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Cooking bulgogi on Korean fryer
(Fryer can be found in Asian markets)
If you've ever been to Korea or Koreatown, you've probably tasted bulgogi. If you
have Korean acquaintances, you've probably heard of it. Kimchi and bulgogi
are two of the most famous Korean foods. Kimchi, is typically difficult
for Westerners to get accustomed to as it is spicy and has a strong odor.
Bulgogi, on the other hand, is a food that when you first try it, you will enjoy
it. This is because bulgogi is sweet, tender and juicy beef that has been
marinated in soy sauce, which makes it a deliciously enjoyable eating
experience for everyone.
Here are some tips and a recipe for making delicious bulgogi at home,
particularly the Americans.
Getting Started:
1. Choosing Meat:
It's better to buy steak, but since this can be costly, any cut of meat is
okay. A pound of beef will serve about 4 people.
2. Other Ingredients Needed:
Soy sauce (about 1/4 c): Although you can find soy sauce in an American
grocery store, it's highly recommended to buy Japanese or Korean-style soy
sauce at an Asian market near you.
Sesame oil (about 2 to 3 T)
Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit.
(We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to
the meat.
Sugar
Black pepper (3 dashes)
Onions (1)
Garlic (2 -3 cloves/pieces)
Green onions (about 5 - both
white and green parts)
Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended
Vinegar (about 1 T): This is optional
and again, Asian vinegar is recommended.
3. Equipment needed:
Large mixing bowl (1)
Small bowls
Tongs or long chopsticks
Frying pan
Food Processor (blender)
Plates
Plastic gloves (for handling meat)
Garlic press (optional)
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Directions:
It is very important to freeze the meat first, this aids you in cutting
the meat into thin slices. After freezing for about an hour, it should be
firmer than raw but softer than when frozen solid, but workable.
Cut the meat into thin slices, as thin as possible - but watch your
fingers!
Put the slices into the large mixing bowl and sprinkle sugar over it and mix
with hands or chopsticks. Let it sit for about 20 minutes.
Meanwhile, prepare the marinade.
Place onion (1) and kiwi (1) into food processor or blender until
liquid and pour into small bowl.
Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes),
sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar).
After mixing, taste it. You want to have a slightly salty, sweet
taste. If it's too salty, add a bit more sugar.
Chop garlic into small pieces (or use garlic press), cut green onion into 2
to 3 inch pieces and put into sugar/meat mixture.
Pour both sauces into the garlic/onion meat mixture and mix well , using
hands or chopsticks. It is important to mix thoroughly so the marinade is
evenly distributed throughout the meat. Refrigerate for at least two hours
or overnight.
Marinated Bulgogi (uncooked)
Cook in frying pan until the meat is cooked thoroughly and serve with sticky
rice. Korean people eat this dish with red leaf or romaine lettuce filled with rice
and meat. Other items to eat with bulgogi (Korean beef stir-fry) are Korean
spicy pepper paste (gochujang 고추장), Korean bean paste
(ssamgjang
쌈장), sesame oil
(chamgireum 참기름) mixed with salt, sliced garlic
and raw green onions. These are optional and are usually placed in the
lettuce leaf along with the rice and beef.
We hope you enjoy it! If you have problems with this recipe
please let us know.
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