Hi my name is Jia Choi. I'm from O'ngo Food Communications I have a cooking class I majored in Korean food and Korean food culture. And I've been running cooking classes aimed toward non-Koreans. Most of my clients are tourists. And today I will cook bulgogi, which is of course Korean's favorite and non-Korean's favorite Korean food. Okay this is my book and my book was included in this month's Korea Curated box. And that's why I'm here to explain and show you how to cook one of these recipes, bulgogi. This is beef sirloin thinly sliced but if you cannot get it you can substitute with chicken breast. In that case, just make sure that it's not too thick. Try to make it a little bit thin. I'm going to first mince the garlic and the leek so the easiest way to mince the leek, you just, okay! Crush like this from the top. And finely mince the garlic. Koreans love garlic. So maybe if you don't like garlic you can reduce a little bit. But garlic and leek are must have ingredients for bulgogi. The easiest way to mince the leek you just use the tip of the knife you don't have to cut all the way down. Just cut a few times like this. And then, thinly slice the leek. And it is going to be automatically minced. Okay, so this is more for a garnish green onion. Leek and green onion are in the same family they have a similar taste so if you don't have it you can substitute green onion for leek or leek for green onion. I'm gonna put this aside because I'm going to sprinkle it over the bulgogi last. Thinly slice the onion and this is a fruit, Asian pear. Guess why I'm using this? Many people ask me "Why are you using fruit for your bulgogi sauce?" There is a reason. A few ingredients have an enzyme that tenderize the meat in a very short time. Pear is a Korean favorite because it doesn't have a strong flavor and if you marinate a sauce that has Asian pear in it the taste is of course very good but it tenderizes in a short time. So you don't have to marinate for a very, very long time. Okay, I'm going to peel the pear because the skin is quite tough. Okay, now I have everything on the board I'm going to combine everything and the sauce is going to be made very quickly. I have here about 200 grams of the beef. So for this amount of beef of course in the book everything is not one portion. But if you are cooking just for yourself or for two, I think this much would be enough. Two tablespoons of soy sauce. And then a little bit of sugar, today I'm going to use brown sugar. Depending on your taste, I'm going to put about one teaspoon. If you don't like sweet you can, of course, reduce it to a half teaspoon. One teaspoon of garlic, I minced one clove of garlic and one clove of garlic is about one teaspoon. Leek, same amount and this is the fun part. I'm going to grate the Asian pear into it. Asian pear goes in the sauce. Of course Asian pear is a little bit sweet so you can reduce the sugar if you have good pear. It has to be Asian pear. The Western pear doesn't have the same enzyme. But if you don't have an Asian pear you can substitute it for a kiwi or a pineapple. But I wouldn't recommend mango or pineapple because it's very sweet and has a very tropical not Korean flavor. But kiwi is very good. But kiwi's enzyme is much stronger than an Asian pear, so you have to reduce the amount of the kiwi. I'm going to add some black pepper to it one pinch of toasted sesame seeds... Okay now. Now mix everything I wanna see if it tastes alright. It's good. So now I have a sauce with me I'm going to pour this over the meat. And make sure this is well mixed. So try to mix everything until all the sauce goes into the meat. See, there's no liquid. No soy sauce. Which means that, it's okay. Done! I'm going to marinate my bulgogi overnight. I marinated my bulgogi overnight now I'm going to cook my bulgogi. So, on medium heat, you heat the pan drizzle a little bit of vegetable oil, whatever you have. Canola oil, grapeseed oil is fine. So I have onion, I'm going to start from onion. It's like part cookied, and then put all the meat into the pan at the same time. Make sure you're cooking on medium-high heat. Or on a high heat. Same as steak, it's meat. You don't wanna touch or flip too often. Just leave for a while but see it's very thinly sliced, it's going to cook very quickly. Normally Koreans eat bulgogi well done, fully cooked. Today, I'm just going to cook in a Korean style. Now, presentation which is very important. We're going to plate the bulgogi get your platter Again, you can substitute beef for chicken. This sauce goes well even with vegetables. So if you are vegetarian and you want to taste Korean bulgogi I recommend to use just a few different types of mushrooms. For example, button mushroom, oyster mushroom, any mushroom that you like. And a little bit of onion, like I did today. Personally, I like to cook with tofu. There is one thing that is different from bulgogi, you don't have to marinate the vegetables. And of course, you don't need Asian pear. So except for Asian pear, everything else is exactly the same. I'm gonna sprinkle a little bit of green onion on the top. An accent. And this is toasted sesame for nutty flavor partially crush them. In Korean, 맛있게 드세요! Which means bon appetit! So this is Korean traditional bulgogi. And let me show you one more thing. Koreans love to eat meat with ssam. So this is ssam, which means wrap in Korean language. And to eat ssam, you need saamjang. To make ssamjang, you need soybean paste (doenjang), a little bit of gochujang which is Korean red pepper paste and this clear syrup is honey you can put a little bit of honey and if you like some leek, a little bit of leek. So mix it. If you don't like spicy, just use Korean soybean paste and for flavor I love sesame oil so put a little bit of sesame oil. That's it. It's really easy. Okay, let me show you an example of how Koreans eat BBQ. So you put a little bit of bulgogi on the leaf. And ssamjang, just a little bit. If you put like one tablespoon, it's going to be very, very salty. Just a little bit and then wrap it. So this is saam. 잘 먹겠습니다 If you want to get an autographed copy of this book, please leave a comment below. If you want more information about myself or O'ngo Food, you can visit ongogood.com. There is a cooking class, food tours and for foodies we also design private food tours. Thank you for watching. 감사합니다 Subtitles by the Amara.org community
