Thursday, January 12, 2012

cooking: korean bulgolgi stew

i ate korean food once as a child
i didn't start eating it regularly until i met my husband
which is surprising... since he is the whitest person ever
{ i still love him... he makes cute babies! }
craig and i joke around how when we go to korean eateries other people are eating dainty bowls of tofu soup and we order the largest plates of meat on the menu
{ we are american... got to have our meat! }
so since beef bulgogi is our favorite korean beef recipe, i decided to give it a try!
in a large mixing bowl, mix half a cup of soy sauce with a quarter cup of sugar
add 10-12 cloves of garlic
cut and add 1 small onion and 1 asian pear
add half a cup of water
blend using an immersion blender or a food processor
(mine is too small so i had to use my hand held blender)
once all the chunks are smoothed out
add black pepper, sesame seeds and a tablespoon of honey
mix all the seasoning and add 2 pounds of sliced beef
let this marinate for 3 hours in the fridge
gather your vegetables
i am using enioke and portabella mushrooms, carrots, green and yellow onions and a green hot pepper
arrange the vegs in a deep pan that has a lid
make it look pretty!
add one can of beef broth and one can of water
pile your marindaed meat in the middle 
its like a koream volcano in a pot!
add the green pepper to the top of the meat and add your lid
turn the heat onto high
let cook for 10 minutes
after 10 minutes, stir the beef to make sure it all cooks
let cook on high again for another 10 minutes
when plating, make sure you dig all around to get ALL the vegs and garnish with some sesame seeds
serve over rice and enjoy!






2 comments:

  1. That looks delish! What kind of beef did you buy?

    ReplyDelete
    Replies
    1. at the korean market, there is already prepared sliced beef. if you get a tenderloin of beef you can cut it into thos slices against the grain of the meat! hope this was helpful!

      Delete

Note: Only a member of this blog may post a comment.