Bulgogi

Mabuk tengok cerita korea, sampai masak pun masak makanan korea. Aku guna ready made bulgogi sauce je, tak kuasa aku nak prepare bulgogi from scratch. I first tasted bulgogi few years back, adik ipar aku, Mina, masakkan. Hubby la yang suka sangat bulgogi. He ate bulgogi masa dia exchange student way back in 1986.

Oleh kerana kesian kat hubby aku yg kempunan nak makan bulgogi tu, maka adik ipar aku tu buatkan. Seksanya tengok dia buat bulgogi from scratch sebab nak kena hiris datang tu halus. Pastu kena prepare all the fruits etc. The truth is, takde la susah sangat. Tapi untuk orang yang sedang bermalas-malasan seperti aku, memang susah.

Eh! Lupa nak bagitau. Semalam Iman tersembam muka kat tepi swimming pool kat KKlub. Dah lebam sebelah pipi anak aku tu. Aku cakap kat dia, kalau kawan2 dia tanya kenapa, cakap mama yang lempang. She was like "mamaaa!". hehehe.. tak sanggup nak cakap macam tu kat kawan2 dia. I told her to apply something to help reduce the bruises, dia kata tak payah la, sikit je. *sigh*.. anak aku dah besar. Kalau tak, dulu, asal jatuh sikit je, nangis. Ni, air mata pun takde.

 Nampak tak the bruise kat pipi dia? Ambik gambar guna ipod, takde la nampak nasty sangat kan the bruises? tapi actually dah biru2 dah muka dia. sian anak mama.

Bulgogi ~ Iffah's and hubby's favourite.

Recipe 

Getting Started: http://www.asianinfo.org/asianinfo/issues/bulgogi.htm

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.
Sesame oil - 2-3 tbs
Asian Pear (1): Choose only one fruit. Mina guna Sango pear (korean pear yg bulat, besar tu)
Sugar
Black pepper (3 dashes)
Onions (1)
Garlic (2 -3 cloves/pieces)
Green onions (about 5 - both white and green parts)
Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

---

Directions:
It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable.
Cut the meat into thin slices, as thin as possible - but watch your fingers!
Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.
Meanwhile, prepare the marinade.
Place onion (1) and pear(1) into food processor or blender until liquid and pour into small bowl.
Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.
Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.
Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.
Cook in frying pan until the meat is cooked thoroughly and serve with sticky rice. Korean people eat this dish with red leaf lettuce filled with rice and meat. Other items to eat with bulgogi (Korean beef stir-fry) are Korean spicy pepper paste, Korean bean paste, sesame oil mixed with salt, sliced garlic and raw green onions. These are optional and are usually placed in the lettuce leaf along with the rice and beef.

Bulgogi Sauce (the one that I'm using now)