Korean Bulgogi

Minnie demonstrated four dishes in the Gilmore Park Church community kitchen. She made Korean Bulgogi, Radish Salad, Green Salad and Korean Rice.

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The Korean Bulgogi is very easy to make and it goes well with rice. Minnie did not have the exact measurement of her ingredients. She goes by taste along the way.

Ingredients

  • Marbled beef, thinly sliced
  • Shiitake mushrooms, reconstituted and sliced
  • Wood-ear mushrooms, reconstituted and sliced
  • Onion, sliced
  • Green onions, cut into 1 inch length
  • Carrot, sliced into match stick size

Marinates

  • Soy sauce
  • Sesame oil
  • Sugar
  • Ginger powder
  • Black pepper
  • Chopped garlic

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Instructions

Soak the beef in water to get rid of its blood before slicing.

Bulgogi009_edited-1Put the marinating ingredients in a big bowl.
Bulgogi014_edited-1Add in the beef, green onions, onions and carrots.Mix well and set aside to marinate for at least 10 minutes.
Bulgogi024_edited-1Pan fry the marinated beef in medium heat.

When the beef is almost done, add in the mushrooms and cook until mushrooms are done.

Bulgogi026_edited-1Sprinkle some toasted sesame seeds as garnishing.

Serve with steamed rice.

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  1. Bulgogi is one of my favorite dishes. I usually make it using my cast iron pan, since you want the cooking surface to get really hot.

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