A quick week night dinner this week – cheat’s beef Bulgogi, served with rice, kimchi, seaweed salad and butter corn.
Earlier in the week, on my way home from work, I stopped off at Hi-Mart to stock up on my favourite Korean green tea (with roasted rice) and happened to come across a wide selection of Beef Bulgogi Marinades in bottles, my favourite seaweed salad in the freezer section, and some nice looking locally made Kimchi. I’ve since lost my receipt, but I can tell you these three items only set me back about ten dollars.
So for a quick and easy dinner, I took two porterhouse steaks (they were the only steaks we had in the freezer) and sliced them thinly by using a knife horizontally in a sort of sliding action against the pieces.
Then I doused the sliced steak in about five tablespoons of marinade to coat them nicely, and added about half a sliced onion.
After leaving things to marinade for about two hours, I heated a pan until very hot, added some vegetable oil, and there you go. Cheat’s Bulgogi!
Things to note:
- The marinade brand I picked was ‘Chung June One’
- I decided to go with this particular brand because it also included fruit puree (a traditional ingredient in Bulgogi, usually nashi pear) – pear, apple, kiwifruit (!), pineapple (!!) and grapefruit seed extract are included in this one. I don’t know if this makes it more authentic…
- MSG wasn’t the top ingredient. Enough said.
- Commercial marinades are a bit on the sweet side. You might need to add soy sauce as I did, or salt if you don’t have that.
