Like so many classic dishes, bulgogi is open to creative interpretation. It can be grilled, broiled, stir-fried,
or cooked on a brass or iron shield right on the table (popular in Korean restaurants)
My mother,
aunts, grandmother, and sister all gave the dish their personal touch.
The recipe below is my version. It's quick, easy, and draws rave reviews.
I suggest serving it with steamed white rice, and kimchi (a spicy Korean cabbage salad) or cucumber salad
on the side. Or, add green pepper strips for a mouth-watering pepper steak.
Combine all ingredients but beef and scallions into large bowl. Mix well.
Slice beef diagonally, across grain, into thin strips. Helpful hint - freeze beef for 20 minutes for easier slicing.
Add beef to sauce mixture. Blend thoroughly.
Stir in scallions.
Cover bowl with foil and refrigerate a minimum of one hour, or overnight for next day's meal.
Stir fry in hot pan or wok until cooked through (watch carefully - beef cooks quickly).
Optional - add green pepper or onion strips to stir-fry.
Serve with steamed white rice.
Boil egg noodles according to package directions. Be careful not to overcook! Drain well and put aside.
Put sauerkraut in strainer and rinse well with warm water. (If you like it sour, rinse less or not at all.) Gently pat out all excess liquid.
Cut up the bacon into 1/2 inch pieces.
Slice kielbasa at an angle, into thin oval-shapes.
Heat butter or sweet cream spread in large fryer (be sure it's large enough to toss everything around later).
Stir-fry onion, scallion, and kielbasa for a couple minutes over high heat. Add bacon. Stir-fry another minute or two over high heat.
When kielbasa starts to curl, lower heat to medium and add sauerkraut. Mix well and continue to cook over medium heat for about three additional minutes.
Add caraway seeds (more or less, depending on how strong you want the taste - I add a good 5-second sprinkle).
Add brown sugar (this, too, is to taste - use less if you don't want the dish sweet).
Add the egg noodles and gently mix in so as not to tear the pasta.
Turn off heat and cover for five minutes.
Taste. Add more brown sugar and caraway seeds if you like.
Let cake cool a half hour or so.
Cut cake into 1.5 (or thereabouts) square inch pieces.
Mix together sweetened condensed milk and sundae topping.
Layer the bottom of a clear glass cake bowl (the kind you'd use to show off a pretty torte) with cake squares.
Drizzle milk-sundae topping onto the cake squares.
Spread Cool Whip on top.
Repeat layers once or twice (depends on the size of your bowl).
End with a layer of Cool Whip.
If you like, top with grated chocolate, chocolate chips, berries (you get the idea).
Preheat oven to 350 degrees F.
In a 2 quart oven-proof casserole or bowl, scald milk and butter by microwaving 2-3 minutes on
high. Hint: cut butter into several pats to avoid splatter in microwave.
In a small bowl, blend eggs, sugar, and cinnamon. Tear off bread pieces and add to sugar/egg mixture.
Blend well.
Add bread mixture to scalded milk. Stir.
Bake for 45-50 minutes, or until golden-crusted. Let sit 5 minutes before serving.
Butter a large casserole (one with cover).
Place potatoes in bottom of casserole. Top with a layer of beef.
Season the beef with salt, pepper, and garlic or garlic powder.
Wedge the onions and carrots over the beef.
Spread the soup evenly over onions and carrots. Sprinkle basil over soup.
Pour the wine over the soup.
Cover. Bake at 275 degrees F. for 4 hours.
Stir. Add frozen peas or corn. Bake for another hour.
Like most stews, this one tastes even better the next day. Enjoy!
Blend Cool Whip and condensed milk in bowl.
Fill milk can halfway with lime juice. Add lime juice to Cool Whip mixture.
Blend thoroughly until no longer liquidy. Spread filling into pie shell.
Refrigerate for at least two hours. Serve with fresh berries.
Heat oil in medium sauce-pan over medium high heat. Stir-fry beef until no longer pink
(do not drain). Add
fresh garlic (if not using powder). Add red pepper flakes and seasonings. Continue to
stir-fry, coating meat well with red pepper flakes.
Fill pan half-way with water. Add vegetables (except scallion) and tofu. Gently stir
to mix with meat.
Add salt and pepper to broth, to taste. Add a pinch of MSG if you like. Stir.
Lower heat to medium, cover, and simmer for 20 minutes.
Add scallions. Turn off heat, cover, and let sit on stove for 5-10 minutes.
Serve with bowls of white rice and Korean Rolled Egg (see recipe below).
Note: If you want a vegetarian stew, stir-fry vegetables (instead of beef) with the
red pepper flakes.
Drain pears, reserving liquid. Add enough water (if needed) to pear liquid to make
3/4 cup. Set pears aside.
In a small bowl, combine pear liquid, brown sugar, garlic powder, apple juice, and
soy or teriaki sauce. Blend well. Set aside.
Cut chicken into 3/4 inch pieces. Place chicken and oil in large skillet or wok.
Stir to coat chicken well with oil.
Over high heat, stir-fry chicken 4 to 5 minutes, or until firm and white.
Add parsley and apple juice mixture. Stir.
Reduce heat to medium and cover. Simmer 5 to 7 minutes, stirring occasionally.
In a small bowl, combine corn-starch and cold water. Stir into hot mixture in skillet.
Cook 1 to 2 minutes, until sauce thickens. Sprinkle the scallion over the chicken.
Good served with white rice and pea pods or broccoli. If you like, top chicken with
pears, or serve chilled pears for dessert.
Wash chicken and pat dry.
Line cookie sheet with foil. Spray lightly with cooking spray (e.g., Pam).
Arrange chicken breasts on cookie sheet so that they're touching without overlapping.
Spread mayonnaise evenly over chicken (you'll need about 1 to 1.5 Tablespoon of mayonnaise per chicken breast).
Sprinkle bread crumbs evenly over chicken so that the mayonnaise coating is no longer visible (my husband likes a lot of bread crumbs for this recipe, but feel free to adjust according to your preference - just make sure that chicken is coated thoroughly).
Bake in 350 degree F. oven for 35 minutes.
Wash chicken and pat dry.
In a small bowl, mix mayonnaise and 2 Tablespoons Italian salad dressing.
Line cookie sheet with foil. Dot with a Tablespoon or so of butter and heat in 350 degree F. oven until butter melts.
Arrange chicken breasts over melted butter on cookie sheet so that they're touching without overlapping.
Spread mayonnaise/dressing mixture evenly over chicken.
In a small saucepan, heat 1/2 stick butter over medium heat until melted.
Add bread crumbs to melted butter and mix well to coat crumbs thoroughly with butter.
Stir bread crumbs over medium heat for one minute. Remove from heat.
Spoon hot bread crumbs evenly over chicken.
Bake in 350 degree F. oven for 35 minutes.
My husband and I recommend serving either version of Bachelor's Chicken with rice pilaf or your choice of potato, and a salad. Enjoy!
Mix all ingredients in a large bowl. Blend well.
Roll mixture to resemble meatballs in size. Arrange spinach balls on cookie sheet or
large plate.
Freeze an hour, then drop into gallon-size freezer bag (if you plan to bake them later).
When ready to bake, heat oven to 350 F. Arrange frozen spinach balls on cookie sheet.
Bake 15 to 20 minutes, or until hot and firm enough to pick up. Allow to cool 5 minutes
before serving. Delicious!
Boil pasta according to directions. Rinse in cold water. Drain thoroughly.
Put pasta in large bowl and gently mix in other ingredients.
Chill for 2 hours or overnight. Enjoy!
* Variation - Add shredded imitation crabmeat, if you like.
Heat oil in pan at medium to medium high heat. Beat all ingredients into egg.
Pour egg into hot pan and allow to spread out. As edges and center
begin to firm, GENTLY start lifting and folding egg with spatula (you'll be
folding/rolling into several 1.5 inch [approx.] folds). As egg gets firmer,
keep folding/rolling like a jelly roll until completely rolled.
Turn off heat and gently flip rolled egg over, then let sit for half minute
or so to make sure it is cooked through.
Remove to plate and let sit for 3-5 minutes or so. With sharp knife,
slice rolled egg into 1/3 inch pieces (cut width-wise, not length wise).
Arrange egg slices to look pretty on a plate. Serve with white rice and
kimchee, if you have it.
* Variation - If you like, after you pour egg into pan, place a sheet of
dried seaweed over the egg before folding. When you slice it later, it will look
lovely... and taste wonderful.
You won't find the recipe for mondu, my mother's delicious Korean dumplings,
on this page... but, my (easier) interpretation is included in a wonderful cookbook:
Writers in the Kitchen: Children's Book Writers Share Memories of Their Favorite Recipes, by Tricia Gardella. This engaging cookbook features recipes from Eve Bunting, Ed Young, Jane Yolen, and other beloved children's authors and illustrators.
Writers in the Kitchen is now available at
Amazon.com. It's an ideal gift for cooks and children's book lovers alike!
Main Dishes
Sides and Lighter Fare
Desserts
Bulgogi - Korean Beef Steak
Bulgogi, the Korean dish most embraced by foreigners, is
one of two best loved beef dishes in Korea (the other is Kalbi, a similar dish made with beef short ribs).
Some think of bulgogi as "Korean Teriyaki," but that label doesn't do the dish justice, in my opinion.
Kielbasa and Noodle Skillet
Every summer, our friend Anne Tyler and her family invite us to an annual cookout. Along with traditional barbecue foods, a favorite among guests is a crockpot kielbasa and noodle dish. I was hesitant to try it at first, because the dish contains sauerkraut (I'm not a fan). But, to my surprise, I found no hint of sourness in the taste. Below is my interpretation of this delicious dish - inspired by Anne's recipe.
Cathy's Heavenly Chocolate Cake
I begged our friend Cathy to share this recipe with me. It's to die for. Tastes like you slaved over it - but it couldn't be simpler to make.
Haemi's Bread Pudding
This is one of my favorite comfort foods, and the only kind of pudding I love.
It's delicious as an autumn or winter snack... and on cold mornings, it's my
daughter Adria's favorite breakfast.
Lazyman's Beef Stew
This stew is easy to make and just as delicious as more complicated
beef stew recipes. You can add traditional stew vegetables, or just about any vegetable
you like. If the vegetable is fast-cooking (e.g., peas), just remember to add it in the
last hour of baking time.
Easy Lime Pie
My mother in-law serves this with fresh strawberries on the side. Refreshing...
and oh so easy! It's a good, simple recipe for kids (even toddlers!) to try.
You can also serve it without the pie
crust, as a lime mousse (with strawberries or blueberries for dip and garnish).
Korean Tofu and Beef Stew
My mother made this at least once or twice a month when I was growing up. It's
hearty and flavorful, comforting on a harsh winter day... and good any season.
Vegetarians can omit
the beef for a satisfying Korean vegetable stew.
Chicken with Pear Sauce
This is a good dish for company if you're pressed for time. Very tasty and
quite elegant for such an easy-to-prepare dish.
Bachelor's Chicken - Before Boy Meets Girl Version
My husband made this chicken dish the first time he cooked dinner for us (years ago, when we had just started dating). It was one of the handful of easy, basic recipes his mother gave him when he moved out on his own. I've since expanded on the recipe a bit, but my husband's "bachelor's" version turns out quite respectable on its own. I'm including both versions here. I hope you enjoy them.
Bachelor's Chicken - After Boy Meets Girl Version
This is my slightly more civilized (but still easy) version of my husband's chicken dish above. By the way, this method works well with fish, too.
Spinach Balls
These make my mouth water. They're wonderful as appetizers, served on the side of
pasta as vegetarian "meatballs," snacks, or a delicious light lunch. You can freeze the
unbaked balls in a freezer bag and pop them in the oven when you have unexpected company.
One of my all-time favorites!
Bess's Pasta Salad
This is my favorite macaroni salad, and amazingly simple. A friend and former teacher
shared the recipe with me. My daughter Adria, who doesn't usually like peppers,
always asks for seconds.
Korean Rolled Egg
This recipe was handed down to me by my mother, and I think she got it from
her mother, too. It's delicious with white rice and any kind of kimchee on
the side. This dish is one of Adria's and my favorites... and so easy!
We hope you enjoy it, too.
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