Friday, August 7, 2009

Beef Bulgogi

It has been a while since we last updated our blogs. Sometimes we are just being lazy and sometime we are simply speechless with the conditions of our surroundings, literally. For one, the haze is pretty bad now and I am finding it quite hard to even take a breath in some instances.

But don't worry, Greg and Nee still eats & that is for sure. If one day comes when we start losing our appetite, the world would have probably been torn apart literally. Last night, we indulged ourselves with Four Points buffet with heaps of oysters and sashimi, and please try their satay next time - good stuff that one! It doesn't matter whether one is happy, sad, lost, depressed, or overjoyed, we'd still have to eat. At heart, all human beings just want to be happy with no worries about food, job and living. At heart, Nee will still always do what she knows best. Cooking and feeding Greg!

We had a good meal in Korea with Grilled Beef ribs. So I decided to try this when we got back. Bulgogi is not unlike Samgyeopsal, it is beef version, but marinaded. I checked out a couple of recipe books and found nashi pear in all of the them. And I think that made a whole lot of difference. We tried this two weeks ago with our cell group bunch as guinea pigs. And they love it. So please try it out.

You don't have to cook it over a table top. Just in the pan will do and serve over meal. If you want a better presentation, do the sizzling plate thingy. You can definitely wow your guests with this simple dish that looks like a complicated one.

Serve 5-6
500gm thin slices of sirloin, pre-order from Choice Daily
1 med carrot, sliced
1 large onion, sliced
5-6 slices of fresh shitake mushrooms, slicely

3 tbsp of korean soya sauce
2 tbsp of rice wine or sake
2 tbsp of brown sugar
1 tbsp of sesame oil
1 no of nashi pear, grated
2 no of spring onion
1/2 teasp of black pepper
1 teasp of garlic, more if you like garlic, we dont so we omit

1) Mix the marinade sauces and ingredients well in the bowl.

2) Place the meat slices in the bowl and marinade for at least 3 hours or overnight.

3) Heat up a flat pan and line it with some onion, shitake and carrot slices. Add marinade meat and grill it up to your liking. Dont overcook, meat may be slight chewy and cardboard like. Dish out and serve with garlic, korean chilli bean paste wrapped with raw greens just like samgyeopsal.

4) Repeat till all ingredients finish or stir fry the whole thing and place it on the sizzling hotplate. Serve immediately.

Best eaten with rice. So there you go, another simple dish.


ganache-ganache said...

Yummy ! I even added a green apple when I did a similar marinade. I'm so into Korean food lately !!

NEE said... too....they are actually healthy and simple too...if you combine with lots of raw veg.

will note the apple idea. the tartness will prob balance everything else...great! thanks!

Mike Ha said...

Hey Nee.. About your kiasu burger recipe, when you say small onions does it mean those small red onions ie "chang kia"? Thanks! =)

NEE said...

hi mike. you did not get my sms ka. oh dear. i used the brown ones but find the smaller ones.

Cheers said...

Hi Nee, i am going to bake my 1st loaf of bread using your wholemeal bread recipe. I hv some queries: How much water needed to wet the wholemeal flour n why need to wet it since there is already water in the recipe?
If i want bread to be even healthier, can i use completely wholemeal flour? How will it affect the texture of bread? Do i need to adjust the quantity of yeast, water etc if i use all wholemeal flour?

I read your breadmaking tips,very helpful for beginners like me :)
Are there any other pitfalls to avoid? Haha, i want my 1st loaf to be successful :) Thank you

NEE said...

i am not sure which whole meal flour you are talking about. the one i use is the husks. that is why i need to wet it. just like rinsing through with water n squeezing dry.

if you are using ready made flour which i know some places like organic shop sells, that one you have to use their recipes.

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