Cooks Biker's Bulgogi - Part 2

Theophan

I don't know if this will be of much interest, but I recently posted on my first try at bulgogi, and it was just delicious but a little chewy.  It was so good, though, I wanted it again only several days later.  So I tried it with flank steak, this time, instead of skirt, and I marinated it overnight, this time, whereas the first time only about 3h.  



It was just delicious, not sure whether it was even more delicious than the first time, but I loved it the first  time, but the flank steak was a bit less chewy than the first one, so it was a clear improvement.

Also, I had never tried eating bulgogi the classic way, wrapping it in lettuce with a bunch of other stuff.  I watched a video of an apparently famous Korean cook on the Internet saying to spread some ssamjang on the lettuce first, and then to wrap it up with a bit of the beef, some other leaf I'd never heard of, maybe kimchi, carrots, cucumbers, stuff like that.  I had some ssamjang (another Korean spicy paste) and had never tried it.  So I opened it up, had a taste, wasn't wowed, frankly, but Holy Smokes, somehow adding the ssamjang to the bulgogi was WONDERFUL!  I spread a little on lettuce leaves and wrapped up the beef (I didn't try any other stuff this time), and it was just great.  Even better than the meat alone, which was what I'd done the first time.  So I think another time, I'll try to do it more like the classic way, with some other stuff in it.  But FWIW, the lettuce wrap with some ssamjang made the bulgogi even better.  Just wonderful.  Definitely going to be making this again.

Sorry no pictures of the wraps, but they were pretty ugly anyway.    It was a last minute decision, and they were sloppy and ugly but wow, they tasted good.  Definitely worth a try if, like me, you hadn't tried this before.

SciAggie

Hey, you made me look up bulgogi... It looks great.