Talia's Korean Bulgogi

 

I got this recipe from my friend Talia's blog.

It is delicious.

 But more than that, this recipe is easy to double for another night.

I've been trying to find meals that I can prepare extra to freeze for another time.

My goal is to have a freezer full of cooked, or prepared and ready to cook food for times 

that are exceptionally busy, or I've not been able to organize a meal.   Those are the nights we 

eat two minute noodles or something similarly unhealthy.  This should solve that problem! As well,

I prepared this last night and put it in the fridge ... this afternoon, after we got home late from soccer, I pulled out the bag ready to cook.  I had put the rice in the rice cooker before we left so that was 

ready.  Dinner was on in no time.  AND ... it get's even better.  Rory had to work late but the 

kids were starving so I cooked theirs and ours is actually still waiting in the fridge.  He is

home now but changing my head light.  Seriously, it never stops around here! :)  

Here is the doubled recipe - with the intention of freezing half.

6 tablespoons soy sauce

2 tablespoon sesame oil 

2 tablespoons sesame seeds

4 cloves garlic, minced

2 teaspoons white sugar

1 teaspoon salt

1 teaspoon pepper

1 kg beef, thinly sliced

2 carrots, grated

2 spring onions, sliced

1 onion, finely sliced

Mix first  seven ingredients in a large ziplock bag.  Add beef, carrots, spring onions and onion.  Seal bag and shake it around to coat beef.  Refrigerate for a few hours.  I did mine over night.

When ready to cook, just cook 1/2 of the ingredients in the bag, label the bag and freeze the other 1/2 for another time!

Preheat a wok to high heat.  Stir fry beef and veggies in small batches.  Talia's recipe said until you get crispy bits.  Mine never went crispy but I don't think my beef was as thin as hers ... No matter though, it was still delicious!

More Korean Food ...

This is a group of recipes Grace taught me to make ...

White fleshed fish ... cook minced garlic and soy sauce in fry pan with a bit of olive oil.
Add fish. Cook til fish is cooked ...

Garlic shoots. Fry in olive oil and soy sauce.

Bean Sprouts and spring onions. Steam bean sprouts.
Add chopped spring onions, soy sauce and sesame oil.
Swirl.
Remove from heat.

Serve with rice.
(and kimchee ... optional !)

Fish sauce - Jeogal

Bonnie made a lovely Kimchi with Authentic Korean Fish sauces.

there are lots of fish sauces.

Jeotgal or jeot is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.
Jeotgal is mainly used as a condiment in pickling kimchi and as a dipping sauce for pig's feet (jokbal) and blood/noodle sausage (sundae). Sometimes jeotgal, commonly saeujeot, is added to Korean style stews (jjigae) and soups (guk and tang), for flavor instead of using salt or soy sauce (ganjang).
The types of jeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of jeot compared to the inland areas.

- from http://en.wikipedia.org/wiki/Jeotgal

My Egg dish from the other post is cooked with a shrimp saurce.

Grace's breakfast

Today I would like to invite you my breakfast table.
In Korea, meal is same word as 'rice'.

Actually, there are two different words to call rice: 'Bob' is cooked rice ,which is steamed rice.
Another is 'Ssal', which is uncooked as a grain.
Breakfast, lunch and dinner can be called 'Bob'.

Of course, Jun and Grace normally have 'Bob' three times a day with 'Bob' in Korea.
Since we live in Australia, at least one meal we try to have as we used to eat in Korea.

Saturday Breaky - I did four side dishes and Korean Miso soup.
Side dishes - Steamed Egg with fish sauce.
Fried Tofu
Steamed Broccoli with chilly sour sauce.
Nori(Seaweed, there are at least 10 different seaweeds, Korean and Japanese eat)


Side dishes are important. A bowl of rice always goes with savory dishes.
Odd number is preferable so 3,5,7,9 side dishes are served in traditional serving.

Soup helps digesting a bowl of rice.
Children easily put their rice in the soup eat with spoon.

I did mushroom , potato, Chilly Miso soup.
I will post it later how to cook.