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The next generation of foodies: Korea

Bulgogi 2016-05-10 12:02:14 Korean barbecue beef Save Recipe Print   Ingredients
  1. 450-700g thinly sliced sirloin.
  2. 1/3 cup soy sauce
  3. 3T white sugar
  4. 1T sesame oil
  5. 3 cloves garlic, minced
  6. 1/2 yello onion, halved and sliced into slices.
  7. 2 green noon finely sliced
  8. 2T toasted sesame seeds
  9. 2 pinches black pepper
  10. 1/4 t fresh ginger, minced
  1. Whisk all ingredients together except beef and onions. Once sugar has dissolved, add beef and onion slices to the bowl and massage the marinate with your hands into each slice of beef. Cover and refrigerate for 1-3hrs. Pan fry, few slices of beef in single layers and completely flat, on each side.
  2. Serve with white rice.
  1. Serve with fresh lettuce and other side dishes.
Two Little Piggies by Miki Nava http://www.mikinava.com/ Wordpress Recipe Plugin by Recipe Card     I can say with absolute confidence, that Korean food is my favourite cuisine in the world. So my kids have no choice, they HAVE to love it too. I only know the 'popular' international Korean dishes such as bulgogi, kimchi, chapche, bibimbap, kalbi….but I'm sure there are a million other amazing dishes to discover if you visit Korea. I have a dear friend who lives in Korea, and I swear I will visit him one day and eat my way through Korea! Until then, I need to make sure my kids love all food Korean… So we now introduce Korean bulgogi to the next generation of foodies! Directly translated, 'bulgogi' means 'fire meat'. It is a classic Korean dish and refers to marinated meat which is then grilled. It is often served with a side of lettuce, which is used to wrap the meat along with 'ssamjang (a mixed paste of red chilli pepper paste and fermented soybean paste), other side dishes, and then eat together. Bulgogi is believed to have originated from Goguryeo, and was originally called maekjeok. Until recently bulgogi was considered a celebration dish, eaten on birthdays, weddings and for special celebrations. But now the dish has become an everyday staple, and found in most Korea food venues. There are many variations to the marinate, according to personal taste. I used a very basic recipe and we all loved it. I used a pan to cook the meat, but we have just ordered a grill for the table so will definitely be using the grill next time!


Mar 27, 2017 • Posted by Hansoo

Miki I am sure you did great job!! When I come next time we will have great Korean food party!!!

Mar 27, 2017 • Posted by Miki Nava

No no, better I come to Korea and you take me around eating great Korean food! ;)

Mar 27, 2017 • Posted by Miki Nava

Ok, next dinner party, Korean!

Mar 27, 2017 • Posted by Miki Nava

Yes, I was going to mention in my post that often pear is used too. In Japan we also use apple, when making the similar ‘yakiniku’. All delicious!

Mar 27, 2017 • Posted by Dee

Hi Miki,
My favorite food / taste is also Korean?
A tip I was given from a Korean mom was to use, instead of sugar, grated Korean pear. My next favorite Korean special is the chicken gingsing chicken soup?? cures ALL. ( hangovers?)

Mar 27, 2017 • Posted by Katrine Kay Nielsen

You must introduce me to Korean food, I have never had a dish ;)

Mar 27, 2017 • Posted by Miki Nava

VERY jealous!!! I need to go to Japan next year to stock up on all the good food!

Mar 27, 2017 • Posted by Hans

Miki, just to make you jealous, Midori, Niko and I Had lunch at Jojoen Yentei , the best yakiniku in Tokyo…

Mar 27, 2017 • Posted by Miki Nava

Next time I come visit you, we must go for a big Korean feast!

Mar 27, 2017 • Posted by Angela Wajner

That looks so good! Bulgogi also goes well with boneless short ribs.

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