Bulgogi (불고기)

A while ago, Will's mom gave us a bottle of Sempio Bulgogi sauce. Eddie has since told me that it's good stuff. Seeing how I am still procrastinating about buckling down and lesson planning, more cooking (and therefore blogging) is in order. (Don't worry; I am ready for Tuesday, but not yet Monday.) The bottle came with a handy-dandy mini-booklet of recipes, making life easier. As usual, adjustments were made to what was on hand.

Bulgogi traditionally has been an open-flamed beef dish. It is now commonly stir-fried, and that's my route.

Ingredients (serves 2):
0.67 lbs thinly sliced beef (rib eye was on special at T&T)
1 onion, sliced (280g)
325g sliced mushrooms
1 red pepper, sliced (320g)
Bulgogi sauce

Method:
Place all the solids in a large bowl. Mix with enough sauce to coat everything. We used about a 1.5 cups)
Marinate for at least 30 minutes.
Heat a fry pan and cook until meat is done. It took us 3 batches.
Season with pepper as needed.
Serve with rice or noodles.


Comments:
To help things cook faster, we covered the pan to trap in the steam. This led to the entire thing being rather liquidy, after the mushrooms cooked. It would probably be better if the mushrooms were cooked separately first, then added back into the mixture after everything else was cooked, just to incorporate.

I would also marinate the meat separately. There was no way to make sure that the meat was really coated when it was in with all the veggies.

The onion and pepper also needed to be more thinly sliced. I'm not a huge fan of peppers, so I should've only put half of that pepper in. (The peppers were massive, and that was the smallest available. Sad.)
It needed zucchini. I LOVE zucchini.

A properly smokin' wok would've given it loads of flavour, but that can't be helped =P

Verdict:
Ok. It'd probably be a lot better with the above adjustments.