Recipes from Helle

Now for this recipe that I alluded to in my other blog, I have to give a bit of background. I dated a guy in high school who was really into Tae Kwon Do. During his Sophomre year of school he got to go to South Korea for about a week and when he came back he raved about the food. In particular Bul Go Gi and Bam bebop. The second one I haven’t ever found a recipe for because he was never sure of the spelling or anything else for that matter, but I found and decided to make Bul Go Gi for him. As it turned out, that particular dish became one of my favorites and altho I haven’t added any changes to make it my own, I would like to share it here with you all. Oh and if you look at my other blog and see that picture of me from high school with a guy, that would be Alan, the inspiration for this dish. He is now a chef and I assume he can make his own Bul Go Gi. Congrats Alan if you’re out there somewhere reading this.

Bul Go Gi

• 1 lb beef sliced very thin (easier to do when it is slightly frozen
• 1/2 cup soy sauce
• 1tsp sugar
• 3 cloves garlic crushed or thinly sliced
• 2 green onion sliced very thin
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 1/4 tsp black pepper

As always, amounts are approximate and can be altered to taste. Marinate the beef in the sauce for about an hour (some people do it overnight, but this seems to be overkill to me!) Cook the meat on med high heat in a skillet with marinade until well done.  Serve with rice, bean sprouts, and kim chee as sides and Napa cabbage. The trick to this dish is to use the large cabbage leaves as tortillas and wrap your meat, rice, bean sprouts, and kim chee up in them. This makes for a really crunchy texture for each bite, and I can almost guarantee you will love it.