1. What is your name and where do you live?
Kurt Van Vlaenderen – live in the city of Brugge (or Bruges in English), Belgium

2. What do you do and how many family members do you have ?
Team leader in Emergency dispatching room (in USA 911) – I am married to my wife and have twin kids aged 6 (one boy and one girl).

3. How often do you cook Korean food following my recipes?
average base about twice a week.

kimchi

doenjangjjigae

gajinamul (eggplant side dish)

gamjajorim (potato side dish)

sigeumchinamul (spinach side dish)

4. What are your favorite Korean dishes? Choose 3, please!
Bulgogi , Bibimbap, and Naengmyon

bulgogi

5. What’s your best Korean dish, the one that everybody compliments you on whenyou make it?
japchae (stir-fried noodles with vegetables)

japchae

Bulgogi recipe:

1. Slice 1 pound of beef thinly
2. Mix these ingredients to make marinade sauce:
   3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper
3. Marinate for at least 2 hours and keep it in the refrigerator.
4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
5. Sprinkle chopped green onion and toasted sesame seeds

Lettuce, carrot strips, and dipping sauce called ssam Jaang. Ssam jaang recipe is under my grilled beef cooking video recipe. Wrap a piece of bulgogi in lettuce and a little bit of ssam jaang and eat. You can dip carrot or cucumber strips into the ssam jaang.

Kimchi bok keum bap
I made this kimchi stir fried rice using left over bulgogi juice in my pan. After transferring bulgogi to my cast iron plate, the bulgogi juice was still left on the pan.

1. On a heated pan with a little bit of bulgogi juice (no matter even if you don’t have bulgogi juice), put chopped kimchi (1 cup) and stir it and cook about 3 minutes.
2. Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon
3. Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top

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:

• 2 pounds of tenderloin beef
• soy sauce, sugar, honey, garlic, pear, onion
• sesame oil and seeds
• 1 can of beef broth, mushrooms, carrot, green onions
• tofu, onion, and green chili pepper.

Bulgogi

1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), 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.