I had Koren food for the first time not that long ago, and the dish that I ordered was bulgogi. I was in love. I also thought that I could make it, and I did – it was fantastic! We had pickled carrot & daikon and white rice with our bulgogi. We bought our pickled carrot & daikon from the Asian market in Boulder, but have made it before, years ago (so maybe I have had Koren food before). I’m not sure what recipe we used, so if you’d like to make your own just do a google search.
This serves 4.
- 1-1.5 pounds of thinly sliced rib-eye or sirloin steak (slice across the grain in paper thin slices – partially freezing the beef helps with cutting clean slices).
- ⅓ cup of soy sauce
- 3 tablespoons white sugar
- 1 tablespoons sesame oil
- 3 cloves of garlic, minced
- ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
- 2 green onions including the white parts, finely sliced into small pieces
- 2 tablespoons toasted sesame seeds
- ¼ teaspoon red pepper flakes
- 2 pinches black pepper
- ¼ tablespoons of ginger, finely minced
- Cook rice according to bag instructions.
- Whisk all the ingredients, except for the beef and onions, together in a medium bowl. When most of the sugar has dissolved add the beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef.
- Cover and refrigerate for 1 hour.
- Pan fry the beef by place a few slices of the beef in single layers and completely flat on a hot sesame oiled frying pan and fry each side until cooked. (Some people like to cook the beef until some of the edges have turned dark brown and crispy)
- Serve with a bowl of hot rice and pickled carrot and daikon.