Clay Pot Bulgogi Ttukbaegi Bulgogi (뚝배기 불고기)

I know that I promised a blog post in time for Mother's Day but I am sorry that I am posting this ON Mother's Day. I have been busy with school and with the approach of exams again.

I will be making a quick post today that is perfect for the approaching cold weather in Sydney. Today I will be introducing you to a dish that I believe should be familiar to you, but with a twist. The dish is clay pot bulgogi 뚝배기 불고기 (ttukbaegi bulgogi). You may remember that I posted a recipe for normal bulgogi, you can find it here.

Clay pot bulgogi is perfect for a quick meal when you don’t have time to prepare too much because you are too cold. You can use leftover bulgogi meat from another time that you have in excess.

Now to the recipe:

Ingredients
2 Cups Marinated Bulgogi (including some juice from the marinated beef)
1 Cup Water
1 Handful Spinach
1 Handful Enokitake Mushrooms
1 Handful Cellophane Noodles (DangMyun)

Method
1. Prepare 2 cups of marinated bulgogi, 1 handful of spinach, 1 handful of enokitake mushrooms, and 1 handful of cellophane noodles.
2. Remove the bottom of the mushrooms.
3. In a pot, add 2 cups of marinated bulgogi and 1 cup of water.
4. Cut 1 handful of cellophane noodles in half with scissors. Before you add the noodles to the stew, boil the noodles in water for about 5 minutes. When the stew starts to boil, add the noodles.
5. Boil the stew on medium until the beef is completely cooked.
6. Once the beef has complete cooked add all other ingredients. Boil for 2 more minutes on high, and then turn off the heat.





And there you have it, a quick and tasty dish that you can have ready in no time as the cold approaches.

I really am sorry that I have not been posting much lately, but school still is the priority. I will try to post again next week. Until then remember to stay warm, healthy and happy!!

Bulgogi 불고기

Hey guys, So like I said yesterday I am back today with a recipe ^^

After some thought I decided that I will introduce to you a Korean favourite, Bulgogi (불고기). Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced beef. It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderisation.

Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.

This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.

The word Bulgogi literally means "fire meat" in Korean, derived from Pyongan dialect, equivalent to neobiani in Seoul dialect. It refers to cooked marinated meat, applied old traditional grilling techniques using gridirons unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat ingredient and corresponding seasoning are used.

The history of bulgogi is that it is believed to have originated during the Goguryeo era (37 BC–668 AD) when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani (너비아니), meaning "thinly spread" meat in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility class.

Enough of all the history and background stories, time to get into the recipe.

Ingredients
500 g thinly sliced beef (sirloin or rib eye)
5 tbsp sugar
½ cup soy sauce
2 cloves finely chopped garlic (can be crushed but remove buds before serving)
¼ tsp salt
5 tbsp Mirin (sweet sake, optional)
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 cup split green onions
2 cups thinly sliced carrots (optional)

Method
1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2. Cook over medium high heat until meat is just short of desired completion.
3. Add carrots and cook for an additional 3 minutes.
4. Serve with rice

And that is it, it is practically the easiest Korean dish you will every make.





I hope you guys enjoy that, I am practically imaging the smell of the meat cooking as I finish up this post. Feel free to try this marinade with other types of meet such as chicken and pork, ann tell me how it goes.

Until my next post, stay healthy and enjoy your food!!