[dab50]

I had forgotten how much I loved this dish. A co-worker's daughter-in-law was Korean and shared this recipe. I just substituted for LC.
I made it with cauliflower rice and it was great. Hope you try it. Donna

Bulgogi

1 lb. thinly cut steak or roast (1 1/2" thick)
2 tbs. Splenda or Whey Low
4 tbs. soy sauce
2 tsps. minced garlic
1 or 2 tsps toasted sesame seeds ( I didn't have these)
2 tbs. sesame seed oil or olive oil
small amount of red pepper
1 tsp. minced ginger root
green onion & tops ( I had to use minced onion)

Mix all together and chill 1 or 2 hrs or more.

Heat large frying pan. Cook until meat loses it color.

Serve with LC rice or Kimchee (never tried the Kimchee with it)

[mhayden999]

I enjoy this in restaurants. Thanks for posting the recipe...it is one I'll definitely try.

Don't think I can do the Kimchee though. Several years ago, we had an exchange student from South Korea stay with us, and she at that every day...man it smelled the whole house up. She loved it though.

Mark
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You can get what you want in life, if you help enough people get what they want--Zig Ziglar

[dab50]

Mark, I bought some Kimchee once and it is still in my frig. I wasn't crazy about it alone. It has large chucks of veggies and I really like small pieces. I thought maybe I would chop it finer and try it with this but I'm not sure that is going to work for me. I was given this recipe back in the 70's when I was just expanding my food choices outside of just good Southern home cooking. I had just learned of Chinese, Mexican and she added Korean to my new foods. It is the only Korean dish I know. Hope you get to try it and like it. Donna

[sampaul]

Hey Donna,

is this seasoned kinda like General Tso's??? I wonder how it would taste with cubed chicken???

I'm gonna have to try it!!! Sounds good!

Sam

[dab50]

I think it would be fine with chicken. I have not tried it but I can't see how it can go wrong. I marinated mine overnight to let the flavors really blend and permeate the meat. Donna

[OceanDreaming]

Alright, I'm gonna have to try this. It sounds great and I miss Asian food. Now if I could just perfect that dang faux rice. I don't know why I have such a hard time with that stuff....

Angie
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Angie

[sampaul]

Hi Angie!!!

We're gonna have the Bulgogi tonight along with some fried rice (cauliflower). I love the rice!!! I think I could eat it with every meal! What kind of problems are ya having with it???

Sam

[OceanDreaming]

We're having Bulgogi and rice tonight too!

I can't seem to get the cooking time right with it. How long do you generally cook yours? Do you sautee it in butter? I thought I'd do mine in sesame oil tonight with the Bulgogi. Do you start off with raw? Do you grate or put through food processor? So many questions!!

Angie
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Angie

[TammyPaul]

Angie,

We've been using the frozen cauliflower. I microwave in glass bowl with plastic wrap covering it for 6 mins. per bag (we cook two bags at a time for 12 min.) Then I use a slotted spoon and spoon onto folded paper towels and use another to press out the moisture. Once that's done, I dump it in the food processor with the chopper blade and we pulse until it looks like the right consistency. Sam takes over from there. Since we pre-cook before grating, our simmer time with the spices is not as long. Now this doesn't have the same consistency as rice but it works in place of it anyway. If you use the raw cauliflower, grate in the food processor then cook and simmer longer.


Tammy

[sampaul]

Hi Angie!

Yes, I do saute' it in butter ... and lots of it. I start off with about 3-4 TBL spoons of butter.... then add a little more after the rice has been cooking for about 5 minutes. I also add lots of seasonings (usually Tony Chacere's, Nature's Seasoning, Old Bay & a little bit of Crab Boil (liquid). It gives the rice a really nice flavor and makes it just a little bit spicy! I also add about a 1/4 to 1/2 a cup of chicken broth sometimes (I got that idea from David's dirty rice recipe). This gives it even more flavor.

For me, it's a great replacement for rice! I really love this stuff!

Let me know how your dinner turns out! Sounds like we are cooking the same things!

Sam

[OceanDreaming]

Ok, so I got a head of caul yesterday. Should I steam it before I grate it or can I grate it raw and then cook it in the pan with the butter? It doesn't get soggy adding the chicken broth, what with it being steamed already?

I just picked up some Tony Chacere's the other day. It said on the package that it is "world famous" so I thought I'd give it a try. Good to know you guys use it and like it . I had never seen it before in my life.

Thanks Tammy and Sam for your help.

Angie
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Angie

[sampaul]

Hi Angie,

It absorbs the liquid pretty fast once you add it to the pan. After steaming it, we squeeze a lot of the moisture out by pressing in between paper towels.

I really like Tony Chacere's seasonings! I put it on just about everything!!!

I hope your dinner turns out great!

Sam

[OceanDreaming]

Dinner was a success! The Bulgogi is delicious Donna. That one is definitely going in the "keeper" box. And my "rice" turned out really well too. I made it almost exactly like Tammy and Sam suggested except didn't put any chicken broth in it--I never liked chicken broth with real rice. That Tony whatever-his-name-is spice is really good too, especially with the extra red pepper flakes and cayenne I added. I'll make this one often.

Angie
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Angie

[sampaul]

Yep, the Bulgogi was GREAT! I just went ahead and mixed it in with the rice. It was really good!

Glad your rice turned out good, Angie! The Tony Chacere's seasoning is one that I would hate to do without!

Sam

[dab50]

I'm glad you enjoyed it. It is a favorite of mine that I suddenly realized could be done LC. I grated my cauliflower raw and sauteed it in butter and olive oil with Tony's seasoning, also. I love it with the Bulgogi. I also really liked my accidental cauliflower couscous. I will make it again. Donna