Easy Bulgogi Recipe

I love bulgogi, and turns out, it's much easier to make than I originally thought!

Ingredients (5-6 Servings)

2 pounds Rib-eye or other tender Beef (thinly sliced)

2 tablespoons Soy Sauce

2 teaspoons Asian Sesame Oil

1 tablespoon Sugar

1 bulb Garlic (minced)

Freshly Ground Black Pepper (to taste)

3 Green Onions (cut into 1 inch pieces)

Toasted Sesame Seeds (for garnish)

Optional: Oyster/Shiitake Mushrooms, Onions, Zucchini, Bell Pepper, Thinly Sliced Carrots

Prep

1. Marinate the beef in the soy sauce, sesame oil, sugar, and garlic for 30 minutes (or overnight)

Cook

1. Heat a large skillet over medium-high heat. Add the beef and stir-fry completely until browned. (5-7 minutes)

2. Add the black pepper and green onions and cook until the green onions are slightly limp, but still retain their color. (1-2 minutes). 

3. Sprinkle with sesame seeds and serve.

I'm not sure when you should add the optional ingredients. I'm assuming you would put those in right after you add the beef and stir fry them all together. Or maybe I should put the onions in first, and then the beef to get the flavor.

Credits to Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee

Easy Stir Fried Onions Chinese Recipe

Again, super accessible ingredients, and very similar to the previous green beans stir fry.

A colorful final product

Ingredients

1 Onion

1/2 cup Marinated Pork or Beef Slices

1 pinch of Salt

1/2 tablespoon Soy Sauce

1/4 tablespoon Sugar

1 tablespoon Water

1 tablespoon Oil

Optional: Picked Mustard (or Zha Cai)

Preparation

1. Onion: Cut the Onion into thin, curved slices. This is done by cutting the onion in half (by the flat way) and then putting the flat section faced down. Slice rainbow shapes from there.

2. Marinated Pork or Beef: Cut a piece of meat into small, thing slices. Add rice wine, oil, soy sauce, and salt. (If you do not have rice wine, you can add a bit of vinegar instead.) Put in fridge to marinate. Stir fry until brown and refrigerate to store. 

Cooking

1. Heat the wok. Add oil and wait for it to become hot.

2. Add the prepared Marinated meat. Stir fry. Then add the onion slices and continue to stir fry.

3. Add soy sauce, then add water (if it start sticking to the bottom of the wok). Add the salt and sugar. 

4. Stir fry until onion slices are bendable, but still crunchy and serve! 

Green Bean Stir Fry Simple Chinese Recipe

I love this super easy and delicious stir fry recipe because it uses super accessible ingredients and is fun to make!

Excuse the blurriness, it's the steam.

Ingredients

1 cup Green Beans

1/2 cup Shredded Carrots

1/4 cup Shredded and Marinated Pork (see below)

1 Tablespoon Oil (or even less)

1/4 Tablespoon Salt

3/4 Tablespoon Soy Sauce

1/2 Tablespoon Sugar
3 Tablespoon Water

Optional: 1 tablespoon pickled mustard (Zha cai)

Preparation

• Green Beans: Select small, straight, and fresh green beans from the supermarket. This is very important for optimal taste. Wash, cut off the two ends, and use your fingers to break the green beans into two or three small pieces each. (Do NOT chop, breaking retains taste)
• Shredded and Marinated Pork: Buy a piece of pork and chop into small, thin, long pieces. Add a bit of rice wine, salt, and soy sauce. Oil the wok and stir fry until the meat changes color from pink to light brown. Take out of wok and store in the refrigerator. 

Cooking

1. Turn cooktop to High. Heat the wok. Once the wok is heated, add the oil, and wait for the oil to heat up as well. 
2. First add the shredded carrots and start stirring until the carrots soak up most of the oil.
3. Then add the prepared pork into the wok. Keep stirring in the process. Finally, put in the green beans. Add water. Put the cap on the wok. Wait for a minute or two. Add the salt, soy sauce, and sugar and keep stirring until desired crispiness. When the green beans become more vibrant in color, they are ready. 
4. Optional: When the green beans are ready, add a little bit of pickled mustard into the wok and stir fry super quickly.
5. Pour contents onto a plate and serve!

Notes: My grandma likes to make a little hole in the middle of the dish for presentation purposes.