Slow Cooker Bulgogi

Photo credit to http://momonamission.me/freezer-friendly-crock-pot-bulgogi-korean-beef/

This recipe was adapted from http://thekoreanway.wordpress.com/2010/03/28/bulgogi/ 


Bulgogi means “fire meat” in Korean, and actually refers to the cooking method, which is traditionally on a grill over an open fire. So while beef is the most well-known bulgogi, the term can also be applied to chicken (dak bulgogi) or pork (dwaeji bulgogi). It is often served with lettuce leaves, which are used to wrap the bulgogi, ssamjang (a spicy paste), rice, and some of the banchan (side dishes) in. Then it’s eaten like a lettuce roll.

What sets this recipe apart from others is Marinating the Meat overnight. 
***Don't forget to turn it at least once to ensure all of the meat is evenly marinated. ***

Serves 4-5

Vegetarian? NO

 Marinade Ingredients

• 2 TBL sugar
• 4 TBL soy sauce
• 8-10 cloves of garlic - Minced
• 4 tsp. sesame oil

Other Ingredients

• 1.5 pounds beef/chicken breasts/pork, thinly sliced (we did 2 racks of shortribs)
• Ground black pepper - to taste
• 1-2 green onions, cut into 1-inch pieces
• Rice (we use Jasmine)

Optional Ingredients

• 1/2 tsp. sesame seeds, toasted
• 2 Large carrots - sliced
• 1 Green Pepper -  Roughly Chopped
• 1 Onion - cubed

Preparation

• Add 1/2 of the marinade to a casserole dish.
• Place Meat in dish and cover with Plastic Wrap.
• Marinate meat overnight in the fridge. ***Don't forget to turn it at least once to ensure all of the meat is evenly marinated. ***

Cooking Directions

1. Set Slow-cooker to LOW.
2. Add the other 1/2 of the Marinade to the Slow-Cooker.
3. Add Meat & Vegetables and cook for 6-8 hours on low.
4. In the last 30 minutes of cooking prepare rice per directions.

 ***Depending on the vegetables you use, you may only need 6 hours for the Bulgogi to be ready. ***

ENJOY!

If you want to see the original slow cooker version of the recipe, you’ll find it here: http://whatscooking.jdpages.com/denises_famous_bulgogi_crockpot.html. Also on this page is the recipe adjusted for “party amounts,” in other words serving a large group of people.