Bulgogi is one of the most popular Korean dishes to foreigners. It is not spicy but sweet and tender. You can learn more about Bulgogi from Wikipedia
I don’t like buying instant sauce for cooking in general. It doesn’t feel very natural to me. But I wanted to compare how it would taste different to natural sauce and share the information with you. I used “Baekseol” brand (which means snow white by the way), this seems to be the most popular marinating sauce for bulgogi amongst cooking ladies in Korea.
Ingredients for 2 people
-For meat
- Beef 330g (The meat looks chunky but you can separate it easily with your hands and it is very thin sliced. I used Australian beef because it is cheaper than Korean beef. It was about 7000 won, US $ 7.40) – If you are in Korea, just say bulgogi, then they will know what to give to you.
-Marinating Sauce-
- Pepper 2 sprinkles
- Ginger powder 3 sprinkles
- Refined rice wine – 1 tbsp
- Marinating instant sauce – 5 tbsp
-For vegetables
- 1 onion
- 1/4 a carrot
- 1 pack of enoki mushrooms (It is optional)
- 4 medium stalks of spring onion
Preparation
- Rinse the beef in cold water a couple of times. Separate the meat and put it in a big bowl.
- Add the marinating sauce ingredients. Mix it.
- Cut the onion and carrot into thin slices.
- Cut the spring onion into pieces.
- Add the cut vegetables into the meat bowl.
- Marinate it for at least for 1 hour.
Cooking
1. Pre heat the wok.
2. Add some olive oil and the mix of meat and vegetables.
3. Stir it until it cooks.
4. If the meat is too big, cut the pieces with scissors.
5. Add the enoki mushrooms 1 minute before you serve the dish.
6. Serve it on the plate.
It was a sweet dish in general. It tasted much better than I expected. I am going to make bulgogi with my own sauce some other time, so check for that recipe too.
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