Finishing off “Wok Week” with savory-sweet Korean BBQ, made of heavily seasoned stir-fried beef, sesame seeds, and scallions. Bulgogi is not only one of my all-time favorite dishes, it’s a sure-fire way to introduce your family to a life-long love of Korean cooking.
Wok Week has been so much fun!
If only you could have sat in my kitchen to take in the steamy aroma of caramelized garlic, ginger and soy, and watched the wok blazing over open flame, working its magic… sigh.
I think we’re going to have to do it again, and soon.
When we plan to go out to eat, one of the places my kids frequently ask to visit is a local Korean restaurant known for their stone bowl dishes and bulgogi.
Their eyes widen as the server sits all the classic Korean side dishes down on our table, followed by steeping bowls of spicy broth, and a sizzling iron pan piled with hot korean bbq beef, known as bulgogi.
They pick up their chop sticks and throw caution to the wind, heading straight for the spicy beef pieces, too hot to swallow on the first bite.MY OTHER RECIPES
This is an Instagram Shot of #TheAftermath. Notice, no Bulgogi left.
If you’ve never tried it, Bulgogi is a real treat.
It’s traditionally sliced paper-thin, marinaded in a savory-sweet sauce, then cooked over a Korean grill. But if you ask me, it’s much easier to handle in a WOK.
Slice the beef while it’s frozen, so it’s easier to cut thin, and marinade in the customary fashion.
Then heat a wok to high heat, drain the marinade and quickly stir fry.
The sugars caramelize creating a wonderfully crispy texture along the edges, and of course, the high heat intensifies all the vibrant flavors to develop the most amazing aroma imaginable.
You end up with all the best attributes of Korean BBQ, without needing the bbq.
You can serve Korean Bbq with rice, kimchi and other Korean side dishes (like one of our most popular recipes, Korean Veggie Pancakes) or use it to make ridiculously-good Korean style tacos and lettuce wraps.
You are going to love this!
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