A Korean Recipe From My Omoni (Mother): Bulgogi

Name: A Korean Recipe From My Omoni (Mother): Bulgogi
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Thinly sliced beef; 1 Carrot; 2 stalks Thin green onions (or thick green onions); 1 if using shiitake, 3 to 4 Mixed mushrooms; 1/2 Onion; 300 ml ★Water; 4 tbsp ★Soy sauce; 1/2 ★ Apple or Asian pear; 2 tbsp ★Sugar; 2 tbsp ★Sake; 1 tbsp ★Sesame oil; 1 tbsp ★Beef stock powder; 2 tsp ★Grated garlic; 1 tsp ★Grated ginger; 1 dash ★Pepper; 1 Red chili pepper; 1 Sesame seeds

cookpad.japan @cookpad_jp

This is an authentic Korean recipe that my South Korean mother-in-law taught me. I make it often for my husband.

By adding grated apple or Asian pear, the meat becomes tenderized, and the sweetness of the fruit is delicious! This is often eaten wrapped in lettuce or egoma (perilla) leaves with spicy miso paste (samjang). For 3 to 4 servings. Recipe by piro1110

This is an authentic Korean recipe that my South Korean mother-in-law taught me. I make it often for my husband.

cookpad.japan @cookpad_jp

This is an authentic Korean recipe that my South Korean mother-in-law taught me. I make it often for my husband.

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Ingredients

4 servings

500 gramsThinly sliced beef
1Carrot
2stalks Thin green onions (or thick green onions)
1if using shiitake, 3 to 4 Mixed mushrooms
1/2Onion
300 ml★Water
4 tbsp★Soy sauce
1/2★ Apple or Asian pear
2 tbsp★Sugar
2 tbsp★Sake
1 tbsp★Sesame oil
1 tbsp★Beef stock powder
2 tsp★Grated garlic
1 tsp★Grated ginger
1 dash★Pepper
1Red chili pepper
1Sesame seeds

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Steps

1

Put the meat in a bowl.
2

Sice the vegetables.
3

Grate the apple.
4

Combine the ★ marinade ingredients, and add to the meat to marinate it.
5

Add the vegetables, rub in the seasonings well with your hands, and chill for several hours in the refrigerator.
6

Put the contents of the bowl in a pan, marinade and all, and simmer while separating the meat.
7

Add a chili pepper for spice.
8

Transfer to a serving plate, sprinkle with sesame seeds and it's done.
9

This beef stock (dashida) is used often in South Korea. You can substitute it with chicken soup stock.