Except that my bulgogi wasn’t really barbecued; I hope nobody minds. This is something I’ve been meaning to try for years, ever since tasting it at a teeny Korean restaurant; when I saw packages of paper-thinly sliced beef at Arirang Market (beside Community Natural Foods on 10th) I bought one, which landed in the freezer when I didn’t get around to making bulgogi.
Bulgogi is very thinly sliced beef (to do it yourself, freeze the meat first, to make it easier to slice paper-thin) marinated in soy, sugar, sesame oil and garlic, then barbecued (or in my case, quickly stir-fried), then served with rice and spicy little salads and garnish; all I could come up with in less time than it took for the rice to cook was a quick cucumber salad, spiced up with a squirt of red chili paste. Sometimes bulgogi is served with lettuce leaves and garlic and chilies, with instructions to make your own lettuce rolls with the beef.
So my New Wednesday Resolution is to use at least one thing from the freezer every day for the next while, so as to free up some real estate for the impending onslaught of applesauce, cranberry-applesauce and so forth. As it stands, I can’t even make ice. One down, an avalanche of barely identifiable yogurt containers and zip-lock baggies to go.