Bulgogi(불고기)  open the window of AOD

2017-09-08

Main Ingredients :
(Serves 2)
200 g beef, 1/4 onion (about 30 g), 15 g green onion, 20 g carrot, two brown oak mushrooms

Spices :
2 tbsp soy sauce, 1 tbsp refined rice wine, 1 tsp sugar, 1 tsp minced garlic, 1 tbsp pineapple juice, 1 tbsp pear juice, 1 tbsp sesame oil, 1/4 tsp ground pepper, 5 tbsp water
Bulgogi is a favorite dish among foreigners visiting Korea. Bulgogi literally means “to barbeque beef directly on fire.” The main ingredient beef is marinated with the seasoning sauce based on soy sauce. The juice from the cooked beef and vegetables is enjoyed as well.

In the past when the dietary culture in Korea mainly centered on dishes made with cooked vegetables, bulgogi was the most appetizing specialty cooked mostly on particular occasions or when having guests. That’s why Koreans tend to serve bulgogi for foreigners, a custom derived from that native traditional culture.

Direction :

Cut beef into 1 mm-thick slices and clean off the blood with kitchen towel.

Soak brown oak mushrooms in water and remove the stems and cut them into several slices.

Peel the onion and carrot and cut onion along the grain while carrot is cut into rounds or dominos. Green onion is cut diagonally.

Prepare the seasoning sauce by mixing the ingredients.

Add the seasoning sauce to all the ingredients and mix it well.

Cook the well-mixed ingredients in the heated frying pan and place on a plate when done.

☑The proportion of beef to soy sauce is the key point in making bulgogi’s seasoning sauce. One tablespoon of soy sauce is needed for marinating 100 grams of beef.
☑If can’t get hold of brown oak mushroom, use button mushrooms or other mushrooms with mild flavor.
☑Pineapple or pear juice is used to soften beef. Ground kiwi can be also used but do not add too much.
☑Heat control is very important when cooking beef. First cook in high heat and when the beef is slightly cooked, lower the heat to medium high and cook a little more. Keep in mind that beef cooked too long will become tough.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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