Bulgogi

We have been on a Korean kick lately.

We're learning the language, reading books, and being so bold as to attempt to cook.

Tonight, at Peter's request, we're having bulgogi.  

Yummy marinated steak strips, 

cooked in a skillet with onions, LOTS of garlic and carrot. 

Woo Seok (our exchange student from a few years ago) and his mom came to visit last spring and she showed me how to make a couple dishes - bulgogi one of them.

Here's my interpretation of what she was doing:

Mix in a bowl with your hands:

1 package steak strips, sliced

1 onion, sliced

1-2 green onions, big sliced

1 carrot, matchsticks

whole garlic bulb, minced

2 heaping T sugar

The steak.

Beautiful.

 

The veggies and sesame seeds.

Pour on it:

2-3 T soy sauce

Lots of pepper

2 T sesame oil

2 T sesame seeds

Set for 1/2 hour.

Cook in skillet with a little oil on high.

She didn't measure anything, of course,
so those are estimates.
She kept pouring and tasting and pouring and tasting.
Unfortunately I don't have her experience to gauge how it's supposed to taste.
So we'll just love it how it turns out.

Reuben and I watched this video that shows how make really cute triangle pouches.
It's like Korea's version of a sandwich
made of seaweed for the bread,
rice and tuna for the filling,
and a great triangle mold to shape it.
We're totally going to try these.

(I was confused by the plastic-covered seaweed, but she shows at the end how to cleverly remove it.
It keeps the seaweed crispy!)