14 (Sat) August 2010
Bulgogi with Egg Noodles
-Oksu, Seongdong, Seoul, Korea-
with the Family
Variations of bulgogi sometime involve more broth and sliced vegetables, some as well as noodles, like a hotpot.
Here, I tried egg noodles but found that the strong egg flavor was a bit off-putting.
This is the first time that I’ve made the dish completely from scratch. I won’t provide an exact recipe, as I’m still playing with the ratios, but the marinade is basically a puree of the following ingredients: soy sauce, sugar, sesame oil, pepper, leeks, onions, garlic, ginger, and Asian pear – the not-so secret component for most Korean BBQ recipes that not only adds a bright sweetness but also tenderizes the meat. Some variations include fruit extract (e.g., apricot), rice wine (e.g., sake), or other additional flavorings. The marinade is then combined with thinly sliced beef, usually overnight. All very simple in theory; in fact, anyone with a decent sense of salty-sweet-savory can create something close, something pretty good, just by tasting the marinade and adjusting the soy sauce, sugar, and sesame oil, the three main ingredients. But getting it just right, not so easy.