Bulgogi

For my last cookbook dish I went simple and I went Asian, I had everything but the herbs on hand so this was also cheap to shop for! Three of my favorite things all in one dish, a girl couldn’t ask for more.

Marinade for 4-5 pounds of super thin sliced beef. The only difference between my recipe and hers is the pear so you can omit that if you want to be true to the book or you can include it for a delightful juiciness and moisture in the beef.

  • 3 cups packed light brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sparkling grape juice
  • 3 tablespoons sesame oil
  • 2 gloves garlic grated or minced
  • 1 teaspoon black pepper
  • 1 large pear peeled and grated

Let the meat hang out in the marinade for as long as possible, I wouldn’t go as long as over night but 6 to 8 hours at least. You could make this in the morning while having your coffee and stick it in the fridge while you go to work and pull it from the fridge about 30 minutes before you start cooking. Room temp meat cooks nicer than cold meat.

While the meat is relaxing we can make the suggested sides of a cucumber kimchi salad and steamed rice.

I cheated and used the rice cooker and used jasmine rice instead of regular white.

This cucumber stuff, I made it more like a slaw by cutting the cucumbers into matchsticks instead of the dice Jo uses and here is the official list

  • 2 English cucumbers peeled and diced
  • 2 green onions thinly sliced on the diagonal
  • 2 garlic cloves minced
  • 2 teaspoons sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • pinch of salt
  • 1-2 teaspoons of gochugaru which is Korean red pepper flakes

Stir everything but the cucumbers together to make a dressing type thing then toss the cucumbers in and stir to coat. Cover and refrigerate until it’s time to serve.

I neglected to go to the Asian market before I started cooking so I had to use gochugang which is Korean red pepper paste. The paste made my dressing a little thicker than it probably needed to be but it was still tasty. I also added a little bit of cilantro because I like the flavor.

Cooking the beef doesn’t take any time, the thinner the meat the less time. The meat I used was leftover from when I made pho. My market sells the super thin meat in giant quantities so there is always some left and I separate the slices with wax paper and freeze it. This cut of meat doesn’t just have to be for the Asian dishes, Philly cheese steaks, tacos and BBQ are all good uses. Heat whatever type of flat top, griddle or cast iron with just a little bit of grapeseed oil and cook the meat with a few tablespoons of the marinade for 3 to 5 minutes depending on how thin the slices are. After you have all the meat out of the marinade put that magical liquid saucepan and bring it up to a simmer for about to minutes so all the raw meat germs can be cooked away and the marinade can be used again to hold the cooked meat while you get the plates and things ready.

We like things saucy so I put the rice on the plate first and topped it with a little sauce before I put the meat on and added another little bit of sauce, if it gets too much sauce it will be difficult to eat with the chopsticks. I put the cucumber stuff on a little plate because I didn’t want the sauces to mix but if you don’t care then by all means save a dish or two and plate it all together. I sprinkled some sesame seeds over top for a little crunch and extra sesame flavor, I was lazy and did not toast them but you can if you want, in a dry pan over medium low heat for just a few minutes, when they start to smell take them off the heat, it is a fine line between toasted and burnt!

I hope you guys enjoy my take on Jo’s recipes and no she doesn’t sponsor me or even know I exist but buy her book!

Thanks ya’ll!! Happy cooking!

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