As you may know I’m not really all that partial to Korean food. I don’t hate everything, there are a fair few things that I will tuck into with gusto and bulgogi is one of them. At my last school they gave us lunch everyday. Once or twice a month if we were lucky, it would be bulgogi day!!!I would eat lunch twice on those days just because it was so good.
For those not in Korea, bulgogi is thinly sliced pieces of beef. fried with onions, pieces of carrot and mushrooms in a sweet gravy like sauce. Koreans serve it with rice, which is a very enjoyable way to eat it. However it got me thinking about what other dishes we could use bulgogi for. Beef in general is quite expensive here in Korea and lots of people shy away from buying it, especially if they are living by themselves. The great thing about bulgogi though is all the big store like homeplus sell it by weight, so you can easily get a small potion just for yourself. We bought a huge pack at Costco 2kg for 22,000. So I decided to make a trio of western delights using the bulgogi as my base.
If none of these babies tantalize your taste buds you could also use it to make Spaghetti Bolognese, fajitas/burritos, stew, chili, hotpot, pies,burgers, empanadas, stir fries or nachos supreme.
250g of bulgogi per sandwich
1 Panini, baguette or sub roll (you can always use two slices of bread in a pinch)
75g of grated cheese (whatever you have is fine, or use Philadelphia for a philly steak sandwich)
Lettuce, tomato, onions etc (optional)
Cook the bulgogi in a frying pan, no need to add any oil as there is already fat in the meat. Meanwhile toast your roll or bread in the oven for a minute or two. Sprinkle on the grated cheese and pop it back into the oven until the cheese has melted. If you are using Philadelphia then you can omit this step just spread on a thick layer on to your roll or sandwich. Load the bulgogi into roll and top with salad if using.
Bulgogi Noodle salad
500g of bulgogi
250g of Vietnamese rice noodle (you can use any kind of noodles for this though)
1/2 cucumber thinly slices
1 red pepper thinly slices
150g of cooked endamame beans (found at my local veggie mart)
5 spring onions
2 tablespoons of soy sauce
2 tablespoons of sweet chili sauce
1 tablespoon of sesame seed oil.
1 tablespoon of sesame seeds
Cook you bulgogi in a frying pan without oil. When the meat is completely cooked through leave to cool a little. Meanwhile boil your rice noodles for 5 minutes or until they are done. Drain the noodles until dry then mix in with the bulgogi meat while it is warm but not hot. The noodles will absorb all of those flavorsome juices. Leave to oneside until it has gone cold. Meanwhile slice your vegetables. You can use anything you like really, I just used what I had in the fridge. When the noodle bulgogi mixture has cooled. Mix with the sliced vegetables, throw on the endamame beans and add the soy sauce, sweet chili sauce and sesame oil and mix well. Sprinkle on the sesame seeds and spring onions. Voilà a quick and easy noodle salad.
500g of Bulgogi
2-3 cloves of garlic
200g of mushrooms
1 tablespoon of paprika
1 tablespoon of mixed herbs
4 tablespoons of sour cream
1 glass of white wine
300g of flat pasta or noodles (I used fettuccini)
A glug of olive oil
A knob of butter
Fry the garlic and onions in the oil for a few minutes until they have softened. Add the mushrooms and the butter then fry until the mushrooms have cooked. When they are done transfer them to a bowl. Fry the bulgogi in the frying pan. When it has started to color add the paprika and continue cooking until the meat is done. Add the onion and mushrooms back into the pan along with the wine. Cook for 5 minutes or until the wine has cooked out. Add the sour cream and mixed herbs, then stir in to make the sauce. When the mixture is ready serve with the pasta. Voilà a delicious bulgogi stroganoff. .