Recipes

Barbecued beef stew

Bulgogi-jungol 불고기전골

Bulgogi is a popular Korean dish, which many people translate as “Korean barbeque.” But it is more than that. There are a lot of vegetables, too.

This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes. If you want to make the stew, first make bulgogi, don’t cook it, and then continue on to the second recipe.

Ingredients:

Bulgogi

  1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, 1 ts ground black pepper, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of pureed Asian pear, ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
    *tip: Using a food processor is very convenient.
  2. Prepare a large stainless bowl and pour the marinade sauce in it.
  3. Slice the beef thinly, against the grain, to make it tender.
    *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.
  4. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
  5. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.

Bulgogi stew (bulgogi jungol)

Ingredients:
marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.
4-6 servings

  1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.
  2. Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
  3. Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
  4. Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
  5. Cook another 5-10 minutes over high heat and serve it.
    *tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew. 

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