I was first introduce to Bulgogi by the Korean lady who ran the cafe across the street from the McNair. As an engineering student, when I had classes I had classes all day, with barely enough time for lunch, much less a walk to the other side of campus for a snack. So two choices were given, starve, or cross the street. The cafe became a safe haven for engineers and late night library studiers alike. The menu was extensive in fast, recognizable foods such as burgers, hot dogs, fish, chicken tenders, fries, and she'd have daily specials which we took advantage of. But the most inspiring dishes were her Korean foods.
Forgive me now, but I didn't try them all. I only ventured as far as the Bulgogi. I was advised by a friend that the bulgogi and the kimchi were the best. To this day, I still hate kimchi. Something about the spicy pickled cabbage just doesn't do it for me. I have learned that there are hundreds of kimchi recipes, sweet, spicy, salty, non-cabbage, fruit. Kimchi is more like "soul food" because every house hold has their own recipe and their on favorites to serve. But this isn't about kimchi.
My first impression of bulgogi was, WOW! Beef bulgogi is a marinated beef dish served with kimchi and rice. Some places give you lettuce leaves to make parcels, or wraps, but if you know the cook, you might get some highly coveted Sesame Leaves! Sesame leaves are very flavorful palm-sized leaves that are soaked and softened. You eat them whole, much like lettuce leaves with asian food. I haven't tacked down where Sesame leaves originated, but like most things in asian cuisine, it may be used universally. But I wouldn't suggest sesame leaves with your friend chicken wings!
This video is just the initial marinade for the beef. I feel the recipe is simple, like most asian food. But the ingredient list is fairly extensive if you don't already have mirin, ginger, bean paste, sesame seeds or enochi mushrooms laying around for a rainy day. So I suggest finding a popular resturant, that serves Korean food, and try it first. Then, once you've determined if you like it, try to make it.
This is the cooking instruction. Basically, marinate for an hour, fry till cooked through, heat hot. Not too difficult. But since this isn't a recipe, here's one you can try.
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sugar
- 1 tablespoon Asian (toasted) sesame oil
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1/4 Asian pear, coarsely grated (about 1/4 cup)
- 1/2 medium onion, coarsely grated (about 1/2 cup)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1/2 teaspoon fresh ginger, peeled and finely grated
- 1 teaspoon sesame seeds, toasted , plus additional for garnish
- 1/4 teaspoon freshly ground black pepper
- 1 pound beef sirloin, trimmed of excess fat and thinly sliced
- 2 tablespoons vegetable oil
- 8 red leaf or bibb lettuce leaves, for serving
- 1 cup cooked white rice , for serving
- 1/2 cup kimchi, for serving
- 1 cup fresh enoki mushrooms, trimmed
- 4 teaspoons hot bean paste
In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.
In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.
Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.
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