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December 25, 2009

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Beef, Community Kitchen 2009

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Korean Cuisine: Bulgogi


Julia is a ESL student in Peace Mnenonite Church and she is a member of the community kitchen at that location. Julia made two very popular Korean dishes at the Peace Mnenonite Church Community Kitchen and Minoo invited her to do the same at the Gilmore Park Church Community Kitchen. We are so glad to have her. Julia invited her Korean friend, Michelle to be her interpreter.  Michelle is an intern pastor in the Peace Mnenonite Church. Not only that Julia brought along an interpreter, she also invited her ESL teacher, Mona to come along.

Julia learned her Korean cooking skills not only from her mom but she also attended a Korean cooking school for a year. She is a perfectionist in the kitchen.

Bulgogi-8-600x400

Bulgogi is a popular Korean dish made with thinly sliced beef. This dish is best served with rice and lettuce or seaweed.

Ingredients

  • 3 pounds rib eye beef (ask the butcher to thinly slice for you)
  • 3 small onions (grate one to marinate the beef while two thinly slice)
  • 1 bunch (about 5) green onions, cut into 1-inch strips
  • 1/4 pear
  • 10 cloves of garlic, minced
  • 5 pieces of pyogo mushroom, slice

Seasonings:

  • about 1/2 cup Korean BBQ sauce
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground black pepper
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon rice vinegar

Bulgogi-1-600x400

This recipe serves 10.

Instructions

Bulgogi-2-300x200Wash the sliced beef to remove the blood and squeeze dry.  Place in a large bowl.  Grate one onion and 1/4 pear into the bowl.  The pear will tenderize the beef.  Add green onions, slice onion and mushroom slices.
Bulgogi-3-300x200Season the mixture with Korean BBQ sauce, soy sauce, sesame oil, and rice vinegar.
Bulgogi-4-300x200Add the sesame seeds by crushing them with your fingers to release more flavour.
Bulgogi-5-300x200Mix the ingredients well with your hand.
Bulgogi-6-300x200Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes or overnight.
Bulgogi-7-300x200Fry the bolgogi in a large non-stick frying pan on high heat until the meat is cook.  You do not need any oil to fry them.
Bulgogi-9-300x200Julia served the bulgogi with Korean rice cooked with assorted beans in a Korean rice cooker which she brought along.

We noticed that the Korean rice is more sticky than the Chinese long grain rice.

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