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Bulgogi (Grilled marinated Beef) Recip |
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Ingredients: |
2 lb beef (loin tip steak)*, thin sliced |
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3 green onions, sliced in a bias |
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4 button mushrooms, sliced |
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1/2 onion, thinly sliced |
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1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup water |
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2 tbsp sesame oil, 2 tsp pepper |
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1 tsp sesame seeds, 1-2 tbsp minced garlic |
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1 tbsp juice of ginger |
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1/2 onion, grind in a food processor |
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(*Or any parts for grilling) |
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 Have
sliced beef very thin.
Combine all ingredients in a big bowl.
Marinade beef and vegetables for at least 30 minutes.
1-2 hours is the best, after more than several hours it will
taste too salty.
Grill the beef.
Serve with rice. |
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Tips: Important tip is to use same amount
of soy sauce and sugar.
If you do this a day ahead, reduce soy sauce.
And don't forget to put it in a refrigerator.
Ask a butcher to slice the beef very thinly.
Traditionally, bul go ki made with very thin slice of beef.
But store bought beef, rather thick slice works as well.
Or there's a sliced beef just for bul go ki in a Korean grocery.
You can grill this on a table top, with a shallow pan.
Grill with medium high heat and have the juice of beef and
vegetables on rice. |
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j |
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Galbi gui (Grilled beef short rib) Recipe |
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Ingredients: |
16 ribs * |
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1 cup soy sauce, 3/4 cup sugar, 1/2 cup water |
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1 Asian pear, chopped ** (or 1/2 Korean pear) |
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1 onion, chopped |
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2 tablespoons minced garlic |
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4 tablespoons sesame oil |
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1 tablespoon ground pepper |
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1 tablespoon juice of ginger |
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(*Get ribs from Korean market, it's easy. There are two types of
cut.
One is that the rib is wrapped with thinly sliced meat with one
side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone,
so 3-4 bones are in one piece.) |
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(**Pear acts as a tenderizer, also adds flavor.
The best is Korean pear which contains more water and
sweet flavor, has soft texture, and it is almost large as a
cantaloupe.
If you don't have a access to it, use kiwi, but small amount.) |
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 Wash
meat.
Rarely but sometimes you can find tiny bone scraps stick to the
meat.
Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.
Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill. |
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k |
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Gogi jeon (Pan fried beef with egg) Recipe |
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Ingredients: |
8 oz beef, thin sliced, lean |
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1 egg, 1/2 cup flour |
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salt, pepper |
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vegetable oil to pan fry |
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 Cut
beef into 2x2 size.
If the beef is thick, pound with the back of knife or use meat
tenderizer to make paper thin.
Lightly salt and pepper the meat.
Flour the meat, then into a lightly beaten egg.
Put a non-stick pan on a medium heat, pour 2-3 tablespoons oil
and add meat.
Cook for a minute for both sides or until gets slight color.
Serve with soy sauce. |
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y |
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Galbi jjim (Beef short rib in sweet soy
sauce) Recipe |
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Ingredients: |
4.5 Ld gal bi (beef short ribs) |
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1 carrot, peel, cut into 3/4 inch thick |
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10 chestnuts, peel |
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3 cups water, 2 cups soy sauce, 1.5 cups sugar |
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1/2 onion, 1 head garlic |
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1 piece ginger (1/2 inch) |
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1 tbsp whole black pepper |
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2 green onions |
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1 tbsp chung ju (sake or red wine) |
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1 tsp ground pepper |
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 Wash
ribs, put in a cold water for 1 hour.
Drain, put in a big pot with water, soy sauce, sugar, onion,
garlic, ginger, peppers and chung ju.
Stir to melt the sugar.
Bring to a boil, reduce heat to low, cover the lid,
cook for 2-3 hours until the meat falls from the bone.
Add chestnuts and carrots 10-15 minutes before done. |
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dw |
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Dwejigogi pyeonyook (Braised pork) Recipe |
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Ingredients: |
2 Lb pork belly |
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6 cloves garlic, peeled |
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2, 1/4 inch piece ginger, peeled |
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1 tbsp sesame oil, 1/4 tsp salt |
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10 pepper corns, 1/2 tsp pepper |
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1/2 tbsp dwenjang (Korean soy bean paste) |
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1 tbsp cheong joo (sake) |
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2 green onions |
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2 tbsp Saewoojeot (salted small shrimp)* |
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(*Saewoojeot is the small salted shrimp. It is very salty, so
just put one or two shrimps on the meat and eat. Salted shrimp
goes well with pork and helps to digest the meat. It is often
used to make Kimchi as a substitute for salt.) |
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Ssam jang: |
4 tbsp dwen jang (Korean bean paste), 1 tbsp gochoojang (Korean
chili paste) |
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3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp
sesame seed |
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 Cut
the meat into 2-3 inches in lengthwise.
In a pot, add pork and cover with cold water.
Add all ingredients.
Bring to a boil, reduce heat, let simmer for about an hour or an
hour and a half.
Take out the meat and let rest for 5-10 minutes.
Slice very thinly.
Serve with Ssam jang and Saewoojeot. |
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Tips: If you think pork belly is too
fatty, substitute with boneless shoulder, tenderloin or loin...
But remember, the taste comes from the fat!
And the good thing is you're getting rid of quite amount of fat
from braising. |
