Friends In The Kitchen~Amici Nella Cucina: Korean Bul-Go-Gi (Barbecue Beef)

Like most "exotic" cooking, this is actually very simple. It's just a different use of flavors that Americans already use, just a bit differently.

Key tips:

* The Sesame Oil is VERY important because of it's distinct flavor.

* Finely chopped garlic can be substituted for the garlic powder.

* Finely chopped onions can be substituted for the dried onions.

* White sugar will work if it's all you have.

Korean Bul-Go-Gi ("Bur-Go-Gi") Braised Barbecue Beef

This is a simplified version of Grace Ahn's recipe

Flank or "Flap" steak, cut into very thin slices.

Coat the steak in sesame oil, add garlic powder, dried onions and a small amount of brown sugar or honey.

Coat the meat evenly with the above ingredients, then add Teryaki Sauce until almost covered. Let marinate in refrigerator for at least four to six hours, stirring occasionally.

Grill meat on open grille, or sear in heavy skillet over high heat. Serve immediately with rice and vegetables.

** Information about rice:

There are as many varieties of rice as there are cultures who eat it. Most Europeans (and therefore most North Americans) are accustomed to "long grain" rice, which cooks up "separate and fluffy."

The down side of it is that long grain rice is not very flavorful or substantive. It also doesn't stick together very well, making it difficult to eat.

Asians (including Koreans) prefer medium or short grain rice, which is more flavorful and "clumps" together easily. The most popular variety is "CalRose" which is grown in California and exported heavily to Asian countries. It is also labeled "medium" or "short" grain rice and is available in most places in the U.S.

My Nephew Michael Garren

offered this story, and video about Korean Purple Rice (Japgokbap), which is excellent as a side to BulGogi:

Every Wednesday, I had a standing lunch appointment (with myself) in a place of solitude and beauty. A place I liked to call, "Mecca," or more-precisely, my favorite Korean Restaurant "du jour." Aesthetics were calming, service was seamless, and never a judgment by the lunch staff. My attentive waiter provided me with several ice buckets without having to request them. Yes, the plural form of bucket. Soju, Hite, and a bottle of sparkling water guarded my meal as watchtowers centered within the Demilitarized-Zone. That very place closed due to the takeover of new leadership, which led me to a new place recommended by my ever-so-attentive and caring [Korean] waiter.

Fast-forward to a week later, I ventured to a more simple and "at-home" dining experience. The place recommended to me by aforemetioned Korea-Town "local" was a restaurant specializing in all things "chigae," or soup. The most-attentive "ahjumma" (older-lady, almost like a grandmother) working there, introduced me to purple rice. Until some months ago, I would have never requested purple rice. I have always preferred steamed, white rice. Yet, it was "ahjumma" that would automatically serve me this choice of rice without asking. She was one of the "few" who could tell I was at least partial-Korean, only addressing me in Korean, and therefore, assuming I would prefer purple rice. To be frank, I only ate the serving of purple rice that day to be polite and gracious to my sweet-as-sweet-could-be elder. Thanks to her, I have enjoyed purple rice ever since!

Multi-grain purple rice, or Japgokbap, is a healthy alternative to steamed white rice. Depending on how much black rice one uses, the final color will vary; usually in various hues of purple. Black rice has a glutinous coating which alters the color of the white rice during the cooking process. Moreover, the rice becomes "sticky" and easy to "clump" due to its' gelatinous coating. This is relatively easy to source whether it is a store-bought pre-packaged mixture or from scratch. The store-bought packages may contain any number of grains. Cooking time is fast as most pre-packaged rice is pre-cooked. I find the Korean Markets have the best selection.

https://www.youtube.com/watch?v=e-eEMhASEw4&feature=youtu.be

You can cut this recipe to suit your needs. Like all Asian rice, it is one part rice, one part water. This just adds one part of Black Wild Rice, which turns purple when cooked with white rice. Rinse the rices thoroughly before cooking (as is demonstrated in the video).

Below are some photos from the many Korean barbecue meals I have thoroughly enjoyed.