Bulgolgi and Memories

Think back to the happiest time in your life.  When was it?  One of the happiest times in my life was when Jesse and I were newlyweds and poor college students.  We were married at a young age (21) and were both still working on our educations at Idaho State University.   Fond memories are connected with those first few years of marriage….a tiny house on 3rd avenue, making a dollar stretch a mile, cheap entertainment, late nights studying, working several jobs and making life-long friends.  The friends who were just as poor as you, and when you see each other 14 years later you pick up right where you left off.  Yeah, you know exactly who I am talking about. One such couple to us was Cash and Marisa Hill.  We spent many weekends together laughing, playing games and eating Bulgolgi.

Bulgolgi is a barbequed beef dish popular in Korea.  Marisa was adopted from Korea and Cash served an LDS mission there.  One time having this delicious Korean meal was all it took to make it a much requested favorite between the four of us.  I can still remember specific instances of laughter and tears around a dinner table occupied by our little quad and a platter of bulgolgi.  I even get a little teary just thinking about these dear friends and what we have all been through in the past 14 years.  And yes, we still see each other and it’s like time has stood still.

This past week, I decided to take a stab at making my own variation of Bulgolgi, minus the good friends.  I must say, it turned out delicious!  Next time I’ll add the friends.


1 1/2 pounds of thinly sliced beef (I used a bottom round sirloin)
2 oranges
1/2 cup liquid aminos
3 garlic cloves
Diced green onion
1/2 Tablespoon sesame oil

In a blender, squeeze the juice of one orange.  Peel the other orange and place slices into blender.  Blend until smooth.  Add to blender 1/2 cup liquid aminos, 3 crushed garlic cloves, diced green onion, and 1/2 Tablespoon of sesame oil.  Blend and pour into large bowl.  Add thinly sliced beef and let sit in fridge overnight.

The next day, cook brown rice.  (I personally like sweet brown rice, as it is sticker than regular brown rice.)  Pour marinade and beef into a large frying pan and let cook thoroughly.  Rinse off several romaine lettuce leaves and tear in half.  To serve, place a serving of rice in center of lettuce and top with beef marinade.  Fold and eat!

My kids didn’t want the lettuce, so ate the Bulgolgi marinade over the rice as a rice bowl.  Yum!


5 thoughts on “Bulgolgi and Memories

  1. Pingback: Something to “Bragg” about…. « Healthy Mama, Happy Mama

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