Son and I love Korean food. He is sure to get the hot tofu soup (extra spicy!), and I never fail to get the bulgogi (BBQ beef). When the waiter comes out with a burning hot plate, the beef is smoking and onions are still sizzling. You can see the sugars in the onions caramelizing, and smell the smoky-sweetness of the beef. The silky sweet onions are the perfect contrast to the flavorful, chewy beef.
Since I love bulgogi so much, the natural choice (for me at least) would be to put it in a sushi roll. The rice cuts through the richness of the bulgogi and the onions, and balances it wonderfully. Sure, it takes a bit of time to make, but even without rolling it in sushi, the bulgogi is well worth the time spent.
This bulgogi recipe is from My Korean Kitchen.
- 6 sheets nori
- 3 cups sumeshi
- 6 tbsp shoyu
- 3 tbsp brown sugar
- 2 tbsp mirin
- 1/2 onion, grated
- 3 cloves garlic, minced
- 1 medium red apple, grated
- 1 tsp ginger, minced
- 1/8 tsp ground black pepper
- 2 lbs sirloin, thinly sliced
- 1 onion, sliced
- 2 stalks green onion, thinly sliced
- 1/2 carrot, julienned
- 1 tbsp sesame oil
- 1 tbsp cooking oil
- 1 tbsp sesame seeds
- Mix the shoyu, brown sugar, mirin, grated onion, garlic, apple, ginger, and black pepper in a large bowl. Mix in the sliced meat, then the sesame oil. Cover with plastic wrap, and marinate in the fridge for at least 4 hours.
- Cook sushi rice.
- Preheat a wok or large skillet over medium high heat. Add the cooking oil.
- Add the meat and vegetables. Cook, stirring occassionally, for 3 to 5 mins or until the meat starts to brown.
- When the meat is nearly cooked, mix in the sesame seeds.
- Roll the sushi, using several pieces of bulgogi and onion as your fillings.