One of my daughters-in-law taught me how to make this delicious a Korean Favorite Dish.

Kyeng-Hee is from a small town outside of Seoul.  Her mother owns a little restaurant and taught her how to cook.  She tells me that Bulgogi is like meatloaf here in the states….that everyone has a favorite recipe, and no two are alike.

This has become one of our  absolute favorite dishes.  I’m often asked to make it, when family comes to visit. This week one of my grandson’s is here.  He will be celebrating his 18th birthday on Thursday.  Oh where has the time gone.  It seems like only yesterday, when he was born.  I’ve told you all about the man-child.  If you don’t remember or you missed it,  go can read THIS POST!

LOL, you’ll feel my pain;-)

Anyhoo…he wanted me to make Bulgogi while he is here, so I obliged.

In Korean, Bulgogi translates to Fire Meat.  It can be made with Beef or Pork.

Ingredients:

Thinly sliced beef (I used top round – it was on sale)

Sliced green bell peppers

Sliced onions

Matchstick sliced carrots

Sprite

Soy Sauce

Sesame Oil

Sesame Seeds

Garlic powder

Pepper

Sugar

I usually place the meat in the freezer for a couple of hours.  This makes slicing it much easier. Slice across the grain.

Bulgogi

Then I sliced the onions and green bell peppers. I used 4 peppers and 2 big onions.

bulgogi vegetables

My daughter-in-law is amazing when it comes to slicing and dicing. She can slice a mound of carrots into “match sticks” in the blink of an eye.  I’m not as gifted…so I bought a bag of per-sliced carrots. I then placed the meat and veggies into zip top bags.  Usually they all go in together, along with the meat, but I have picky pants eaters at the table.  My husband doesn’t like onions or bell peppers and the grandson doesn’t like carrots. Oh, the things I do for the men in my family!

Now, I mix up the marinade.  I cannot tell you the amounts of each ingredient. I mix it up by smell and taste.  Let’s say that I used about 3/4 of a 2 liter bottle of Sprite, maybe a cup and a half of soy sauce and roughly 1/2 cup sesame oil.  As far as the spices go –  about 2 tsp. garlic powder, a tsp. of white pepper (because I’m allergic to black pepper), and around a 1/2 cup of sugar.  I poured the marinade into the bags with the meat and veggies and then placed the bags into a big plastic bowl.

Bulgogi packaged vegetables

At this point everything was supposed to go into the fridge, but I had forgotten that we had shopped at SAMs Club that day, and there was NO ROOM WHATSOEVER in the fridge.

Fridge

(Note to self – do not prepare food at 3:00 AM, as you do not think very clearly in the wee hours of the morning!)

Never fear – I snooped around in the garage until I found a cooler.

Cooler

About an hour before dinner time, I started the rice in my rice cooker (love my rice cooker!) and placed the contents of the 3 bags into three different pots/pan.

bulgogi
Bulgogi – cooking on the stove.
Bulgogi
Bulgogi – Korean “Fire Meat”

There is no “stir frying”.  Just simmering until the meat in a large skillet, until it is cooked through, and the veggies are tender. Usually I add sesame seeds to concoction while it’s cooking, but dang, I didn’t have any {sigh}.

Dinner is Served!

I could kick myself for not making Mandu (Korean Pot Stickers), but there’s always another day… and another post.

  Have you ever had Bulgogi?  How about meatloaf?  Feel free to leave a comment with your favorite meatloaf recipe.

 

 

Bulgogi – A Korean Favorite Dish

You May Also Like

One thought on “Bulgogi – A Korean Favorite Dish

  1. Yummy!! I love bulgogi (: have you tried kalbi? Its not as sweet but equally delicious!! (: mandoo brings back family memoriesof when my mom would make dozens and dozens of them for family!! She’d have us sit and help her fold and pleat them (:

Leave a Reply

Your email address will not be published. Required fields are marked *