Since their invention in ancient China more than 3,000 years ago, chopsticks have been widely used in Asian countries. In South Korea, “jeotgarak” means chopsticks.
When you are in a rush, Bulgogi Chicken is a great way to put your stored bulgogi sauce to good use. It takes about 5 minutes to prepare and about 40 minutes in the oven. A great advantage with this dish is you can put the chicken legs on a barbecue and create a really unique and delicious barbecue flavor that will impress!
Located across from the Traffic Broadcasting Network Busan around Pukyong National University, The Mat has served various Korean-style hanu dishes for five years since its open.
Korean food looks great, it smells great and it tastes delicious. It is one of the central pillars to the Korean wave which is the spread of the Korean culture around the world and makes living in Korea, right here at the source, a joy for taste connoisseurs.
Korean dishes are notoriously tricky to pair up with wines. Due to aggressive scents and a medley of intense flavors present in typical Korean meal, pairing them with wine is not as straightforward as it does with Western dishes.
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.
Ingredients
1 cup long grain rice
2 cups water
2 large eggs
Cooking spray
1 1/3 cup frozen peas
1 lb shrimp
2 tbsp. sesame oil
1 small onion
1 medium zucchini (sliced)
1/4 cup low sodium soy sauce
