Bulgogi and Oi Muchim

 

Today I returned to Asia and decided to cook some Korean food. I made wonderful bulgogi, Korean BBQ beef, served with cooked white rice and Oi muchim, spicy cucumber and carrot salad.  I spent about 4 hours in total: 1 hour and 45 minutes to prepare and cook, 5 minutes to clean up, 55 minutes to make the video, and 1 hour and 15 minutes to write down the recipe. 

When making the bulgogi, I had to make sure not to cut the beef too thin but enough to easily soak up the marinade. I gave the beef a lot of time to soak up the marinade because the marinade was the star of the dish. The salad was pretty simple. I just mixed the sliced cucumber and carrot with salt, Korean red chili pepper flakes, scallions, garlic, vinegar, sugar, sesame seeds, and sesame oil. The salad brought some citrus and spicy taste to the dish. The salad and the bulgogi combined well. 


  


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