My sister-in-law is from Korea. She cooks the best food ever. This thermal cooker bulgogi is not one of her recipes. 🙁
But it is DELICIOUS, and until she comes over from Korea again to cook me her homemade bulgogi, this will have to do. Also, in the thermal cooker, it was about a 10 minute total project, and it came out piping hot. The meat was all intact, but melt-in-your-mouth tender, and the rice was perfect. All this after seven hours cooking, and being transported to a Korean themed bachelorette party —don’t ask!
The joy of this, like most of our recipes is that to cook it, you dump the ingredients into your large pot, boil hard for three minutes, and put it into the cooker to cook. This was a fun experiment, because I just let the rice go the whole time, hoping it wouldn’t overcook. It was absolutely delicious! Better for certain than 7 hours in the rice cooker on warm.
I felt like a cooking superstar, and it was easy as anything!
Thermal cooker bulgogi also freezes very well. And you will probably want to freeze it, because this recipe makes a lot. Air is your enemy, as it brings down your food temperatures too quickly, so I always cook in larger amounts, and freeze leftovers.
See Kathryn’s recipe for instructions on the rice that I cooked in the nesting upper pot.
- 1 C soy sauce
- 1/2 C white sugar
- 1 C chopped green onion
- 1/3 C minced garlic
- 1/2 C sesame seeds
- 1/2 C sesame oil
- 2 tsp ground black pepper
- Water until beef is just covered (1-2 C)
- 3 inch piece puréed fresh ginger
- 4 pounds thin-sliced beef roast
Purée fresh ginger in soy sauce and sesame oil and garlic, Add all ingredients to thin-sliced beef in large inner pot of thermal cooker. Add enough water to cover beef. Bring to a hard boil for at least 3-5 minutes, stirring consistently.
Place pot into thermal cooker, add nesting pot with prepared white rice. Seal, and cook for a minimum of 6 and a maximum of 8 hours.
Serve bulgogi over rice with steamed broccoli or other side vegetables.
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