These recipes come from “The Korean Kitchen” by Copeland Marks (Chronicle, San Francisco, 1993). There are many hits for this book on Google, but I can't find the publisher's description. Apart from using non-ambiguous quantities, I haven't changed much. The important thing for me is that the side dishes are those for which I can easily find ingredients in Ballarat.

Ingredients

quantity		ingredient		step
500 g		beef, sliced about 3 mm thick		1
15 g		sugar		1
100 ml		soya sauce		2
0.5 g		pepper, ground from mill		2
40 g		spring onions		2
10 g		garlic		2
5 ml		sesame oil		2

Preparation

1. Mix the beef and sugar in a bowl. Leave while preparing the marinade.

2. Crush the garlic, chop the spring onions into 2 cm lengths. Mix with the other marinade ingredients and add to the meat. Mix well and leave for several hours.

3. Grill on a table grill and serve with the side dishes below:

 

Image title: Bulgogi 3          Dimensions:          4032 x 3024, 1840 kB Make a single page with this image Hide this image Make this image a thumbnail Make thumbnails of all images on this page Make this image small again Display small version of all images on this page All images taken on Saturday, 13 August 2011, thumbnails          All images taken on Saturday, 13 August 2011, small Diary entry for Saturday, 13 August 2011 Complete exposure details

 

Side dishes

Serve several or all of these side dishes.

Kimchi

See separate recipe

Myulchi Boekum (dried anchovy condiment)

This dish uses the term anchovy, but from the description the fish looks more like Malay Ikan bilis. That's available here, so we use that.

quantity		ingredient		step
50 g		spring onions		1
15 ml		oil for frying		2
10 g		garlic		2
40 g		ikan bilis		2
10 ml		soya sauce		2
5 ml		gochu jang (고추장) paste		2
5 g		sugar		2
3 ml		sesame oil		3
		sesame seeds, toasted		3

1. Cut the spring onions into thin slices.

2. Crush the garlic and fry briefly in the oil. Add the dry ikan bilis and mix, then add soya sauce and mix, finally gochu jang and mix. Add the spring onions and sugar and stir-fry for one minute.

3. Add sesame oil and sesame seeds and allow to cool. Serve cold.

Muu Namul (sliced giant radish)

This recipe appears to suggest frying 500 g of radish in 5 ml of sesame oil. I suspect they have forgotten to mention frying oil in the ingredients, so I've added it.

quantity		ingredient		step
500 g		giant radish (daikon)		1
20 ml		oil		1
5 ml		sesame oil		2
5 g		sesame seeds		2
3 g		salt		2
10 g		garlic		2
2 g		sugar		2
0.5 g		pepper, ground		2

1. Cut the radish into julienne sticks about 6 cm long. Fry in oil for about 1 minute to soften.

2. Mix in the other ingredients. Serve at room temperature.

Hobak Namul (blanched zucchini)

quantity		ingredient		step
500 g		small zucchini		1
5 ml		sesame oil		2
5 g		sesame seeds		2
5 ml		soya sauce		2
10 g		garlic		2
2 g		sugar		2
0.5 g		pepper from grinder		2

1. Cut zucchini into 3 mm slices. Blanch in boiling water for 20 seconds, then rinse in cold water. Drain and dry on a kitchen towel.

2. Crush the garlic. Mix all other ingredients with the zucchini. Serve at room temperature.

Beuseus Namul (Stir-fried dried mushrooms)

The quantities in the original recipe sounded suspect. They wanted 2 ounces (57 g) of dried mushrooms, which is an enormous amount. The quantities here seem more appropriate. I find shiitake mushrooms good for this recipe. Again no mention of frying oil.

quantity		ingredient		step
15 g		dried mushrooms		1
10 ml		frying oil		3
5 ml		sesame oil		4
20 ml		soya sauce		4
10 g		garlic		4
2 g		sugar		4
0.5 g		pepper		4
		sesame seeds		5

1. Soak the mushrooms in cold water for 1 hour. Apparently hot water extracts more flavour, so it should be cold.

2. Drain mushrooms, press gently to eliminate excess liquid, and cut into slices about 5 mm wide.

3. Fry the mushrooms in the frying oil for about 10 seconds.

4. Add the other ingredients (except sesame seeds) and stir-fry for about 30 seconds.

5. Pour into a serving dish and garnish with sesame seeds.

Gim gui (roasted seaweed)

quantity		ingredient		step
20		sheets dried seaweed (laver)		1
		sesame oil		1
		salt		1

1. Smear a little sesame oil over each sheet of seaweed and sprinkle with salt.

2. Heat a frying pan over low heat, then dry-fry the sheets, one at a time, until they change colour.

3. Cut each sheet crosswise into 4 smaller sheets. Anchor with a toothpick to stop them blowing away.

Sookju Namul (Bean sprout salad)

The original of this recipe wants the bean sprouts cooked for 1 minute. That seems wrong to me, so I have shortened it considerably.

quantity		ingredient		step
250 g		bean sprouts		1
		boiling water for blanching		1
5 g		salt		2
40 g		spring onion		2
10 g		garlic		2
0.5 g		pepper		2
3 ml		sesame oil		2
		sesame seeds		2

1. Blanch the bean sprouts in the boiling water for 5 seconds. Rinse immediately in cold water and dry.

2. Mix in a serving bowl with the other ingredients.