Its summer and I am currently living at my friend’s apartment. This means that I have a kitchen, nice pots, a big fridge, and lots of free time on my hands. I have been cooking for a while, but they were mostly uninteresting dishes that were meant to just keep me alive (also, a lot of instant food was made too). But now that I am running low on money (due to excessive shopping), I’ve resorted to being more serious about cooking. Anyway, this is a dish I made a few weeks ago – Bugolgi! The bugolgi I made was amazing – even better than some of the cheap Korean restaurants in Pittsburgh. =) Here’s the recipe I followed:
- 1 pound of sirloin beef
- soy sauce, honey, garlic, pear, onion
- sesame oil
- Make marinade sauce for 1 pound of beef by mixing following: ¼ cup soy sauce, 1/8 cup honey, 6 cloves minced garlic, 1 medium size onion (diced and crushed), 1 small size of Asian pear (crushed), ¼ cup of mirin (cooking wine)
- Prepare a large stainless bowl (I used a pot)
- Cut the beef into thin slices. I ended up with a sirloin steak cut, so I cut it into long thin pieces using a pair of scissors. You can also use tenderloin cut.
- Add 1 or 2 tbsp of sesame oil.
- Marinate the beef for 3 hours or more. (The longer you marinate it the better it tastes! Overnight is best)
- You can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.
- Usually bulgolgi is grilled with mushrooms, green onions, and carrots. Other ingredients can also be added, such as more onions, enoki mushrooms, broccoli and tofu. Feel free to add more vegetables as you like! The marinade is amazing and goes well with anything.
(The original recipe is here: http://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew)
The end result was amazing, although I spent 3 hours crushing onions and pears, and mincing garlic. I wouldn’t make it again unless I have a food processor next time. Its too much work without one. =( But anyway, here are the pics of it (and yes, I always cook with chopsticks because I’m cool like that =D).