Korean Bulgogi

Bul-what-e?  I know many people haven't heard of this dish, but, many of you have eaten it probably without even knowing what it was called. 

Wikipedia describes it like this:
"Bulgogi is made from thin slices of sirloin or other prime cuts of beef.^[5] Before cooking the meat is marinated to enhance its flavour and tenderness, with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe.^[1][6]
Bulgogi is traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or fried with the meat.^[1] This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole."

When I was married in 1988, and loving to try new things, I received one of those recipe card subscriptions in the mail.  You know the kind.  Get one pack free to entice you and then for the small, small price of $9.99/month, you received multiple packs and they were placed in this clear plastic box where all of them could be properly organized!

This was a very exciting thing for a newlywed.  Think of all of the dishes I could prepare.  How exciting!
Well, one of the first was Korean Bulgogi. I can remember the look on my husband's face at the time of sheer happiness.  The sweet, the spicy, all combined into that grilled flavor of having just come off the grill pan.

Two nights ago, my son and I were solo.  His sister was working, and it was a Bulgogi kind of evening.  Flank steak was on sale at the market;  who can give up a good bargain?  He is such a meat phase right now, I knew I had to deliver something to feed his blood.  (insert laughter)  Ah, the appetite of a 14 year old.  "Mom, I also think you need to start buying two gallons of milk at a time, the way I'm drinking it."  Duly noted. 

Do you remember getting things in the mail that enticed you to collect? Store? Subscribe to? What were they and what did you make/cook from them?  Or did they find their way into the trash so fast.  Thankfully, I don't fall for that kind of "stuff" anymore, but I'm happy it started my newlywed desire to cook for another.


I no longer have that little plastic box, but I can still see it in my head.  We sat down at the table, said grace, and dug into deliciousness.  Instead of cellophane noodles, we had sweet potatoes and some peas.  Ethan loves peas. 

I hope you have a "Bulgogi" kind of evening ahead of you soon. 

 As always...
Enjoy,
Kathy

Korean Bulgogi (my "tweaked" version)

Flank Steak ~ 1.5 lbs (you could use chicken, or pork, or another cut of grill able meat)

5 Tbs. soy sauce
3 Tbs. brown sugar (some prefer to use white)
2 cloves of garlic, minced
2 Tbs. sesame oil
1/2 Tbs of chili oil (depending on how much heat you like.  Could use red pepper flakes)
1 Tbs. rice wine vinegar
Salt and pepper (I find it still needs some salt)

Marinate meat in all ingredients listed for two hours.  (Overnight is best)
Grill until medium rare and let rest for 5 minutes before slicing. (5-6 minutes/side)  Slice against the grain.

Green onion, shredded carrot, sauteed mushrooms, onions can be added for garnish and for texture.
Can be served over cellophane noodles or rice, or by itself with other accompaniments.

Have fun with it.  Experiment with the flavors.  More acid?  Add more vinegar.  Sweeter?  Add more sugar.