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