My absolute pleasure I’m so glad that your family enjoyed it

Cheers,
Ellie

The mushroom sauce sounds interesting, but would probably mystify most Koreans – and I don’t think I could ever do that to a recipe that has been handed down from my grandmother purely for the fact that it has sentimental value and I believe that would change it from being bulgogi to a dish that is “bulgogi-inspired”. I’m also not sure about putting it back in the fridge after cooking as I find this congeals any fat and makes the texture of any marinade coating the meat unpleasantly gritty.

As for the kimchi (chimchi??), you can find our family recipe for this dish on the blog if you feel inclined to give it a try.

Cheers,
Ellie

I made one change to the recipe. After allowing the marinate to sit in the refrigerator for 24 hours, then I used a food processor and added 8 ounces of mushrooms, sugar, balsamic vinegar, red cooking wine and some black pepper. When i cooked the Bulgogi i used the mushroom sauce to cook it in and it really added some nice extra flavors to the mix. I also found after cooking the Bulgogi that letting it cool and putting it back in the refrigerator for an hour or so allowed the flavors to meld.

Sadly here in the US it is hard to find good Chimchi, unless you find a specialty store. One of the best things about Bulgogi is having Kimchi with it,

Ted