For October’s cooking class at church we learned how to make bulgogi.
2 pounds thinly sliced beef chuck or sirloin
1 carrot thinly sliced (julienne)
mushrooms thinly sliced
1 cup soy sauce
1 cup water
1/2 cup sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
2 teaspoons sesame seeds
1/8 teaspoon pepper
1. Mix all marinade ingredients into a large bowl.
2. Add meat to marinade. Toss gently to mix everything together.
3. Marinade meat for about an hour.
Tip: If you want to make the meat more tender, add about 1/4 of a kiwi fruit blended into the marinade the last ten minutes.
4. Cut carrots and mushrooms. Mix in to marinade.
5. Use sesame oil to coat skillet.
6. Fry on high heat until cooked through.
You can serve plain or with white rice.
When my church decided to start a once per month cooking class, I was so excited. Not only do I get to learn how to cook some traditional Korean dishes, but I get to hang out with my girlfriends in the process.
Our first class was Japchae.
4 oz beef steak cut into strips
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves minced garlic
1 tsp sugar
seasonal vegetables (we used mushrooms, carrots, onions, bell pepper, and cucumbers for our class)
sweet potato noodles
1 tbsp sesame seeds
1. Marinade beef in soy sauce, sesame oil, garlic, and sugar. Store in refrigerator.
2. Scramble egg in a bowl. Fry egg in a pan. Once cooled, cut egg into strips.
3. Chop or julienne vegetables into small strips.
4. Put noodles in boiling water and cover for 7 minutes, stirring occasionally so they don’t stick.
5. Brown meat in skillet on medium.
6. Add vegetables that take longer to cook first (carrots) and stir. Continue adding vegetables until you have added them all.
7. Add the eggs and cooked noodles at the end.
8. Add any additional soy sauce or sesame oil to taste.
9. Sprinkle sesame seeds as a garnish at the end.
Our next cooking class is September 15 at 10 AM. We will make cucumber kimchi and vegetable pancakes. The cost of the class is $5.