A Korean Recipe From My Omoni (Mother): Bulgogi
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
A Korean Recipe From My Omoni (Mother): Bulgogi
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
Cooking Instructions
- 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.
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