Wednesday, November 01, 2006

Share and Share Alike

For about 6 years now, I've been making my friend's mom's bulgoki recipe. This is perhaps my favorite recipe to make when I have company because so few people have had it, or have had it regularly enough to think of it as less than a special treat. Anyway, the recipe has received rave reviews from all who have eaten it, including Gramma, Nuje, and Matthew, and as such, I figure it's something that should be shared with others who might feel adventuresome with their gastronomical engineering. And so, without further ado, I present Steve's Friend's Mom's Bulgoki Recipe:


3 Lbs boneless chuck roast

2carrots, julienned (Or you could use about 6-8 baby carrots)

1 Medium onion, cut in half, then sliced (so it looks like rainbows)

4 cloves of garlic, crushed

4 green onions, sliced lengthwise then cut into 1 cm slices

½ Tsp black pepper

2 Tsp toasted sesame seeds (not necessary, but looks nice)

Pinch MSG (says you gotta use it, don’t know why)

¼ cup sesame oil

1/3 cup sugar

1½ cups soy sauce

½ can (6 oz) Coca Cola

1 Tbsp Vinegar (rice vinegar works best)

1 Really big bowl

First, slice the chuck roast into really thin strips, as thin as you can. You will need a REALLY sharp knife for this. Trim off any excess fat as you go. If there happens to be a Korean grocery store in your area, then you can probably buy the meat already trimmed. Put all of this into a large bowl, ‘cause that’s where everything ends up. Add all of the rest of the ingredients; it doesn’t matter in what order. Mix it until all the meat and veggies are covered in the liquid marinade and cover. Let the mix sit overnight in the fridge or for 4+ hours on the counter. When you are ready to cook, break out a really big skillet and cook the mix over medium heart. Just add enough to cover the bottom of the pan; it will take several times to get it all cooked. When the meat is no longer red, it’s ready. It only takes a few minutes because the meat is so thin. Serve over a plate of steaming rice, of course. If you want, any remaining meat can be stored uncooked in the freezer for later use. This makes a LOT of bulgoki, but you'll be glad when you try it.

While I have no problem with Kikkoman or La Choy soy sauces with my chinese food, I recommend, if you have a good sized asian market near your place, to try to find a Korean brand of soy sauce. There's one brand (I can't think of the name right now) that has a dark beige cap, it's shaped sort of like a wine bottle, and it has some orange on the label. This is a little milder than what Kikkoman offers, and I think it works better on the bulgoki.

Now I invite my regular readers, all 5 of you, to share your favorites! Bon Apetit!

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