RECIPE: BULGOGI CHICKEN, PORK, OR BEEF

BULGOGI CHICKEN, PORK, OR BEEF

OK, before I tell you the recipe I am going to tell you a true story first.

I went to a Korean restaurant in Ottawa, Canada, one night by myself. I ordered the “pork bulgogi” dish on the menu, and I had no idea what it was I was ordering. I don’t know Korean food except for Kimchi (spelling?). Anyways, this bulgogi dish was brought to my table with several side dishes, pickled things, potatoes, salad and rice, etc. The dish was huge! I ate it all. I had never tasted anything like it before. And, no word of a lie, I ordered the same dish again immediately afterwards at the same sitting… and I ate the second one too. I have never done anything like that in my life before. That’s how good this dish is. Warning: extremely addictive food.

I researched this recipe, and it is the same dish as the one I ordered twice. You’ve been warned!

BULGOGI MARINADE

6 tbsp soy sauce

2 tbsp brown sugar

2 tbsp rice wine (Mirin)

1 pear peeled with core removed

1/2 onion

1 tbsp garlic finely chopped

1 tbsp ginger finely chopped

1/8 tsp black pepper

MAIN INGREDIENTS

1–2 pounds chicken, beef or pork, thinly sliced (partially frozen method)