Bulgogi

I was craving for Korean food this morning and I happened to have some prepared bulgogi meat in the freezer, so that's what we had for breakfast. I'd been trying to figure out this marinade for years and finally got it last winter.  I always prefer to cook at home because the food is always cheaper, better, and the service is better (especially as compared to any Korean restaurant, sheesh). So here's the bulgogi marinade. We ate it with an egg pizza (unfolded omelet?) and some lettuce, rice, kimchi (spicy, fermented cabbage), and gochujang (spicy Korean paste). I'll show you how to do it so that you don't look like a noob if you ever make it out to a Korean restaurant. Incidentally, Old Village in Shoreline off of Hwy 99 is my favorite, if we do go out.

Bulgogi Marinade:
1/2 C soy sauce
1 tsp sesame oil
chopped and cored Asian pear
2-3 slices of ginger
4-5 cloves of garlic
1/4 of an onion
shot of Vodka
orange or lime soda (seriously)
beef (rib-eye slices or the whole steak works too)

 

Just put everything but the beef in a blender and blend until smooth. Marinate meat for 1/2 hour and then grill.

Egg Pizza
3 eggs
sliced onions
1 tsp oyster sauce
s+p
(I put a drop of sesame oil in this today because it makes it Korean-y)

 

Slice some onions. Then whisk together the eggs, oyster sauce, s+p, (sesame oil, if used).

 

Heat a pan with a little oil and pour in eggs, add sliced onions so that they cook into the eggs.

I'm a kitchen P.I.M.P. because I flipped this sucker to cook the top a little and didn't screw it all up.

 

See? Cut into slices and it's pizza-like. Eat with rice. We do this a lot when we eat Korean or Viet at home.

 

FYI:

 

 

this is gochujang (fermented, spicy paste)

 

This is classic kimchi. I don't make this at home because I don't eat it enough to warrant making a ton of it at once. You can buy it and it stays good in the fridge for a LONG time. This is goooooooood for kimchi fried rice. Another post for another day.

 

Lettuce. Notice the lines throughout the rib of the leaf that go across? I do that so that I can wrap my food more easily.

 

 

This is what you do: rice, egg, meat, kimchi, gochujang on lettuce. Wrap and eat.