Variety of Food, Day 12: Bulgogi

Now we're back on track with this Korean beef dish that my husband has deemed a recent favorite.

Bulgogi
Adapted from The Complete Asian Cookbook by Charmaine Solomon.
1/2 cup soy sauce
1/2 cup water
3 cloves of crushed garlic
1 tsp grated ginger
1 tbsp sugar
1/2 tsp black pepper
2 tbsp sesame seeds
2 lbs lean rump or round roast

Combine all the ingredients, except beef, together to create the marinade. Slice the beef into very thin slices, and then cut the slices into 1-inch squares. Place in the marinade for 3-5 hours (or a whole day if you put it in the marinade yesterday afternoon and then went out and partied too hard). To cook, preheat the broiler, spread the meat out on a broiler pan evenly, and cook for 5-7 minutes until the tops start to get crispy. Serve with white rice and the following sauce:

Bulgogi Sauce
3 tbsp soy sauce
2 tsp sesame oil
1 tsp Chinese bean paste
2 tbsp water
2 tbsp dry sherry
1 tsp sesame seeds
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp sambal ulek
2 tsp sugar
Combine all ingredients together.

We did have a vegetable, but I was being lazy, so we went with pre-packaged vegetable birds nests from Trader Joe's. It was very tasty, and I'm (hopefully) back on track for the rest of the month.

Total Kitchen Time: 30 minutes