I had my first taste of bulgogi a few months back. The dish originally called for beef but back then, I used chicken. This time I used pork strips. My mom found this recipe in a Nestle newsletter. This dish we served during my dad’s birthday celebration so the quantity is a lot. Bulgogi is a Korean dish consisting of marinated beef slices on a bed of sprouts.
Korean Bulgogi
1kg pork strips
1/2 cup rice wine
1/2 cup Maggi Savor seasoning
1/2 cup soy sauce
1/4 cup sesame oil
2 tbsp white sesame seeds
Mix everything together and marinate for at least an hour. Stir-fry the meat by batches until browned.
To prepare the bed of sprouts, bring water to a boil. Add 1 Maggi beef bouillon cube. When boiling add about 2 cups of mungbean sprouts. Boil for two minutes then drain. When drained, mix the sprouts, 2 tbsp sesame oil, chopped scallions and 2 tbsp black sesame seeds. Place the sprouts in a round serving plate, make sure to cover all of the plate. Place stir fried meat (one to one-and-a-half cup, depending on how meaty you want it to be) on top of the sprouts. Top the center of the meat with more white sesame seeds.
***
Ever wondered how a market looks like in other parts of the world? Check out “To market, to market”. Or you can share yours, too.
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
About Gay
Recent Comments