How to make Bulgogi

Published: May. 31, 2023 at 11:42 AM EDT|Updated: May. 31, 2023 at 2:59 PM EDT
Email This Link
Share on Pinterest
Share on LinkedIn

SAVANNAH, Ga. (WTOC) - A wide range of ethnic choices is one way Savannah’s culinary scene has grown and improved over the last decade.

Kay Heritage is the owner of Savannah’s Big Bon Bodega. She joined Morning Break to show us how she makes Bulgogi, which is a Korean beef dish, as we wrap up Asian American and Pacific Islander Heritage Month.

Mama Kay’s Bulgogi Marinade:

Halve the recipe for a smaller batch

⅓ C or 2 oz ginger, peeled

⅔ C or 4 oz garlic cloves

4 C soy sauce

2 cans of 12 oz can Coke

1 ½ Tbsp of sesame oil

1 C brown sugar

1 Med onion, peeled and quartered

1 tsp of ground pepper

Pulse and blend until garlic and ginger are finely chopped Label and date: marinade will keep for 2 weeks

Use 3 cups of marinade to 5 lbs of thinly sliced beef

1. With a gloved hand, mix well the marinade into thinly sliced beef

2. Cover and refrigerate for at least 15 minutes before cooking, can be refrigerated up to 48 hours

3. To Stir Fry: Preheat the pan, and add the meat over high heat. Cook until the meat is no longer pink