Bulgogi
Jan 1st, 2006 by Andrea | Print This Post
I fell in love with bulgogi when I lived in Saipan, and I could get it at every Korean restaurant on the island, but I wanted to learn to make it myself. So I approached the mother of one of my Korean students and asked for her bulgogi recipe, but instead of sending the recipe she sent me about five pounds of marinated bulgogi meat! So my request must not have translated well, or she felt that a gift of bulgogi was more significant than just the recipe. After a few more requests, I finally managed to get the recipe, but Mrs. Kim continued sending me her marinated meat just about every month for the rest of the school year.
Equipment
sharp knife
gallon plastic bag for marinading
wok or grill for cooking
Ingredients
1-1/2 lb flank steak
4-5 tablespoons soy sauce
3 teaspoons sugar
5 tablespoons green onion, chopped
1 tablespoon garlic, chopped
1-2 tablespoons sesame oil
1/2 teaspoon black pepper
1 tablespoon sesame seeds
Preparation
1. Slice beef horizontally into thin strips about 3-4 inches long for cooking on the stove, or about 6 inches long if you plan to grill it. Mix with sugar and allow to rest for 30 minutes.
2. Mix soy sauce, onion, garlic and black pepper. Combine with beef and allow to rest another 30 minutes.
3. Pour sesame oil on top of beef mixture and toss in sesame seeds. Allow to marinade in refrigerator overnight.
Cook - Stove method
1. Pour 2 T vegetable oil into large fry pan or wok. Heat to high temperature.
2. Add 5-6 pieces of beef and stir-fry until done, about 4 minutes. Continue until all beef is cooked.
Cook - Grill method
Place strips of meat over medium-hot coals. Cook 2-3 minutes on each side.
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Source: Min Jee Kim’s mom, Saipan
