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    • shawhill
      Post count: 63

      When I served in South Korea I fell in love with much of the culture. But the food was what really got me. One dish in particular was Bulgogi. Recently I have been making it with my venison and it has been amazing. My mother in law is up from Florida and was leary about eating deer (my sister in law ruined that for her) but after eating my bulgogi she is sold on it.

      This is the recipe I use

      1-1.5 lbs (perfect for a backstrap!) thinly sliced strips (partially freeze it so its easier to cut paper thin)

      1/3 cup soy sauce

      3 tbsp white sugar

      1 tbsp sesame oil

      3 cloves of garlic minced

      1/4 medium yellow onion (sliced into moon shaped slivers)

      2 thinly sliced carrots

      2 green onions including white parts finly sliced

      pinch of red pepper flakes

      2 pinches of black pepper

      1/4 tsp fresh ginger (finely minced)

      Wisk all ingredients together in a good sized bowl (minus meat and onions) until sugar is mostly dissolved. Add meat and onions, massage the marinade in with your hands and marinate for at least an hour. Cook in a hot oiled pan (some like the edges of the meat a little crispy) serve on rice and sprinkle with seseme seeds.

      Its a fairly idiot proof recipe and is amazing. Hope you all enjoy it!

      ~Dan

    • David Petersen
      Member
      Post count: 2749

      Dan — Sounds great and I’ll give it a try. I’m making elk jerky every day now, so am in the groove for thin-slicing half-frozen meat, mixing marinades, etc. Thanks. I was in Korea too, briefly for a few fly-ins, but never got off base (Osan) to sample the local culture and cuisine. I’ll take your word for it. Laughing Dave

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