Bring back Bulgogi

It has been almost two months since I went back home after the journalism fellowship grant in South Korea. I have many fond memories of Korea and I wish that I could take a part of Korea home with me. Food has been a central part of my stay in Korea. Although there are quite a few authentic Korean dishes in Manila, nothing beats eating Korean food along the streets of Myeongdong and Dongdaemun or in small eateries near the Korea Press Center.

Cooking Korean dishes at home can bring back some good old memories. I wanted to surprise my family too, so I went to the grocery and bought the ingredients for one of the most known Korean dishes, Bulgogi. 

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Bulgogi is dish made from beef that is marinated in various seasonings and grilled over high heat. The beef is thinly sliced to make it more tender and to reduce cooking time.

To make your home-cooked Bulgogi, here are the ingredients:

INGREDIENTS:

300 grams beef, preferably sirloin, slice thinly

1 medium sized onion, cut into strips (You can also make it into rings)

For the MARINADE:

2 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp sugar

1/2 tbsp honey

1 tbsp crushed garlic (add if you want it more garlicky)

1/2 tbsp crushed sesame seed

1/5 tsp black pepper

50 gram pureed pear (If you don’t have a blender, use a grater for the pear)

DIRECTIONS:

Wash the beef under running water. Thoroughly clean the beef. Remove any excess fat. Cut into thin slices. 

Combine all the ingredients for the marinade in a bowl. Mix them well.

Add the liquid mixture to the beef and marinate for 30 minutes at the least.

Peel the onion and cut it into strips, about 0.5cm thick.

Heat the griddle or pan. Put the beef, topped with onions. You can add mushrooms and carrots, if you like. Grill the meat at high heat.

You can serve it with lettuce and try eating the Bulgogi Korean-style, by wrapping the beef slices in lettuce leaf, along with gochujang (Korean chili paste) and/or doenjang (soybean paste).

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