So many girl group magazine pictures this month! Here are some of my favorites since there are so many! It’s amazing.
…and sticky rice!
Does it look like any bulgoki you’ve ever had? It smelled like bulgoki I’ve had before but the ginger in it was very strong and I felt like I needed more onion. My mother who tried the bulgoki said it had a sharper taste than the stuff we’ve had before but said the rice was spot on.
Pros: It’s delicious whether I got it just right or not. I found out that rice vinegar doesn’t stain yellow shirts.
Cons: Oh my, that ginger. The ginger is something you will smell on your hands and taste for a couple days if you use too much.
One more picture! (and some extra information)
This was the bulgoki before it was cooked! This is right after I had mixed the meat with the marinade and let it sit for an hour. After it marinaded for an hour all of the meat was dark.
The smell was really strong as well! I remember smelling it and going “oh, that’s Asian” before I cooked it.
For those who want to follow the recipe the hardest thing to find for me was the rice wine. Little secret: Mirin or sake in general, which you probably will find in a stores Asian isle, is rice wine. I knew Mirin was rice wine so when I saw it I had to convince my mother to trust me (she was looking for something that said rice wine as was I) because Mirin is sweet rice wine. Lastly, soy sauce is a sodium bomb, for those worried about their health when it comes to sodium you may want to find alternatives.