This was our yesterday's lunch. I made bulgogi again, but the non-spicy version. I got the recipe from Maangchi and we loved it! Next time I'll try Aeri's version. Her recipe is very similar to Maangchi's but she uses pear juice as well, which I think would add nice extra sweetness to the bulgogi.
Bulgogi - Korean BBQ Beef
Adapted from Maangchi
Since we haven't had kimchi for a while, I decided to make it again yesterday, especially because I thought it would be nice to eat Korean dishes with kimchi as a side dish. I used to make kimchi following Maangchi's recipe last year. It was a success and I even gave some to my MIL and she was thrilled. But this time I wanted to try another kimchi recipe which doesn't use glutinous flour porridge (I am too lazy to make it...!!). A few days ago when I browsed some kimchi recipes, I found Anna Kim's kimchi making video. I directly wanted to try her kimchi recipe when I saw that she used apple and pear in her kimchi. I love the idea of adding fruit to food for natural sweetness!
Bulgogi - Korean BBQ Beef
Adapted from Maangchi
- 500 grams beef, thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons cooking wine
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 teaspoon black pepper
- Mix all ingredients together and marinade for at least 2 hours.
- Grill or pan-fry the bulgogi.
- Sprinkle with toasted sesame seeds before serving.
Since we haven't had kimchi for a while, I decided to make it again yesterday, especially because I thought it would be nice to eat Korean dishes with kimchi as a side dish. I used to make kimchi following Maangchi's recipe last year. It was a success and I even gave some to my MIL and she was thrilled. But this time I wanted to try another kimchi recipe which doesn't use glutinous flour porridge (I am too lazy to make it...!!). A few days ago when I browsed some kimchi recipes, I found Anna Kim's kimchi making video. I directly wanted to try her kimchi recipe when I saw that she used apple and pear in her kimchi. I love the idea of adding fruit to food for natural sweetness!
I tend to cook too much, as you can see, the other bento box has got some shrimp temari sushi again and some kimbap filled with leftover spicy bulgogi from the day before, cucumber sticks, carrot&cabbage salad and mayo.
Oh, by the way, I just realised that this bento is my 99th bento :D)! Wow! I started bentoing in February, I can't believe that I have made so many bento meals throughout the months...! How should I celebrate my 100th bento? Should I hold a bento competition with prizes ;)? Any ideas? Suggestions would be greatly appreciated :)!
I always add pear juice to my bulgogi, too. When they're in season, I just grate a Korean pear, pulp and all into the marinade. When Korean pears are not in season, I use a can of Korean pear juice from the store.
ReplyDeleteDelicious bulgogi recipe! Congrats on 99th post. WOW one more then 100th! I can't wait to see your big milestone post. =) I want to see your cute bento with some kind of characters... You will kill me if I say all the characters you made in the past should appear on your 100th post. Haha sorry just ignore my comment - I don't want to be mean. ;-) I love your bento in any style and you know I do!
ReplyDeleteI suggest that the 3rd commenter on this post gets to eat the 100th bento you make :-)) This looks not only beautiful but so tasty, too. What about a best of post, featuring all of your artwork? They're amazing.
ReplyDeleteOMG,very tempting recipe dear...Amazing clicks.
ReplyDelete99 bento!!! wow! Congratulations! A bento competition sounds good for your 100 bento anniversary, although I am so busy these days that I hardly have the time to connect...
ReplyDeleteCiao
Alessandra
Believe me, my panna cotta has nothing on this bento! What an exquisite array of colours and flavours. Looks beautiful.
ReplyDeleteI always use instant sauce for this :P adding pear juice sounds good!
ReplyDeleteSo my hubby just walked by as I pulled up your post, and he was like...WOW, is that kimchee and bulgogi? ;-) Awesome post, thanks! You should celebrate by giving away a bento box! I swear I would never be able to find them around where I live!!!
ReplyDeleteLovely, as always! I just love your blog so much, but sometimes it's just so hard coz we can't find really good Korean food around here!:p
ReplyDeleteI've missed your blog, hehehe, and I am back too ;)
Looking forward to more of your lovely bentos, recipes...oh well, EVERYTHING is just so lovely here :)
astaga naga .. aku mauu bento bulgogi n kimchi
ReplyDeletebikinin buat aku Sin !
laparrr
mau tanya kau bikin bento gini makan wkt brp lama ? mulai dr preperationnya ?
aku ijin mau pajang di twit deck yah
Beautiful...and yummy...:)
ReplyDeleteLovely bento and delicious too, as always! Congratulations on your soon coming 100th bento post! I salute! All your bento are beautiful and gorgeous. You are really good at Bento! Surprise us with your 100th bento post! :)
ReplyDeleteI love the idea of making ricing balls instead of finger-shaped nigiri. :)
ReplyDeleteYour 99th bento! Whee, congratulations! Maybe just reward yourself with something nice?
These bentos contain so many luscious dishes, I would hesitate for hours before tasting any of them. I remember my Korean neighbour used to add pears into her stir-fries and the result was excellent.
ReplyDeleteI hope I am not wrong, but I have never seen on your blog (or actually anywhere) a 100% dessert bento. Maybe it's a nice idea for your 100th post? Otherwise, even though you have already used some German accents, you might also make a completely German bento...
Wow, congrates on 99th posts of bentos.
ReplyDeleteWhat a wonderful post. Your bulgogi sounds delicious and just may be our dinner tonight. Your photos are wonderful and have made me hungry. I hope you have a great weekend. Blessings...Mary
ReplyDeleteWhat a beautiful, colorful, flavorful dish you have made - and your video is so helpful! great job!
ReplyDeleteIsn't Korean food just great? I love bulgogi and kimchi!
ReplyDeleteCooking all look fantastic and amazing, delicious too, OK dear I make you cakes (he) and you make these beauty bentos, my daugther think they ato die for! gloria
ReplyDeleteThis bento is so inspirational. I think for #100 you treat yourself with something you like. Your viewers are all ready winners!
ReplyDeleteEvery bento you made always make me droool with envy. Every single is superb and looks too pretty to be eaten. :)
ReplyDeleteI think your 100th bento should spell out the numerals in little morsels. That's quite an achievement to reach 100. Can't wait to see that post!
ReplyDeleteThanks for sharing the making Kimchi link, i must try this recipe soon. So one more to go, must be a post that very exciting.
ReplyDeleteYou are a true foodie artist; this looks so good; great recipes here. Thank yoou for your visit.
ReplyDeleteRita
You are a Bento expert!
ReplyDeleteVery beautiful bento! The shrimp rice ball is cute.
ReplyDeletewow, this looks incredible! fantastic blog. wish i could buy your bentos to take to work. ^^
ReplyDeleteYour bulgogi looks fabulous...so beautiful in the bento! I've only made it with pork, but your beef version must be incredible. Thanks for sharing~
ReplyDeleteThis reminds me so much of a restaurant near me called "Rollifornia". They serve little platters like this with a type of bulgogi maki roll, little soups, things like this. Such a beautiful little bento!
ReplyDeleteBy the way - Your bento always look like they take so long to prepare... they're so beautiful and carefully arranged! Do you ever not feel like it and eat a sandwich instead or something? :D
I am a fan of Kimchi it is one of my favorites. Thank you for this delicious recipe. Blessings, Catherine
ReplyDeleteVery colorful bentos. I will try out your bulgogi recipe soon, looks delish. :))
ReplyDeletei wonder with the same seasoning, will pork taste just as delicious? wow, congrats on your coming 100th bento! have you got any idea now how to celebrate it??
ReplyDeletewow, this looks incredible !
ReplyDeleteYes yes you should do it. A celebration of 100th post of bento. A giveaway would be perfect
ReplyDeleteYour bento posts are so inspiring!
ReplyDeleteSerious! You should start a bento catering business!
ReplyDeleteomg 99th bento! thats crazyyyyyyy. keep up the good work!
ReplyDeleteYour bentos are all so impressive!
ReplyDeleteWhat a beautiful bento! Love all the ingredients in it :)
ReplyDeleteI love your Korean bento...and it is so nicely decorated...beautiful pictures...always enjoy your posts.
ReplyDeleteHope you are having a nice week :-)
Another gorgeous bento you have here. Can't wait to see #100! :) Oh yes, a competition sounds like fun. I really look forward to that.
ReplyDeleteCG, you made such beautiful bento, with recipe included! Enjoy this entry and your previous one :)
ReplyDeleteCG, you are 20 something girl who is good in cooking, your bento sets are world class standard. You have a beautiful blog.
ReplyDeleteWhat an incredibly beautiful bento, this is like a work of art!
ReplyDelete*kisses* HH
Congrats on your 99th post and can't wait to see what's up for your big 100th posting! ;D
ReplyDeleteI've never marinade my own bulgogi and had always used store bought bottled ones which my gals love a lot! I shall try this recipe the next time! Congrats again, CG!
What a beautiful bento box! My favorite bulgogi recipe has lemon soda in it (which I don't drink otherwise; but when I make bulgogi I buy a can). I know it sounds strange, but it works. Making kimchi is still on my "list."
ReplyDelete@ Everyone - Thank you so much for your kind feedbacks...! I am so sorry for being so slack in responding to your comments. I have been quite busy lately. I have taken your responses into account and I will let you all know how I will celebrate my 100th bento tomorrow. Many thanks for your support :D)!!
ReplyDeleteSo pretty. Looks amazing :) Am definitely going to try making something like this in the future! It feels so wrong to call this a bento, though, since it's all Korean food. That's probably because I grew up in a very Korean neighborhood, though... ohh, childhood memories. I remember getting scolded over calling it bento instead of doshirak as a kid. God forbid you use Japanese terminology in front of Koreans, lol.
ReplyDelete