K
Kimchee
Guest
Here's the tested and approved recipe from Chuckwagon Cookie's kitchen:
(That would be my cooking and drinking buddy and I, LOL)
(This is fairly authentic, culled from a few recipes. My buddy has deleted the sake and added Maker's Mark whiskey, and it is still quite good!)
CHUCKWAGON COOKIE’S BULGOGI
1 ½-2 LB Beef, sliced very thinly (ribeye steak is traditional)
3 TBSP Sesame Oil
½ Cup Soy Sauce
1 bunch Green Onions, chopped
2 TBSP Honey
1 TBSP Brown Sugar
2 TBSP Garlic, Chopped
1 Tsp Fresh Ginger, Minced
2 TBSP Sake/Rice Vinegar
½ tsp Black Pepper
½ TBSP Red Pepper Flakes (to taste; I use more)
1 TBSP Sesame Seeds
1/2 pear, pureed or minced (optional, tenderizes meat)
Mix all of the above, then add the beef, which has been sliced thinly...
Across the grain.
Marinate for at least 30 minutes. Up to overnight is better.
Stir fry or grill the flesh of the pasture grazer until done. I HIGHLY recommend grilling; the char and glaze adds a lot to the flavor. IF stir frying, do in very small batches for nice high heat.
Eat.
DIPPING SAUCE
* 3 tablespoons salad oil
* 2 clove garlic, minced
* 2 teaspoons toasted sesame seeds
* 2 teaspoons scallion, minced
* 1 teaspoon Tabasco (more or less as desired)
* salt and pepper to taste
For truly authentic, use something like romaine lettuce as a wrap.. little bit of fried rice, bulgogi and dipping sauce!
(The bulgogi meat makes superb fried rice, too)
The photo below is from the Chuckwagon Cookie's Pork and Beef Bulgogi in the Rain Event last summer.
(That would be my cooking and drinking buddy and I, LOL)
(This is fairly authentic, culled from a few recipes. My buddy has deleted the sake and added Maker's Mark whiskey, and it is still quite good!)
CHUCKWAGON COOKIE’S BULGOGI
1 ½-2 LB Beef, sliced very thinly (ribeye steak is traditional)
3 TBSP Sesame Oil
½ Cup Soy Sauce
1 bunch Green Onions, chopped
2 TBSP Honey
1 TBSP Brown Sugar
2 TBSP Garlic, Chopped
1 Tsp Fresh Ginger, Minced
2 TBSP Sake/Rice Vinegar
½ tsp Black Pepper
½ TBSP Red Pepper Flakes (to taste; I use more)
1 TBSP Sesame Seeds
1/2 pear, pureed or minced (optional, tenderizes meat)
Mix all of the above, then add the beef, which has been sliced thinly...
Across the grain.
Marinate for at least 30 minutes. Up to overnight is better.
Stir fry or grill the flesh of the pasture grazer until done. I HIGHLY recommend grilling; the char and glaze adds a lot to the flavor. IF stir frying, do in very small batches for nice high heat.
Eat.
DIPPING SAUCE
* 3 tablespoons salad oil
* 2 clove garlic, minced
* 2 teaspoons toasted sesame seeds
* 2 teaspoons scallion, minced
* 1 teaspoon Tabasco (more or less as desired)
* salt and pepper to taste
For truly authentic, use something like romaine lettuce as a wrap.. little bit of fried rice, bulgogi and dipping sauce!
(The bulgogi meat makes superb fried rice, too)
The photo below is from the Chuckwagon Cookie's Pork and Beef Bulgogi in the Rain Event last summer.