Tuesday, July 15, 2008

Bool Gogi w/Kiwi - (불고기 와 키위 양념)

Check out my basic Boolgogi with Asian Pear!

Want to be a guinea pig? I tried something new last night...

I wanted to make a change from my normal Boolgogi recipe. It's interesting to write everything down like this and use measuring utensils because normally when I cook I just eyeball everything. I must admit though that measuring things out is allowing me to refine my technique because I'll adjust things the next time if I feel something wasn't right.

  • 2 LBS of thinly sliced beef spencer (or so it says on the label at the K-market)
  • 1/2 cup soy sauce
  • 1 cup water
  • 2 TB sesame seeds
  • 1 TB sesame oil
  • 2 TB rice wine
  • 3 1/2 TB sugar
  • 1 TB minced garlic
  • dash of pepper
  • 1/2 TB of ginger powder
  • Onion
  • Green onions
  • Mushrooms

Measure out 1/2 cup of soy sauce and dump it into a bigger mixing bowl.

Add 1 cup water (it looks like pee because it's tinted with soysauce).

Then add 2 TB cooking wine, 2 TB sesame seeds, 3 1/2 TB of sugar, 1 TB sesame oil, 1 TB minced garlic, dash of pepper and 1/2 TB of ginger powder.

Then peel and dice up (pureeing it is probably the better choice, but I was making this at midnight and was too lazy to get out my food processor) one kiwi.

Add the kiwi to the mixture and then get some plastic gloves and mix everything around VERY thoroughly.

Get your beef and peel off one piece at a time and add it to the mixture and coat each piece well.

Take your gloved hand and squeeze the beef around and around in the mixture...I didn't add green onions or onions directly because I thought it would overwhelm the taste of the kiwi. I'm going to add it when I grill it.

I then store half in tupperware for the next day and the other half in a ziploc bag (SQUEEZE as much air out as possible) and stick it into the freezer for later. It can be stored in the freezer for a month (or longer if you squeeze out enough air) and when you need it, just defrost and grill.

24 hours later...I woke up this morning and grilled some Boolgogi to sack my son his lunch for school. If I haven't mentioned yet, my son is a VERY good eater and even though his school provides food for him it's often not enough. I don't sack him lunch EVERY day, but I try to do so at least a few times a week.

First oil your pan and let it get HOT! I let my pan sit on high heat until I see steam rising from it. Then add as much meat as you want and when the red is almost gone, add your onions.

Then throw in some green onions...

And some mushrooms if you want (you can add any kind of mushrooms, carrots, squash, broccoli, ANYTHING!)

Then when it's all cooked, plate and serve immediately!

Here's a picture of Munchkin's doshirak. =) And you don't have to be my guinea pig, because I took a bite of it and it actually turned out pretty well. Try it out! If you want a more traditional Boolgogi recipe you can try the one I linked to at the top instead.


  1. where did you get those tea bags that you use to put the anchovies in?

  2. ^^i bought them at mitsuwa (japanese) market. if you want to buy them online, you can check here...


    hope that helps!

  3. YUMMM! also~ how lucky is J to have yummy food all the time! :P

  4. wow. i'm totally gonna try this!!!! this website is great!!!! i love it. i'm telling you, you should make a korean receipe book for English speakers...I can't find any.


  5. In your opinion, which marinade is better? One with pear or kiwi?



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