Personally, this was one of the first dishes that I LOVED in Korean food.
I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.
When I was in San Jose, every so often, I would pop into a Korean grocery store and pick up several tubs of marinated bulgogi (uncooked) to cook at home. One tub would be used on the day it was bought and the rest would be stuck in the freezer for other times when I wanted to convenience of cooking up a quick meal.
Here in Kuching, we found that there is a small enclave of Korean expatriates around (there’s even a small Korean grocery store here) and a few Korean restaurants. So far, we’re tried two of the restaurants only to find them somewhat disappointing.
Just this past week, I had a hankering for some Korean food. So I decided to make it myself. After all, our Killer Kalbi recipe is probably one of our all-time most popular recipe (with good cause—it’s REALLY good). So I decided I needed to expand my Korean repertoire.
This is not the dinner I intended to cook tonight.
A couple of weeks ago, Annie catered a lunch to thank all the volunteers who helped out at our church’s summer VBS program. She needed something that she could prepare in mass quantities ahead of time, cook fast, and please the Asian palates of the volunteers. She decided to make a big batch of kalbi.
The other day, Annie got this email from a friend of ours who had eaten some of Annie’s kalbi at the appreciation lunch. (The names have been blanked out to protect the guilty):
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