My bulgogi recipe is a very simple dish to make, it takes a small bit of preparation and then just fry it in a pan and serve with rice.
You can keep the sauce for months in the fridge, so once made you can just add a few teaspoons to anything you like and have some great tasting dishes. As you will see throughout this site the Bulgogi sauce is very versatile and used throughout Korean cooking.
I have used the following ingredients for the bulgogi sauce:
Put all the ingredients into a blender, I whisk until the veg and fruit are very small. Then keep the sauce into jars.
The bubbles will set in a short time, this sauce can be kept in the fridge for several weeks, and used in my other recipes instead of soy sauce, alternatively you can use this sauce to marinate most meats. Put the meat and some sauce in a bag and just leave in the fridge to let is soak through.
Making Beef Bulgogi
To make the beef dish I use about 350g of beef for 2-3 people. Thin sliced is best (2-3mm) I ask my butcher for sliced feather-blade, but cubed beef is good, and can be cut in to smaller pieces very easily.
I add a thin sliced carrot, half an onion sliced and 3 mushrooms, I pop this all in to bowl and add about 5 tablespoons of the sauce from the jars followed by a tea to a tablespoon of honey.
I mix this all together and put into a freezer bag then into the fridge to marinate overnight. (You don't need to, but I feel it improves the flavour. If you are short of time I recommend a minimum of 30 minutes to marinate.)
The next day put some oil in a pan, and empty the bag in to the hot pan, fry until well cooked and serve on a plate.
This Bulgogi recipe is best eaten with Rice, salad and some side dishes.
You can make lettuce wraps like the picture below, simply add rice and meat to a piece of lettuce, add some ssamjang if you have any and Enjoy, You can serve lettuce wraps with most Korean meat dishes.
Very Delicious and really easy to make, Go on give it a go and tell me what you think!