A taste of Korea: Bulgogi
My bulgogi recipe is a very simple dish to make, it takes a small bit of preparation and then a quick fry. The best bit is you can keep the sauce for months, I tend to make it up in batches and then add a little to the meat I want to use. As you will see throughout this site the Bulgogi sauce is very versatile and used throughout Korean cooking.
Put all the ingredients into a blender, I whisk until the veg and fruit are very small. Then keep the sauce into jars.
The bubbles will set in a short time, this sauce can be kept in the fridge for several weeks, and used in my other recipes instead of soy sauce, alternatively you can marinate most meats and cook for a great tasting meal.
To make the beef dish I use about 350g of beef for 2-3 people. Thin sliced is best (2-3mm) I ask my butcher for sliced feather-blade, but cubed beef is good, and can be cut in to smaller pieces very easily.
I add a thin sliced carrot, half an onion sliced and 3 mushrooms, I pop this all in to bowl and add about 5 tablespoons of the sauce from the jars followed by a tea to a tablespoon of honey.
I mix this all together and put into a freezer bag then into the fridge to marinate overnight. (You don’t need to, but I feel it improves the fl avour. If you are short of time I recommend a minimum of 30 minutes to marinate.)
The next day put some oil in a pan, and empty the bag in to the hot pan, fry until well cooked and serve on a plate.
This Bulgogi recipe is best eaten with Rice, Salad and some side dishes. You can make lettuce wraps like the picture below, simply add rice and meat to a piece of lettuce, add some ssamjang if you have any. And Enjoy, you could make lettuce wraps with most Korean Main dishes.