According to another “National Food Days” calendar I found, January 13th is National Korean-American Day. Which, of course, got me to thinking about my experiences with Korean cuisine, and how few they were. It was not till the middle to later 2000s that Korean food began to make an appearance in the food truck scene. Korean “tacos” became all the rage, and suddenly restaurants began opening offering Korean style “barbecue”.
Korean barbecue is called Bulgogi which translates to “fire meat”, and, originally, it was only a beef dish. Pork and chicken are now included as folks wanted more of a variety. The marinade used for beef is also used for pork, and chicken has a more subtle type. Let’s take a step backwards, in time, and see how this recipe originated.
A quote, from an article in Smithsonian Magazine, about Bulgogi, sums up its historical background, “According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty.” In other words, the recipe began with grilling, turned into a sort of soup, and then returned to being grilled.
Kimchi, Savory Korean Pancakes with Grilled Salmon and Chopped Vegetables. Bulgogi Beef, Bulgogi Inside Egg Roll Wraps and Deep Fried, Bulgogi Chicken Lettuce Wraps,
I have tried all three meats, in various forms, which gives a variety of taste, texture and scent. Beef wrapped in egg roll wrappers and deep fried adds crunch to the tender beef while an explosion of sauce bursts forth. Thinly sliced pork plus the addition of thinly sliced raw, and crunchy, vegetables, wrapped in lettuce leaves has a fresher flavor combination. Pieces of marinated and grilled chicken, topped over steamed rice, has more of a comfort food aura surrounding it. If doing the lettuce wrap sounds enticing, use a type of butter lettuce such as Bibb or Boston. The leaves are smaller than iceberg or romaine, sweeter in taste and more pliable for wrapping around ingredients.
There are various methods to making Bulgogi:
Grills
Tabletop grill or small barbecue is the traditional method.
Wood chip barbecue grill gives a smokier flavor addition to the meats.
Charcoal grill: The marinade, juices, and fats drip onto the coals, burn, and then come back to “smoke” the meats.
Pans
Cast iron pan: Retains heat well which allows for even cooking and a better sear.
Griddle: Can be used on the stovetop or on a grill
Skillet: Can be used to cook thin slices of meat
Bulgogi Beef and Deep Fried Inside Egg Roll Wrappers
Now for the marinades, for beef and pork (using 2 lbs. of meat), the ingredients are:
6 Tbsp. soy sauce (low salt is fine too)
3 Tbsp. brown sugar
2 Tbsp. Japanese rice wine aka Mirin
1 cup of peeled and diced red apple, Asian pear or pineapple.
¼ cup diced onion
1 Tbsp. minced garlic
1 tsp. minced ginger
1/8 tsp. ground black pepper
Bulgogi Chicken Lettuce Wraps
The marinade ingredients for chicken (using 1 lb.) are:
3 Tbsp. soy sauce (low salt is fine too)
1 and ½ Tbsp. brown sugar
1 Tbsp. Japanese rice wine aka Mirin
2 Tbsp. lemon juice
1/2 Tbsp. minced garlic
1 tsp. minced ginger
1 tsp. sesame oil
Pinch of ground black pepper
Preparation is similar for all meats:
Thinly slice beef or pork; cut up, into 1-inch pieces, the chicken; place in sealable container.
Place all ingredients for marinade into blender and blend until smooth. Pour over meat in container, mix to coat, seal and refrigerate for four hours. Remove meat from marinade and grill on medium-high heat.
The excess marinade can be put into a small pan, high heat, and reduce to a thicker sauce for the grilled meat.
Kimchi
A traditional Korean side dish is Kimchi which is a salted and fermented vegetable, usually Napa cabbage or Koran radish. The seasonings added are Korean chili powder, spring onions, garlic, ginger, and jeotgal (a salted seafood). Korean chili powder is called gochutgaru which has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to very hot. In Northern Korean, kimchi is on the milder side of hot, while in Southern Korean, they like it hot-hot-hot. Kimchi is eaten on a global scale, and can often be found at Asian restaurants offering a buffet menu. Kimchi is similar to sauerkraut, since they both are typically made within ceramic containers. However, the kimchi process is shorter in time and is spicy in nature, while sauerkraut is sour.
Savory Korean Pancakes with Grilled Salmon and Chopped Vegetables.
Leftover bulgogi, if there is any, and kimchi can be used to make Korean pancakes. These pancakes are of a more savory nature than the typical breakfast pancake we eat in the USA.
A batter of flour and egg is pan-fried with chopped vegetables, meats and seasonings having been added to the batter, and is similar to a fritter. The dipping sauce for the pancakes is a combination of soy sauce, Japanese rice wine and red pepper flakes.
Pancake Batter with Added Ingredients 
Fry One Side.
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| Flip and Fry Other Side |
If you are lucky, and happen to live in an area which has Korean restaurants or food trucks, and stores to buy ingredients, do yourself the favor and try this cuisine. If not, online shopping will provide the ingredients, and making it at home can be a great experience in learning something new.
Mary Cokenour
