Bulgogi
I never thought about trying to make bulgogi until this year. It was always something my mom made for us at home, or sometimes she'd pack me small portions of it in zip lock bags to unload into my dorm freezer.
but I guess slowly, now that we don't live near each other, I am picking up on things i'm missing. I never understood the 'right way' to marinate. how do you know if it's not too salty? you can't taste the marinade when the meat is raw. But I think I got it down this time. you can find the right cut of meat at trader joes (shaved beef) or asian supermarkets (I used shabu shabu beef). this is a simplified recipe (not by choice, I was moving so I had to work with what's left of my pantry!)
Ingredients
4 Tbsp soysauce
1 Tbsp honey
1 Tbsp sesame oil
black pepper
3/4 onion, sliced
2 cup shaved beef
mix all the sauce ingredients and taste it. make sure it's not too sweet, since the onions will give a natural sweetness to it.
add the onions and beef, and mix well so everything is coated.
leave it in the frige overnight in an airtight container.
cook your portion on medium-high heat, stirring well. once the beef is cooked, taste some of it and add soysauce to taste.
you can keep portioned amounts in the freezer, and cook as needed.
Here is a step by step tutorial :)
chop up your onion like this
mix in soysauce (4 Tbsp), pepper, honey (1 Tbsp), sesame oil (1 Tbsp)
mix well, and taste. as long as itโs not too sweet, youโre good. (the onions will add extra natural sweetness)
add about 2 cups of shaved beef (or shabu shabu beef)
Add 1 Tbsp minced garlic and massage everything until evenly mixed and coated.
leave it in the frige overnight in an airtight container.
cook your portion on medium-high heat, stirring well. once the beef is cooked, taste some of it and add soysauce to taste.
you can keep portioned amounts in the freezer, and cook as needed.
serve over rice :)
enjoy.
