Korean Gogi Bokum Deep Fried Beef Slices Recipes

Steps:

• Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
• Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it's not quite sweet enough for your tastes, add all of the sugar.
• Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
• massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
• Cover and store in the fridge for at least a few hours, preferably overnight.
• When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
• Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
• Serve over rice.

Steps:

• Cut the beef as you would for stir fry, then pound each piece so it is very thin.
• Arrange beef single layer in a dish and sprinkle over it the green onion, leek & garlic.
• Mix the sugar, soy sauce, sesame oil & chili sauce together.
• Spoon over the beef.
• Marinate for 2 hours or more in the refrigerator.
• Heat the peanut oil in a wok until it is very hot.
• Fry each piece of beef for a few seconds only.
• Drain on paper towel.
• Serve at once over rice with Bulgogi sauce.

Steps:

• Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
• (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
• Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
• Do not brown them.
• Wipe the wok out, and repeat for the celery.
• Wipe the wok out again, add the remaining 2T oil and the palm sugar.
• When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
• Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
• Return the carrots and celery to the wok.
• Add ginger root.
• Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
• The ingredients will lose most of their remaining liquid turn dark.
• In the traditional version of this dish, at this point the cooking is complete.
• Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
• Toss the remaining ingredients into the dish and serve with steamed rice.

Steps:

• Stir Fry Sauce.
• Cut ginger into smaller pieces.
• Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
• Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
• Squid.
• Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
• Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
• Cut into 1/4 inch wide strips from the "head" to the "tail".
• Cut the strips into about 2 inch sections.
• Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
• Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
• Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
• Optional Vegetables (Use any or all).
• Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
• Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
• Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
• Wash and thin slice mushrooms.
• Separate broccoli florets and wash in cold water.
• Cooking.
• Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
• (Broccoli and carrot, stir fry about 40 seconds if used).
• (Onion slices, stir fry 30 seconds if used).
• Squid, green onion, (and cabbage if used), stir fry 30 seconds.
• Sauce and pepper, stir fry 2 minutes.
• Remove from heat and add sesame oil, toss and serve garnished with sesame seed.

Steps:

• Crush tha garlic with the salt & sugar.
• Mix all the ingredients together, stir well.