Bulgogi
My mom came up with this recipe after my Dad spent a couple years in Korea.
Bulgogi
My mom came up with this recipe after my Dad spent a couple years in Korea.
Cooking Instructions
- 1
Slice scallions and onions, set aside.
- 2
Thinly slice beef, removing fat. Mix scallions and onions in with the sliced beef.
- 3
Whisk together soy sauce, sesame oil, cooking sherry, sugar, garlic, pepper, and Gochujang (optional).
- 4
Combine sauce with beef and onion mixture. Cover and let marinate for four hours.
- 5
Preheat oven to 425°F.
- 6
Recommended to serve with rice. I combine 2 1/2 cups rice with 3 1/2 cups water a day cook the rice in a rice cooker. Throw a splash of sweet rice seasoning in for flavor. Mix and cook.
- 7
Spray a 9x13 baking dish with cooking spray. Pour bulgogi meat into dish and bake at 425°F for 45 minutes.
- 8
For those of you that own a wok, cook in small batches (it takes me three separate batches) in a well-seasoned wok. Tossing often to cook evenly.
- 9
Serve on white rice and top with sesame seeds, scallions and soft-boiled eggs if desired.
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