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| Banja Gui: Barbecued Beef in a Lettuce Wrapper (Korea) Recipe courtesy Emeril Lagasse, 2002 Show: Emeril Live Episode: International Beef Overall User Rating:  |
FINALLY, The REAL DEAL!!!
08/10/2006 at 03:54am
User: Greg from Fairfax, VA User Rating:
I?ve had Korean food many many times in DC and all down the Coast. I?ve had authentic non-menu items that my Korean friends ordered, and I?ve had the real deal from my Korean girly. So I had my doubts. But (with the following changes) all the flavors were there, the heat was there, and this was GOOOOOD! As the Korean reviewers said, you MUST have the BROWN SUGAR!!!(shy 1/2 cup perfect) Tastes wrong without it. Also, as they said, put green onions in the marinade (they add great flavor there & on the grill/broiler). And, yeah, chop the garlic instead of thin slices. Never seen slices on this dish. A minor PROB: Either Emeril left out something for the leaf wash or there needs to be more Murin. It?s WAY TOO THICK. I increased the Murin to 1 Tbsp which made a paste that stuck well and tasted good. NOTE: I LOVE VERY HOT FOOD. I?ve had REAL Thai, Indian, and Korean (homemade). I?m convinced (& surprised) that Authentic Korean is the hottest (try the Sting Ray w/red pepper sauce ? It turned me into that ?Heat Miser? guy from the Christmas special ? steam from ears, big flame for hair). So I?m ALWAYS disappointed by American versions. Well, that?s up to you here. If you use a HOT pep pdr & cover the whole leaf like I did, then you?ll be the ?Heat Miser?. If that?s not for you, use a milder pdr or just use a small dab (but don?t omit; it adds great flavors!). Also, HAVE PLAIN RICE with it (absorbs the hot oils off your tongue). Mashikke Tuseyo! (Bon appetit!)
07/21/2004 at 06:04pm
User: Anonymous User Rating:
This is GREAT
05/28/2004 at 10:20am
User: BRIAN from Homer Glen, IL User Rating:
This has become a huge favorite. You can control the heat by using different type of chili powder etc.
tasty
05/26/2004 at 03:01pm
User: Anonymous User Rating:
Spicy but great taste.
great
02/27/2006 at 10:27pm
User: Anonymous User Rating:
awesome taste
Add the sugar!
02/26/2006 at 04:08pm
User: Anonymous User Rating:
I am also Korean and I agree with the comment about needing the balance of sugar and salt. I would suggest starting with 1/4-1/2 C mirin (taste the marinade before adding the meat) or substitue mirin with 1/2 C sugar (you may even need up to 3/4 C more if you are using the 3/4 C soysauce to balance the salt).
most requested meal from college
02/25/2007 at 10:09am
User: douglas from mahopac, NY User Rating:
My kids when returning home from college put this meal first on the list for requested meal while home. Its easy to prepare and quick to make. Its a single parents dream to have a few unusal dishes to make without alot of prep time
Brown Sugar!
01/10/2005 at 07:20pm
User: Anonymous User Rating:
Brown sugar (or some people use white sugar) is missing from this recipe! It is a key part of the recipe. So for those who complained that the recipe is too salty, it probably was. I am Korean and sugar is an important part of a bulgogi recipe - about 1/2 cup or more? I never measure anything out - but the salt and sugar should be in good balance with one another. Also, we tend to slice up some onions and marinate it with the beef. Other than that, I think the recipe looks good. I preferred chopped garlic as opposed to sliced. That's all subjective - but the brown sugar is ESSENTIAL!