benazir's blog

Bulgogi

Hello and this is my very first crack at making bulgogi. This is a Korean spicy beef dish and I was playing this game called Star Chef and this character in this game was in charge of the barbecue pit. I then looked it up under curiosity and I seen it is a spicy Korean dish made from beef. The before image shows the finished bulgogi before I plated it and the after image shows the plated bulgogi with a garnish of kimchi and daikon radish.

Now I want to do a kimchi recipe Inshallah. My dad for those that are not aware of passed away nearly 2 years ago. He served in Korea. He told me kimchi stinks. By the way the old man would eat foods that stinks to a high heaven. He ate limburger cheese that really smelled like shit in my oppinion and he ate chitlin’s too which also stinks badly. However my parents were not Muslim. I am the only Muslim on my side of my family, just to let you people know.

Kimchi is Korean spicy cabbage pickle but they have radish kimchi too. You will need 1 lb or 1 kg of chuck which will be made in to ground beef in a food processor. My Birthday Present Is A Meat Grinder/ Homemade Raw Keema (Ground Meat) Please check this out also you can use a rump or even a brisket to make ground beef also. For vegans and vegetarians you know I got you. I am not going to leave you out at all. I got you covered.

For vegan and vegetarian options you can use either 1 bag of crumbles by Boka or Morning Star farm. Beyond meat also has something that looks like ground beef and it is vegan however it does not contain soy. This is for people that may want to keep their intake of soy down to a minum. It is made of pea protien. Read the labels to check the ingredients and this is for everybody.

If you are not wanting to grind your meat then go aghead and use 1 lb or 1 kg of ground beef only. Just be sure to rinse and strain it to remove the bloody water. If you are going to grind your meat, please make sure you wash off your meat before grinding.

Remove the ground meat from the food processor if you are grinding your meat. If not disregard and chop up 1 Asian pear, Add these a little at a time and pulse until there is no more to grind up. Add 5 cloves of garlic peeled and washed and wash 1 small piece of ginger and grind and mix with the Asian pear in the food processor then empty contents in to the bowl with either ground beef or veggie crumbles by these companies I mentioned above.

Add 1 pinch of peppercorns in to a mortar and pestle along with 1 red chili if using and grind in to a coarse powder. If you are using 1 pinch or red chili powder then you can omit the red chili. Add 1 drop of non alcoholic mirin, 1 pinch of pink salt, kosher salt or plain sea salt, 4 chopped green onions. You can add 1 pinch of either palm also called coconut sugar or turbidano sugar or 1 tsp of either rice syrup, sugar free syrup or agave nectar. I added agave nectar to mine.

Add 1 capful of either rice vinegar or lychee vinegar. H mart carries this lychee vinegar. You can also check other Asian stores. Add 1 dab each of guchujang and ssamjang. These are Korean pepper pastes. Add 1 pinch of either or white or black sesame seeds, 3 dashes of either Tamari, soy sauce, panzu, Braggs liquid or coconut aminos, mix and cover and let sit in the refridgerator for 2 hours.

In a hot wok on high heat add 1/4 cup of either corn, canola, peanut, sunflower or safflower oil. Let the oil heat up a bit and put the ground beef or veggie crumble mixture in a hot wok and turn heat to low and let cook for 15 minutes or until done while you are constantly stirring.

This gets served over rice wich is Oh My God so very nice. Enjoy this with either oolong tea black tea or matcha green tea.

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