Bulgogi (Korean Beef BBQ 불고기) #koreanfood #dinner

Bulgogi has beginnings going back a huge number of years to the kingdom of Goguryeo (고구려 37 BC – 668 AD) which was as meat flame broiled on sticks. Later in the 1800's, with the presentation of metal meshes, Koreans began to marinate flimsy cuts of hamburger and afterward barbecue over these fields. These were called Neobiahni Gui 너비아니 구이 which really utilized thicker cuts of hamburger than what is utilized today.

My most delightful memory goes path back to the days when my dad took the entire family out to supper at his preferred café – Wooraeok 우래옥. You see the first proprietor of Wooraeok was a decent companion of my dad since the two of them fled North Korea during the Korean War during the '50s.

Wooraeok still exists today and has sister eateries in Washington DC and New York. Despite everything they cook the hamburger on this kind of skillet and my father used to include rice and split an egg to the juice that aggregated around the edge. What's more, OH MY… you will get a magnificent juk there.. I can in any case recall how great it tasted and I thought my father was a virtuoso!!

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Ingredients

• 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)

Marinade

• 3 Tbs soy sauce
• 2 Tbs light brown sugar [white sugar ok]
• 1 Tbs honey [ 2 t sugar is also ok ]
• 2 Tbs rice cooking wine or red wine [mirin works too]
• 1 Tbs sesame oil
• 2 Tbs minced garlic
• 1 tsp ground black pepper
• 2 tsp toasted sesame seeds
• 1 Tbs chopped green onion
• 2 Tbs pear, puree [ or 1 Tbs kiwi or 3 Tbs onion puree]

Instructions

1. Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
2. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
3.  Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides. 

For more detail : bit.ly/2nH4xgs

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