Aunt Claires Pul Gol Gi Bul Gogi Recipes

KOREAN BBQ BEEF (PUL-KOGI)

Steps:

• In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

AUNT CLAIRE'S CHOP CHAE (JOP CHAE)

Steps:

• Blanch spinach in boiling water for 3 minutes. Drain. When cool squeeze out excess water,set aside.
• In large dutch oven fill 3/4 full with water. Bring to boil, remove from heat. Add Korean vermicelle to water and set aside for 10 minutes. Drain and rince with cold water. Cut into about 4 inch long pieces.
• Cut onions into 1/8 wedges, separate pieces.
• Slice sirloin tip into strips 2 inches long 1/4 inch thick (partially freeze to make slicing easier).
• Mix soy sauce, pepper,sesame seeds, sesame oil, brown sugar and garlic powder. set aside.
• In large wok or skillet, heat 2 tablespoons of peanut oil (adding more as needed when stir frying) over high heat.
• Stir fry each ingredient seperately- carrots,mushrooms,onions and beef .Add all into very large bowl after stir frying.
• Add vermicielle and spinach to bowl with stir fry ingredients.
• Pour soy sauce mixture over and mix well.
• Serve at room temperature.

AUNT CLAIRE'S PUL GOL GI ( BUL GOGI )

Steps:

• Freeze meat for one hour. Slice beef 1/8 inch thick.
• Toast sesame seeds 4-5 minutes in ungreased pan at 350 degrees ,stirring occasionally.
• In a container with tight lid mix well all ingredients except beef.
• Add sliced beef.
• Marinate for 6 no longer than 8 hours, turning over several times.
• Over hot grill or broiler cook beef 2-3 minutes each side.