Recipe: Bulgogi (불고기)

I honestly try to stay away from red meat as much as possible for my health, but… bulgogi is definitely my weakness. It was one of the first Korean dishes I tried, but I still get excited when I go to a restaurant in Korea and HB orders bulgogi. It’s a sweet, delicious, and simple flavor that goes well on top of rice for a meal, in kimbap (will post about later), or in soups.

Bulgogi is probably the surest dish for a Westerner to try when starting out eating Korean food. My mother (a Southern woman who does not like to experiment with bold flavors) will ask me to make two dishes, and this is one of them. So if you want to make Korean food and don’t know where to start, here’s the recipe. The ingredients are not difficult to find even in America, so give it a try!

Ingredients:
Sauce (양념):

  • 2 Tbsp. soy Sauce
  • 1-2 Tbsp. sugar
  • 1/2 Tbsp. Sesame Oil
  • 1 clove of garlic minced
  • 1/4 tsp. pepper

Bulgogi

  • 1lb. of thinly sliced beef
  • 1/4 green onion julienned
  • 1 medium sized carrot
  • 1/2 of medium sized onion
  • 5-6 mushrooms  of your choice
  • 1-2 green onions cut into 1-in pieces

Directions:

  1. Mix the ingredients for the sauce together.
  2. Mix the onions, meat, and sauce together and let aside for about 30 minutes.
  3. After 30 minutes, add a tablespoon of oil to a medium heated pan. Cook carrots for 2 minutes, add green onions and cook for an additional 2 minutes. Remove.
  4. In the same pan, add mushrooms and cook for 2 minutes, then add the bulgogi and extra sauce (if any) to the pan. Fry until the meat is cooked through. Should about 5 minutes.

This is actually a versatile dish to make. If you don’t like any of the vegetables, you can omit them or substitute for something you like. Maybe it’s less traditional, but I think you should enjoy your food the way you like it. Enjoy with a bowl of rice or on even on top of rice (불고기 덮밥)!

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