Bulgogi

Bulgogi is a very popular dish from Korea and is also listed as 23rd on the list of the World's 50 most delicious food compiled by CNN Go in 2011. Bulgogi is derived from the Pyongyan dialect meaning "fire meat". The equivalent word for the South Korean is neobiani. Originated in Goguryeo (originally called Maekjeok) with the beef being grilled in a skewer. During the Joseon Dynasty, it was called neobiani which practically means "thinly spread" meat and was traditionally prepared for the wealthy and noble people during that era. But today, you will be feeling noble with this dish served right on your table by following these simple instructions. 

The Ingredients we will be needing are:

400g scotch fillet or porterhouse steak

2 sticks green spring onion, chopped

2cm piece of ginger, chopped finely

1-2 cloves garlic (1 if big, 2 if small), chopped finely

1 teaspoon ground sesame seeds*

5 tablespoons soy sauce

1 tablespoon sugar or honey

1 tablespoon sesame oil

2 teaspoons vegetable oil for frying


1 teaspoon white sesame seeds to garnish (optional)

Slice the scotch fillet very thinly, it is easier to slice thinly if it is semi frozen. You can also buy thinly sliced beef at Asian supermarkets in packets (which is what we used). Combine the rest of the ingredients (except for sesame oil and sesame seeds in a bowl) and mix together. Marinade beef in the mixture overnight.

Heat a barbecue, grill or a frying pan onto high heat. Add the sesame oil to the beef mixture and mix to distribute. Add the vegetable oil and fry the beef until browned and cooked through. It will cook quite quickly as the pieces are very thin. 

But that doesn't stop there. In my opinion it is best served together with a special side dish and this side dish is Kimchi. Kimchi also spelled as Kimchee or Gimchi is a fermented side dish from Korea made of vegetables with a variety of seasonings and spices. It can be sour or spicy sometimes. In traditional preparing for kimchi, it is fermented on a jar and kept underground for months. 

Ingredients for the kimchi are:

2 medium size napa cabbages (about 8 pounds)
1-1/4 cups coarse sea salt (less if using finer salt)
6 cups water
1 Korean radish, mu (about 1-1/2 pounds)

1 tablespoon coarse sea salt
5 - 7 scallions, roughly chopped

For the seasoning we need:

1 cup gochugaru (Korean red chili pepper flakes)   
1/3 cup saeujeot (salted shrimp), finely minced
4 tablespoons myulchiaekjeot (fish sauce)
1/4 cup minced garlic
2 teaspoons finely grated ginger

1 tablespoon sugar

You will also need: 

large bowls (preferably at least 7 - 8 quarts) 

large colanders

kitchen gloves

airtight container(s) or jar(s) - about 1-1/2 gallons

The Method:

Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).

Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.

Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

Rinse the salted cabbage three times and drain to remove excess water.

In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. 

Leave the kimchi out in room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Bulgogi is best served with cooked Rice while the Kimchi is best served cold. Bob-Muk-Ja (밥 먹자).