Wednesday, February 10, 2010

Last Day to Win Love Bandit and Sharing a Recipe We Love!!

It's February 10th - which means midnight is the cut off to leave a  comment on the Ribbon Rainbows thread to be included in the drawing for a collection of BoBunny's Love Bandit!  Be sure to leave a comment here.
If you are hopping over from the BoBunny blog today welcome! I want to share with you a recipe for Korean Bulgogi, which my family learned to make as a part of our culture education when we were in the process of adopting Abby.  The recipe has few ingredients, and is pretty quick to pull together. I cut and pasted the recipe from on-line, and left the intro paragraph since it is good info and right on.

BULGOGI (Korean BBQ)  Serves 4
One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.

Prep Time: 35 minutes
Cook Time: 30 minutes

Marinade Ingredients:3 Tbsp chopped garlic (about 2-3 cloves)
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp honey
2 Tbsp fresh squeezed juice from an Asian pear
    (it's great even without this!)
1 Tbsp Japanese rice wine (mirin)*
1 Tbsp sesame oil
3 green onions, finely chopped (including white part)
    (our family has used chives)
1 tsp pepper
Marinade Preparation:
1.Mix marinade together until sugar and honey are dissolved/distributed.

2.Can be stored in refrigerator or freezer for use on beef, pork, and chicken.
*If you don't have access to the rice wine, a splash of dry white wine will also work here.

Meat Preparation:
•Bulgogi marinade for 1 lb of meat (approx 1 cup)
•1 pound sliced beef *

1.Prepare Bulgogi marinade according to directions.
2.If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).
3.If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
4.Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.
5.Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
6.Grill, broil, or stir fry the beef until well-done and carmelized on the outside.
7.Serve with rice, lettuce leaves, and side dishes.

*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best.
If you try Bulgogi for the first time I would be interested to hear how you like it! Thanks for coming by. I had planned on sharing a new BoBunny layout today, but I am sure you will agree this post is long enough with the recipe. (LOL)

Happy cooking!
Rita S.

1 comment:

T said...

oh wow, that sounds delicious!