If you’ve never heard of beef bulgogi it’s time to learn. This is one of Korea’s national dishes. It’s been around for a couple thousand years. It means “fire beef”.
Beef bulgogi can be grilled or stir fried
Traditionally it’s grilled. That’s probably best but it’s tricky. Stir-frying is getting pretty big these days – probably because it’s way easier. But you can grill it. Just be ready to move fast. The beef is sliced thin. Think about using one of those grilling pans with the holes in so you don’t need to individually flip bits of beef. That’s enough to drive anyone crazy. If you want to serve it old school – in a lettuce wrap – you should think about making ssamjang. That will mean a trip to an Asian market. Takes a few ingredients you won’t get at a grocery store.
You can get gochujang and doenjang at any Asian grocer
Gochujang is a fermented soy red pepper paste. It’s spicy but not crazy hot. Doenjang is that same fermented soy bean paste without the red pepper. Confused? It’s like any new cuisine. You will figure it out. I promise. If you are getting into Korean cooking you need the ingredients anyway.
Bulgogi makes the perfect Korean lettuce wrap
Bit of rice. Bit of beef bulgogi. Drizzle of ssamjang. Maybe some sliced radish. All wrapped up in a piece of lettuce. The original lettuce wrap. Maybe the first wrap of any kind. Maybe not. I’m not making claims here… You can serve it on rice. That’s bibimbap. Mound it on some baguette and drizzle it with some gochu mayo. That’s just crazy goodness for your mouth. Any way you serve it, beef bulgogi is famous for a reason. It’s just tasty, tasty stuff. Stir fry turned up to 11. And it’s easy. Did I mention that?
