Bulgogi (Korean steak)
“Aside from kimchi (hot pickled cabbage), bulgogi is probably the national dish of Korea,” says Stuart Liptay. “There are many different ways of cooking it from stir-frying to the traditional charcoal grill, which looks like an inverted helmet.” An electric indoor grill mimics the traditional charcoal barbecue and makes this “a wonderful dish to make at home.” He found this recipe, “the best he’s ever seen,” in a Korean cookbook.
In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now
“Aside from kimchi (hot pickled cabbage), bulgogi is probably the national dish of Korea,” says Stuart Liptay. “There are many different ways of cooking it from stir-frying to the traditional charcoal grill, which looks like an inverted helmet.” An electric indoor grill mimics the traditional charcoal barbecue and makes this “a wonderful dish to make at home.” He found this recipe, “the best he’s ever seen,” in a Korean cookbook.
In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now
Bulgogi (Korean steak)
2 lbs sirloin steak
2 Tbsp Chinese cooking wine or sherry
¼ cup beef stock
¼ Tbsp ground black pepper
Rice
1 head lettuce (red lettuce is great), washed and separated into leaves
Kimchi
Ssamjang paste (Korean dipping sauce)
Korean spring onion salad (see below)
Marinade
3 scallions, chopped
4 cloves garlic, sliced
5 Tbsp soy sauce
2 Tbsp sesame oil
¼ cup sugar
⬗⬗ Partially freeze the steak for 15 minutes; cut on the bias into razor-thin slices.
⬗⬗ Mix marinade. Marinate steak for 2 hours.
⬗⬗ “This is the fun part now,” Cook rice; “Korean rice is the best for this because it’s very sticky.” Prepare a bowl for each person.
⬗⬗ Prepare small bowls of kimchi, ssamjang paste and spring onion salad.
⬗⬗ Heat the electric grill on the table where you’re going to eat. Cook the beef; put each piece flat on the grill so it cooks quickly. Once a piece is cooked to your liking, pick it up with your chopsticks (or fork) and eat it. Or, you can make a type of sandwich by placing a leaf of lettuce in your palm, adding cooked rice, beef, kimchi, ssamjang paste and spring onion salad. Roll up the lettuce around the contents and eat.
⬗⬗ Stuart adds “make sure to cook the sliced garlic along with the meat because it just melts in your mouth once cooked, or add it to a lettuce sandwich.”
Korean spring onion salad
This salad is like the one Stuart Liptay remembers from his favourite Bulgogi restaurant in Korea.
1 Tbsp soy sauce
1½ Tbsp rice vinegar
1 Tbsp sesame oil
2 Tbsp cold water
1 Tbsp finely flaked red pepper (found in Asian groceries)
1 Tbsp sugar
6-8 stalks spring (green) onion, 3-inch lengths cut lengthwise into strips.
⬗⬗ Mix together and serve with Bulgogi or Dak-galbi in a lettuce sandwich.
Stuart Liptay
2 lbs sirloin steak
2 Tbsp Chinese cooking wine or sherry
¼ cup beef stock
¼ Tbsp ground black pepper
Rice
1 head lettuce (red lettuce is great), washed and separated into leaves
Kimchi
Ssamjang paste (Korean dipping sauce)
Korean spring onion salad (see below)
Marinade
3 scallions, chopped
4 cloves garlic, sliced
5 Tbsp soy sauce
2 Tbsp sesame oil
¼ cup sugar
⬗⬗ Partially freeze the steak for 15 minutes; cut on the bias into razor-thin slices.
⬗⬗ Mix marinade. Marinate steak for 2 hours.
⬗⬗ “This is the fun part now,” Cook rice; “Korean rice is the best for this because it’s very sticky.” Prepare a bowl for each person.
⬗⬗ Prepare small bowls of kimchi, ssamjang paste and spring onion salad.
⬗⬗ Heat the electric grill on the table where you’re going to eat. Cook the beef; put each piece flat on the grill so it cooks quickly. Once a piece is cooked to your liking, pick it up with your chopsticks (or fork) and eat it. Or, you can make a type of sandwich by placing a leaf of lettuce in your palm, adding cooked rice, beef, kimchi, ssamjang paste and spring onion salad. Roll up the lettuce around the contents and eat.
⬗⬗ Stuart adds “make sure to cook the sliced garlic along with the meat because it just melts in your mouth once cooked, or add it to a lettuce sandwich.”
Korean spring onion salad
This salad is like the one Stuart Liptay remembers from his favourite Bulgogi restaurant in Korea.
1 Tbsp soy sauce
1½ Tbsp rice vinegar
1 Tbsp sesame oil
2 Tbsp cold water
1 Tbsp finely flaked red pepper (found in Asian groceries)
1 Tbsp sugar
6-8 stalks spring (green) onion, 3-inch lengths cut lengthwise into strips.
⬗⬗ Mix together and serve with Bulgogi or Dak-galbi in a lettuce sandwich.
Stuart Liptay
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