Bulgogi

This is a versatile and easy Korean dish, and one that just about everyone loves. I’ve used a variety of recipes over the last four years. But the one I’m currently using I’ve adapted from Quick and Easy Korean Cooking by Cecilia Hae-Jin Lee and two other recipes.

Most of the recipes are very similar with the meat marinated in a mixture of soy sauce, sesame oil, sugar, and garlic.

Bulgogi means “fire meat” in Korean, and actually refers to the cooking method, which is traditionally on a grill over an open fire. So while beef is the most well-known bulgogi, the term can also be applied to chicken (dak bulgogi) or pork (dwaeji bulgogi). It is often served with lettuce leafs, which are used to wrap the bulgogi, ssamjang (a spicy paste), rice, and some of the banchan (side dishes) in. Then it’s eaten like a lettuce roll.

Here’s the recipe that I use:

Marinade
1 Tbs. sugar
2 Tbs. soy sauce
4 tsp. minced garlic
2 tsp. sesame oil

Other ingredients
1.5 pounds beef/chicken breasts/pork, thinly sliced
Dash of ground black pepper
1-2 green onions, cut into 1-inch pieces**
1/2 tsp. sesame seeds, toasted
**You can also add carrots or onions.

Marinate meat for at least half an hour but it can be overnight. Cooking style is based on your preference. Of course, the traditional way is to grill it. But you cook it in a skillet, under the broiler, or even in the crock pot. In the skillet cook over medium-high heat. In the crock pot, make an extra batch of marinade to pour over the meat. Then cook for 6-8 hours on low.

In the skillet or broiler, once meat is cooked through, add the black pepper and green onions and cook for another minute. Garnish with sesame seeds.

If you want to see the original slow cooker version of the recipe, you’ll find it here: http://whatscooking.jdpages.com/denises_famous_bulgogi_crockpot.html. Also on this page is the recipe adjusted for “party amounts,” in other words serving a large group of people.

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