Bulgogi is one of the must taste cuisine in Korea. Aside from Kimchi, which is virtually present in all kinds of meals in Korea, Bulgogi also occupies a very high position when it comes to importance and popularity in Korean cuisine and to a certain extent about Korea.
Bulgogi is believed to have originated during the Goguryeo era (37 BC–668 AD). It was originally called neobiani (너비아니) and was prepared especially for the king during the Joseon Dynasty
Bulgogi is made from thin slices of sirloin or other prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe. Before cooking, the meat is marinated to enhance its flavor and tenderness.
My class went to Rinnai, a cooking school near Hongdae Station, for our Korean cultural experience. The Language Education Institute of Seoul National University has designated different cultural activities for every level. So aside from an everyday 4 hour intensive Korean class, one day is assigned for a cultural experience. Based on my observation, the activities get interesting as your level improves...lol So cooking Bulgogi is Level 3's cultural activity.
불고기 마드는 법
1. 쇠고기를 등심으로 준비한다. Prepare slices of sirloin.
2. 마늘 을 다지고 파는 잘게 썬다. Press the garlic and cut the green onions into small pieces.
3. 파, 마늘, 간장, 설탕, 깨소금, 참기름, 후추를 큰 그릇에 넣고 잘 섞는다. Put the cut green onion, pressed garlic, soy sauce, sugar, salt, sesame oil and black pepper in one bowl and mix it.
4. 양념에 쇠고기를 넣고 잘 주무른다. Then mix the sirloin too.
5.쇠고기를 30분 이상 양념에 재운다. Marinate it for at least 30 minutes.
6. 고기를 프라이팬에 굽다. Then fry it on a fry pan.
*양파 썰어서 넣으면 더 맛있다. You can also put onion to make it more delicious
*술을 조금 넣어도 좋다. You can also put some wine/liquor on it.
*구운 고기를 상추와 깻잎과 같이 먹으면 더 맛있다. You can also eat the fried meat with the sesame leaf or lettuce.