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Monday, September 7, 2009

Korean Bulgogi

This week I got my first lesson in cooking Korean food. A good friend of ours from Korea agreed to teach me to cook some traditional Korean dishes, and this week she came and taught me to cook Bulgogi, and can I just say it was heavenly. I am not addicted to learning to cook more Korean dishes, so there will be more recipes to come for sure! The flavors of this went so well together, and it was such a simple dish and so easy to make. Try it, you won't be disappointed! Most of the ingredients can be found at your local oriental market.

2 lbs Beef Sirloin sliced thin (ask the butchen to slice it for you, or buy it at an oriental market)
1 large yellow onion julienned
4 green onions sliced in 1 inch pieces
8 oz sliced Mushrooms
5-6 oz of Dang Myun (you can buy these at a local oriental market)
2 Tbsp. Sesame Seeds
8 oz CJ Bulgogi Marinade

Marinate beef in Bulgogi Marniade for 30 minutes prior to cooking. In a large skillet or wok start to brown beef, add in yellow onions and sautee until onions are soft. In a medium size sauce pan bring 6 cups of water to a boil, then add Dang Myun noodles to water. Boil noodles until "al' dente". In the mean time, add mushrooms to beef mixture as well as green onions. Once noodles are done, add them to the beef mixture as well, and allow flavors to soak into the noodles. Taste to make sure it's not too salty, and also to make sure it has enough flavor, if additional flavor is needed add more of the marinade to mixture. Add salt and pepper to taste, top with toasted sesame seeds. Serve with white rice.

You can add additional vegetables to your own taste, but the traditional Korean veggies are onions and mushrooms.


Emma said...

I served with a Korean sister on my mission and she made this a lot...brings back good memories! Yum!!!

Emma said...

All you need is some Kim Chi now :).