I’m thrilled to be sharing my family’s simple recipe for Korean Bulgogi over at Little Family Adventures. Head here to get the recipe.
My family loves to eat Korean food and now that I am menu planning our dinners, I will have to make sure it’s on the calendar at least once a month. Making Korean food at home is definitely cheaper than eating at a Korean restaurant, so it’s worth the trip to your local H-Mart or other Asian market. As I learned the hard way – try not to go on the weekend if you can help it. They are incredibly busy on the weekend!
In addition to the bulgogi recipe, I also wanted to include a recipe for a Korean spinach side dish (or banchan) called Sigeumchi namul. It is one of my favorite Korean banchan. My mom always told me it was very simple to make, but this is the first time I actually made it myself.
- 1-2 bunches of fresh spinach
- 3 cloves of garlic
- 1 green onion sliced
- 2 T. sesame oil
- 1/4 – 1/2 t. salt (according to taste)
- Boil water in a pot big enough to hold the spinach
- While the water is boiling, clean the spinach very well in running water.
- Once the water is boiling, put the spinach in for 30 seconds, remove, and rinse under cold water.
- Gently squeeze the water out and chop the spinach into bit sized pieces.
- Combine the garlic, green onion, sesame oil, and salt together
- Add the garlic mixture to the spinach and mix well.
- Sprinkle with sesame seeds (optional)