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## The Magic of Ground Beef Bulgogi

Are you yearning for an exotic dinner without stepping out of your kitchen? It's time to introduce you to the mouthwatering world of Korean cuisine, specifically Ground Beef Bulgogi, a dish that is sure to make your taste buds dance.

Bulgogi, a word that literally translates to "fire meat" in Korean, is traditionally made with marinated slices of beef or pork. But today, we are taking a fun twist on this classic by using ground beef, making it more accessible and quicker to prepare - ideal for those busy weeknight dinners.

## Ingredients Unveiled

For this delightful journey, you'll need the following ingredients:

- 500g of ground beef
- 125g of diced mushrooms
- 1 tablespoons of soy sauce
- 1 tablespoons of sugar
- 2 tablespoons of mirin
- 1 tablespoons of oyster sauce
- 1 tablespoons of minced garlic
- Black pepper to taste
- Chopped green onions
- 1 large onion, chopped
- 2 tablespoons of cooking oil
- 1 tablespoon of sesame oil

## Bringing the Ground Beef Bulgogi to Life

Now, with ingredients in hand, let's dive into the cooking process!

1. Kick off by combining the ground beef with the finely diced mushrooms, soy sauce, sugar, mirin, oyster sauce, garlic, and a sprinkle of black pepper. Mix well and let the flavors meld together.
2. In a sizzling wok, sauté the white parts of the green onions with the chopped onion and cooking oil. Keep stirring for around 3 minutes until the onions are soft and fragrant - this is your flavor foundation.
3. Time to introduce the marinated beef to the wok. Continue stirring until most of the liquid has evaporated. This stage can take around 30 minutes on medium heat, but trust me, the wait is worth it.
4. Finally, turn off the heat, then add the green parts of the green onions and a tablespoon of sesame oil. Give it a good stir, garnish with sesame seeds, and serve on top of white rice.

And there you have it, a dish that is a carnival of flavors!

## A Glimpse into Nutrition Information

For the health-conscious, here's a breakdown of the nutrition information for this recipe. The measurements are for a serving size of 100g:

- Carbs: 10g
- Fat: 20g
- Sodium: 720mg
- Cholesterol: 50mg
- Protein: 20g

This recipe yields 5 servings, so adjust the measurements according to your portion size.

## Complementing Your Bulgogi with Perfect Sides

While this Ground Beef Bulgogi is a star in its own right, serving it with the right sides can elevate your dining experience. For instance, pairing it with a bowl of steamed white rice or japchae (Korean glass noodles) is a classic. A side of kimchi or a fresh cucumber salad can also offer a refreshing contrast to the hearty bulgogi.

## Smart Ingredient Substitutes

If some ingredients are not readily available, fear not! You can substitute mirin with a blend of white wine and sugar. Similarly, if oyster sauce is not on hand, a combination of soy sauce and hoisin sauce can do the trick.

## Culinary Secrets for the Best Bulgogi

For an even more flavorful Bulgogi, marinate the beef for a couple of hours or even overnight if you have time. This allows the flavors to seep into the meat, giving you a more delectable dish.

Another tip is to use a cast-iron skillet or wok if possible. These types of pans distribute heat evenly, ensuring your Bulgogi cooks perfectly.

## FAQs

### What is the origin of Bulgogi?

Bulgogi is a traditional Korean dish, with its name literally translating to "fire meat." It dates back to the Goguryeo era (37 B.C. to A.D. 668).

### Can I substitute ground beef with another type of meat?

Absolutely! Ground pork or turkey can work as great substitutes for ground beef.

### What if I don't have mirin?

If you don't have mirin, a mixture of white wine and a bit of sugar can work as a substitute.

### Can this dish be made vegan?

Yes, by substituting the ground beef with a plant-based alternative and using a vegan substitute for oyster sauce, you can make a vegan version of this dish.

### How long can I store leftover Bulgogi?

Bulgogi can be stored in the refrigerator for up to 4 days. Ensure it's in an airtight container to maintain freshness.


Super easy and tasty ground beef bulgogi recipe without gochujang from Aaron and Clair's YouTube channel. Perfect with plain white rice. Super delish!

Easy Ground Beef Bulgogi


## The Sweet Story of Gingerbread Cookies

Gingerbread cookies have a rich and fascinating history that dates back to medieval Europe. The enticing aroma and delightful soft texture of these cookies have been a staple in holiday celebrations for generations. But why limit these mouth-watering delights to just the festive season? Today, we're whipping up a batch of Soft Batch Gingerbread Cookies that you can enjoy all year round!

## Ingredients: What You'll Need

Below is a comprehensive list of the ingredients you'll need. We've made sure to include measurements in grams for accuracy, but have kept teaspoons and tablespoons for ease of use.

- 250g butter, at room temperature
- 240g granulated white sugar
- 1 egg
- 250g dark molasses
- 2 tablespoons white vinegar
- 625g flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves

## How to Make The Best Soft Batch Gingerbread Cookies from Scratch?

1. Using a stand mixer creaming attachment (or a hand mixer), cream the butter, sugar and molasses together until pale and fluffy. This ensures you incorporate air into your batter which makes the dough more airy and soft.
2. Add the egg and vinegar and continue to mix until creamy.
3. At this stage, I change my stand mixer attachment to the regular mixing attachment. I sift in the dry ingredients using a fine sieve. This ensures we avoid lumps in our dough and also aerates our flour. When sifting, be sure to tap the sieve rather than forcing the ingredients through the sieve.
4. Mix in slow speed until you have a homogenous dough. Be careful not to over-mix. Over-mixing will result in a stiff dough.
5. Prepare the dough for refrigeration. What I do is use a cling film to wrap the dough and also slightly flatten it. This makes the dough quicker to chill and also easier to form when rolling.
6. After the dough has cooled and almost solid, it's time to roll it out. Be sure you are working in a cool room with a temperature that is more cool than normal This ensures your dough doesn't easily melt while shaping.
7. Flour a flat surface to prevent the dough from sticking. Get a portion of the dough that you are comfortable working with. You have more control if you work with smaller batches. I use a silicone mat so that I can easily clean up my surface.
8. Roll out the dough to around 6mm or 1/4 of an inch. You don't need to be precise, but remember not to roll out the dough too thin, as thinner doughs will tend to be more crunchy as they tend to bake faster. While rolling, be sure you have enough flour on both sides of the dough to ensure it does not stick. Again, be sure you are working in a cool environment to prevent the dough from melting and sticking!
9. Cut the dough into the desired shape and forms. This is the stage where I let the kids do their work. I give them the cookie cutters and they go crazy.
10. Line a baking tray with some parchment paper and transfer your creations into the pan. Remove the excess flour that you might have used to line the dough.
11. Preheat your oven to 170C or 340F. Bake the cookies for precisely 9 minutes - no longer. Baking longer will make them too crunchy, while baking them shorter will make them under-baked. Be sure to use an oven thermometer to measure your oven's temperature as most oven's indicators are inaccurate!
12. Once done baking, take out the cookies immediately and leave outside to cool. It's best to use a wire rack to cool them off to make some of the moisture escape from the bottom of the cookies. If you don't have one, it's ok, I don't think it makes a lot of difference!
13. Finally, let the cookies cool down before handling. The hotter the cookies, the softer they are, so you want to let them cool to make them easier to handle.
14. Decorate using a mix of egg white and powdered sugar, also known as Royal Icing. Use some food coloring to achieve the desired effect.

## What Makes these Gingerbread Cookies Soft?

Softer cookies contain are less dry and therefore contain more moisture and fat.

Compared with a crispy cookie recipe, our recipe uses more molasses as well as more butter.

Dry cookies by comparison, uses less fat and less liquid.

Another way to ensure these cookies come out soft is by baking them for just the right amount of time at a slightly lower temperature. In our case, we bake our cookies at a slightly lower temperature of 170C or 340F rather than 180C or 350F, and we bake them at a slightly shorter time of around 9 minutes, not any more. Be sure to use an oven thermometer as most ovens indicators are mostly incorrect. I realized my oven's knob indicator is 10C above what is actually the temperature inside the oven.

Lastly, shaping your dough to be thicker will ensure you have a softer cookie. This is because thicker doughs will cook longer. Just be careful not to undercook your dough!

Practice makes perfect! To achieve the best results, be sure to follow the measurements in our recipe and also do some trial and error. Make these in batches so you can modify the bake time, thickness or even the quantity of the ingredients in the cookie if you prefer. However, following this recipe to the dot is probably the best way to achieve the perfect results!

## Dishin' on Nutrition: What's in a Cookie?

Given the ingredients used, the recipe makes about 30 servings, with each serving being approximately 50 grams. Here's a rough breakdown of the nutrition information per serving:

- Calories: 140
- Carbohydrates: 20g
- Protein: 2g
- Fat: 6g
- Sodium: 110mg
- Cholesterol: 20mg

(Note: This is an estimation and could vary slightly.)

## Ingredient Substitutes: Just in Case

Don't have molasses on hand? You can substitute it with an equal amount of dark corn syrup, honey, or brown sugar. If you find yourself out of ground cloves, allspice makes a great substitute.

## FAQ

### How can I keep my cookies soft?

Store your cookies in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread, keeping them soft and fresh for longer.

### Can I freeze the cookie dough for later?

Absolutely! This dough freezes well. Just make sure to wrap it tightly in plastic wrap, and it can be stored in the freezer for up to three months.

### Can I use this recipe for gingerbread houses?

While these cookies are delicious, their soft texture may not be firm enough for constructing a gingerbread house. For that, you'd likely need a sturdier dough.

### What if I don't have a blue rolling pin guide?

No worries! Just aim for about 1/4 inch thickness when you roll out your dough. The thickness of the dough is key to achieving the soft, chewy texture these cookies are known for.

### How long will these cookies stay fresh?

When stored properly, these cookies can stay fresh for up to a week. The key is to keep them in an airtight container at room temperature.


Make these amazing soft batch and truly chewy Gingerbread Cookies. These are so easy to make and perfect for decorating and even making a gingerbread house!

Soft Batch Gingerbread Cookies


## What is Dakgangjeong - Korean Fried Chicken?

Dakgangjeong, also known as Korean fried chicken, is characterized by its crunchy texture and sweet and savory flavors.

The dish is made by coating bite-sized pieces of chicken in a mixture of flour, cornstarch, and eggs, and then deep-frying them until they are golden brown and crispy.

Dakgangjeong is often coated in a sweet, spicy and sticky sauce made from a combination of gochujang (Korean chili paste), soy sauce, sugar, and garlic.

## Where Does Dakgangjeong Come From?

This dish is thought to have originated in the city of Andong, located in the southeastern region of South Korea.

## What Does Dakgangjeong Mean?

The name "dakgangjeong" is a combination of the Korean words for "chicken" (dak) and "crunchy" (gangjeong), which perfectly describes the defining characteristics of this tasty dish.

## What Are The Steps In Making Dakgangjeong?

1. Slice the chicken into bite-sized pieces.
2. Marinate the chicken to ensure the flavours seep into the chicken meat.
3. Coat the chicken pieces in the egg, then in the cornflour and the cassava or potato starch. Do not use regular flour as this will change the texture of the batter and will not make it as crispy. Also, avoid using just cornflour for the batter as this will also not turn out as crispy.
4. Fry the chicken over medium-high heat. Be sure to fry when the oil is around 180C for 350F. Do not overcrowd the pan.
5. Make the sauce by combining all the other ingredients together over a pan. Heat it up slightly until combined, then toss the chicken pieces until well coated with the sauce.

## What is Dakgangjeong made of?

Dakgangjeong is simply Korean crispy fried chicken coated with a thick sweet and sticky sauce.

Bite-sized Chicken pieces are coated in a batter and then fried until golden and crispy.

## What is the difference between Dakgangjeong and Yangnyeom?

Dakgangjeong is made from smaller, bite-sized pieces of chicken that is usually cooked without the bones.

Yangnyeom on the other hand is made with bone-in chicken, similar to the classic KFC fried chicken, except it is also coated in a thick, sweet and spicy sauce.

## Why is Korean Fried Chicken so crispy?

The secret to make really crispy Dakgangjeong is to avoid using flour in your batter.

As chef RV suggest, the best is to use cassava or potato starch along with cornflour or cornstarch.

When frying, the chicken pieces should also be submerged in oil that is around 350F or around 180C to ensure the moisture can escape and keep the chicken pieces crispy.

## What Are The Serving Suggestions for Dakgangjeong?

1. As a snack or even an appetizer to serve at parties. Simply arrange the fried chicken on a platter and serve with toothpicks or small forks for easy dipping and picking.
2. As a main dish, accompanied by rice, pickled radishes, kimchi, or Korean-style potato salad.
3. Dakgangjeong is often paired with beer in Korea, and for good reason - the crispiness of the fried chicken and the carbonation of the beer make for a great combination.
4. You can also balance out the richness of the fried chicken with a side of greens or a refreshing cucumber salad.


Easy Korean Fried Chicken or Dakganjeong made with chicken breasts covered in cornflour and potato starch for an extra crispy batter coated in soy garlic sauce.

Easy Recipes

Easy Ground Beef Bulgogi

Soft Batch Gingerbread Cookies

Easy Korean Fried Chicken Dakgangjeong