umma’s famous bul go gi

Ingredients

1. •1 Pound beef sirloin thinly sliced
   

2. •1 1/2 Cups of brown sugar
   

3. •1 Cup of soy sauce
   

4. •3 Tablespoons red wine
   

5. •2 Tablespoons rice wine vinegar
   

6. •6 Cloves of garlic, minced
   

7. •1 Teaspoon ginger, grated
   

8. •1 Large onion, sliced
   

9. •2 Tablespoons sesame seed
   

10. •4 Scallions biased cut
    

Directions

Korean or Asian markets sell thinly sliced meat just for bul go gi.

If you cannot find it, just buy the sirloin and cut it yourself. Be sure

to cut it across the grain in very thin slices. Also, slightly freeze the

meat for easier cutting.

In a mixing bowl, whisk together the brown sugar, soy sauce, red wine, rice wine vinegar, garlic, and ginger. Set aside.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and meat. Pour in the sauce mixture. Toss or massage, if using Ziploc bag, until thoroughly coated. Add sesame seeds.

Refrigerate for 5 to 8 hours or overnight. For best results, marinate overnight.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill.  Grill on one side for 2-3 minutes and turn and grill for another 2-3 minutes. The timing depends on the thickness of the meat.

Miso Paste

1. •1/2 Cup light miso
   

2. •1 Tablespoon kochu jahng (Korean red pepper paste)
   

3. •1 Clove garlic, minced
   

4. •1 Tablespoon of vegetable oil
   

5. •1 Tablespoon of sugar
   

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, bul go gi and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

Note: There are different type of pickled radish. I don’t use the yellow pickled radish, which is commonly used for Korean sushi (kim bop). It contains ingredients that could potentially be harmful. Check out the ingredients before you purchase the pickled yellow radish.

Chicken Version

Ingredients

1. •1 Chicken breast, cut into 2-inch strips
   

2. •1/2 Cup of brown sugar
   

3. •1/2 Cup of soy sauce
   

4. •1 Tablespoon rice wine vinegar
   

5. •6 Cloves of garlic, minced
   

6. •1 Teaspoon ginger, grated
   

7. •1 Large onion, sliced
   

8. •2 Tablespoons sesame seed
   

9. •4 Scallions biased cut
   

DIrections

In a mixing bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, garlic, and ginger.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and chicken breasts. Pour in the sauce mixture. Toss or massage, if you’re using a Ziploc bag, until thoroughly coated. Add sesame seeds.

Cover and refrigerate for about two hours.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill. Grill on one side for 4-5 minutes and turn and grill for another 4-5 minutes. The timing depends on the thickness of the meat.

Miso Paste

1. •1/2 Cup light miso
   

2. •1 Tablespoon kochu jahng (Korean red pepper paste)
   

3. •1 Clove garlic, minced
   

4. •1 Tablespoon of vegetable oil
   

5. •1 Tablespoon of sugar
   

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, grilled chicken and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

Note: There are different type of pickled radish. I don’t use the yellow pickled radish, which is commonly used for Korean sushi (kim bop). It contains ingredients that could potentially be harmful. Check out the ingredients before you purchase the pickled yellow radish.

umma’s gooey fingers kalbi

Ingredients

1. •4 Pounds of thinly sliced short ribs
   

2. •3 Tablespoons honey
   

3. •1/2 Cup dark brown sugar
   

4. •1 Cup soy sauce
   

5. •1/4 Cup water
   

6. •1 Tablespoon fresh ginger, grated
   

7. •3 Tablespoons soju (Korean wine)
   

8. •2 Teaspoons Korean dark sesame seed oil
   

9. •1/4 Teaspoon red pepper powder (kochu garu)
   

10. •1/2 Cup red pepper paste (kochu jahng)
    

11. •1/4 Teaspoon black pepper
    

12. •1 Medium size red onion
    

13. •10 Cloves fresh garlic, grated
    

14. •1 Bunch scallions, chopped
    

15. •1 Asia pear, grated with juices
    

16. •2 Tablespoons roasted sesame seeds
    

Directions
In a large pot, add meat and enough water to cover the meat. Using a colander, rinse and drain the meat at least three times to remove small shards of bones.

In a large mixing bowl or pot, whisk together the honey, brown sugar, soy sauce, water, ginger, soju, sesame seed oil, red pepper powder, red pepper paste and black pepper until all of the brown sugar has dissolved.

In the same bowl or pot, add scallions, onions, garlic, Asian pears and sesame seed and mix until all ingredients are thoroughly combined. Pour the marinade over the meat. Gently toss until the ribs are thoroughly coated.

Cover and refrigerate for at least 5 hours or overnight. For best results, marinate overnight.

Heat grill to high. Remove the ribs from the marinade and grill until slightly charred, about 3-5 minutes and flip. Grill for another 3-5 minutes. Timing depends on the thickness of the ribs so watch it closely.

Serve with rice or mul naeng myeon.

umma’s spicy grilled chicken (dahk gui or dak gui)

Ingredients

1. •1 1/2 Pound chicken breast cut into 2-inch strips
   

2. •1/3 Cup soy sauce
   

3. •1/4 Cup brown sugar
   

4. •1 Tablespoon honey
   

5. •1/2 Cup kochu jahng (Korean red pepper paste)
   

6. •1 Teaspoon ginger, grated
   

7. •3 Cloves garlic, minced
   

8. •1 Medium yellow onion, sliced
   

9. •4 Scallions, diagonally cut
   

10. •1 Tablespoon sesame seeds
    

Directions

In a mixing bowl, whisk together the soy sauce, brown sugar, honey, kochu jahng, ginger, and garlic.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and chicken strips. Pour in the sauce mixture. Add sesame seeds. Toss or massage until thoroughly coated.

Refrigerate for 2-4 5 hours.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill or broil it in the oven. Grill on one side for 4-5 minutes and turn and grill for another 4-5 minutes. If broiling, preheat oven to 375 degrees F. Line a baking sheet with aluminum and place the strips on the sheet. Broil for 15 minutes. I check for doneness by cutting one of the strips in half. I’m old school that way, and seeing is believing.  The timing depends on the thickness of the meat.

Miso Paste

1. •1/2 Cup light miso
   

2. •1 Tablespoon kochu jahng (Korean red pepper paste)
   

3. •1 Clove garlic, minced
   

4. •1 Tablespoon of vegetable oil
   

5. •1 Tablespoon of sugar
   

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, dahk gui and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

Note: There are different type of pickled radish. I don’t use the yellow pickled radish, which is commonly used for Korean sushi (kim bop). It contains ingredients that could potentially be harmful. Check out the ingredients before you purchase the pickled yellow radish.

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