We then marinated it for several hours and then pan fried it. Once the meat was cooked, we then took it over the fire grill for some flame kissing goodness.

Honestly, this is hard to beat!

-Brad

And that much sugar too? How about the thickness of the meat slices?

[candelbc]

I like to have my steak cut very thin.. Just a matter of preference I suppose..

You can buy Bulgogi "Sauce" or marinade at almost any Asian food store.. Otherwise, here's what I do..

3 Tblsp - Soy Sauce
1 Tblsp - Toasted Sesame Seed Oil
1 Clove of Garlic Minced
1 Tsp - White Sugar
1/2 Tsp - Salt
1/2 Tsp - Ground Black Pepper
1/4 Tsp - Monosodium Glutimate (MSG) - Hold back your comments
1 pound of Top Sirloin Steak

Mix all of the ingredients together (I mix it all up in a large Zip-Loc bag) and marinade for an hour or two..

I pan fry the entire bag (Liquids and all) until the steak is all cooked. Once that is complete, I move the contents of the pan to my grill or grill pan. I personally like the flame kissed goodness, so I look for a little black or char.

I will sometimes add some chopped onion and/or julianned carrots to the pan that I had cooked the meat in to cook them to taste.

I love to serve this with fresh un-cooked Pineapple and rice..

Some authentic versions of the same dish will also include a Pear juice to sweeten it a little more. It's all a matter of taste..

-Brad

[Claire]

Oh, dear. Would someone bring me some bulgogi or better yet, kal bi? Oh, gee,how about a little chap chae? I miss Korean food terribly these days. If we need Korean, I have to make it, and it is never as good as it was in the old days.

One thing I learned the hard way is that the sugar can actually eat the meat (much like yogurt does in middle eastern cuisines).

I made chop chae last week, but it simply isn't as good when I do it, especially this time of year when grilling the meat isn't a practical option.

P.S., I do make a great kimchee!

[auntdot]

But IMHO the dish must be served with a fried egg on top.

Served with kimchee, there is nothing better.

[Lynan]

Try bulgogi with venison back steak strips and sesame seeds/soy etc. Divine.

[mraa]

Hey, Claire, do you like Yaki Man Du(sp)? I like them better than eggrolls. And I haven't had any Chop Chae in a long while, but my mom has a friend (Korean) who makes it, and she doesn't share with me ... =(