You can not imagine how excited I was when I finally learned how to make Bulgogi. That was two years ago. Bulgogi is made from thin slices of sirloin or other prime cut of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, kiwi fruit or apple. Before cooking, the meat is marinated to enhance its flavor and tenderness. Kiwi fruit is the best meat tenderizer I've ever known.
Bulgogi is traditionally grilled, but pan-cooking is common as well. It is best eaten with raw whole cloves of garlic and radish or cabbage kimchee. My favorite way of eating them is wrapping each bite-size serving of Bulgogi, garlic, rice and kimchee with lettuce or other leafy vegetable. Oh, it's very tasty!
Bulgogi is more than nutritious and yummy food for me. It reminds me of how God blessed my life with my Korean very thoughtful and sincere friends. It also reminds me how I loved being in Seoul, Korea. I got to visit the city three times in 4 years. I love Korean culture, food, cleanliness and the people. I love the Korean Christians' devotion to prayer and generosity. In addition, Bulgogi wrap was my comfort food back when I was in Mongolia. When I got really sick of the harsh weather, when I got tired of the greasy meaty Mongolian food, when I felt lonely and sad, when I have money, I always went to a Korean restaurant and ate a lot of Bulgogi. It made me happy.
I am so glad that one of my close friends here found Bulgogi to be very tasty. She loves it now. It's really great having someone to share the joy of eating Bulgogi wrap. Paul eats it but it's not really his favorite. Well, I understand being that Americans are not trained to eat Kimchee. I wasn't either but I have become a Kimchee-lover!