Korean Bulgogi recipe

Hi! Future Ticia 2022 2023 here, during our early elementary years our geography lessons, we ate our way around the world. As we’re finishing up our studies in high school, I’ve decided to let this Korean Bulgogi stand as our recipe for both North and South Korea, which we’re about to study. Oh, and Future Ticia has rebranded, and I’m not going to update every single one of these pictures. Back to past Ticia.

Huh, so after cooking and actually taking pictures this time (read the post to get what that means), I went back and realized I had another dish cooked for North Korea… Which is hilarious since I have a bunch of North Korea stuff in this post, and it would be weird to turn it into South Korea.

Sorry, I’m rambling.

We’re traveling around the world in 12 Dishes. Each month we make a dish, learn about the country, and maybe, just maybe make a craft……

(I’ve added like two affiliate links in here)

Also, I’m not going to update the original pictures with my new logo because I’m lazy, and it would take a lot of work to track it down.

How cooking goes in my house

So, let me tell you how dinner time goes in my house.  Usually, I look at the clock and say, “AAAAHHHHHH! How is it dinner time already?”  Then I run over to my calendar and look at what I’ve got planned for that night.  At which point I throw the plans out the window because it required me to start thinking about dinner at 7 AM when I’m still blinking at the computer.  It doesn’t go well from there.

Word of warning, my computer ate my pictures, so I decided to illustrate the post today, except for the THREE, you heard that right THREE, random pictures of meat marinating.  Why those, I don’t know.

How to make Korean Bulgogi

First I printed out the recipe and happily went to the store and came back with almost all of the ingredients.

Then I patted myself on the back for having ALL of the ingredients, just this once.

Tuesday night I pull out the Korean bulgogi recipe (Future Ticia 2023, the original recipe is no longer there, so this is a new version of the recipe) and see I was supposed to of been marinating the dish for 24 hours before cooking.  Needless to say, that didn’t happen.  At all.  So, I just made up a quick stir fry and threw that plan out the window.

Try 2, buy the ingredients again, and remember to start marinating the Korean bulgogi 2 hours beforehand.  See, you have proof because I still have those pictures.

Solve the great boo-boo crisis of 2013 as all 3 kids come in sporting various injuries from playing outside.  Pour some rice into the rice cooker, and start cooking rice.  Put ice on someone’s knee which is hurting horribly.

Start a movie to hypnotize the poor dying children.  Start a pot of tea for myself, I think I’ll go start another one now.  Tea sounds good.

Stir fry the meat.  Then stir fry half of the rice, and leave the rest plain to make everyone happy.

Eat said Korean bulgogi, get general acclamation from the kids of “You’re a good Mommy,” “I love you Mommy,” “You cook good food.”

Collapse at the end of the day, then do all of this over again.

And the printable version is an actual recipe you can follow.

Yield: 5 servings

Korean Bulgogi

Print

This Korean Bulgogi is a great week night meal when you have a little extra time to cook for the week.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1/3 cup soy sauce
• 2 green onions chopped, separate the dark green parts from the rest
• 1/4 yellow onion sliced
• 3 tablespoons sugar
• 5 cloves garlic minced
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon pepper
• 1-2 pounds sirloin steak cut into thin slices

Instructions

1. Whisk soy sauce and sesame oil together. Then add in the white and light parts of the green onions, yellow onion, sugar, garlic, sesame seeds, red pepper flakes, ginger, and black pepper. Add in the steak slices and allow to marinate for at least an hour.
2. Heat a large skillet with a small amount of oil. Then cook the steak. If it does not all fit in the pan cook it in batches. When the steak is cooked add in the dark green parts of the green onions.
3. Serve with white rice or fried rice.

The Korean craft we’ll pretend I made

I’ve been wanting to be more consistent with creating a craft for the kids to remember the country, so I did a quick search and found Boston Mommas which led me to 4 Crazy Kings, I remember reading them back when the kids were in pre-school and this would be a fun project to let them play with.

That was my theory, and then the rest of the week happened, and the time I had scheduled for them to do this project originally was dealing with technology problems.  Then I rescheduled that plan, and it got messed up by trying to make travel arrangements and childcare arrangements for a funeral, so things just didn’t happen.

Instead, I will leave the link to the cool project, and maybe I can come back in and do the Korean craft someday.

Korean lessons

This is the one thing I got done that I kind of have pictures of.  With our geography, we’ve started doing country studies, and I wanted these to be somewhat independent, so they could complete them while I’m at Bible study.

Since Korea was our first country report, and it was more specifically North Korea I spent a lot of time teaching them how to complete the country report.  But ultimately they were able to get the whole thing done with only a little help.

This is actually my example because they whisked theirs off before I could really get some good pictures of it.

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