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what to serve with . . . bulgogi

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Splendid Spatula Mar 24, 2013 05:24 AM

Well, not traditional bulgogi, but this tasty recipe from the NYT: http://www.nytimes.com/2011/09/18/mag...

I made it a year or so ago for family, and can attest to its deliciousness. But I didn't do anything with it. Now for a small dinner party, what would you serve on the side?

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  1. MidwesternerTT RE: Splendid Spatula Mar 24, 2013 05:37 AM

    Rice? To play off the soy/oriental seasonings

    Coleslaw / shredded cabbage is a usual side for beefburgers.

    Shredded apple/carrot/raisin cold salad.

    A quick search found a blogger who advocates steamed cabbage as a side or to use as a wrap around the filling

    1 Reply
    1. re: MidwesternerTT
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      Splendid Spatula RE: MidwesternerTT Mar 24, 2013 06:21 AM

      Thank you. I should have noted . . . the meat in this case is served on buns, with a spicy mayo, scallion dressing and cucumber kimchi. it is all rather contained!

    2. hannaone RE: Splendid Spatula Mar 24, 2013 08:00 AM

      The Korean take on potato salad goes very well with bulgogi sandwiches.

      About 1 ib potato
      6 eggs
      1 large fiji apple (or semi sweet apple)
      1 small Asian pear
      1 chopped green onion
      3 to 8 cloves raw garlic
      1 small shredded & chopped carrot
      1/4 teaspoon salt

      Dressing
      1/2 to 1 cup mayo
      mashed potato
      boiled egg, mashed
      sugar
      pepper

      Fill a pot with cold water, gently add the eggs and bring to a boil over high heat.
      Cook for 4 minutes, remove from heat and cover.
      Let stand until cool.

      Wash the potatoes then peel and rinse in cold water.
      Cut into about 1 inch by 1 inch cubes and rinse again.
      Bring a large pot of water to a full boil, add 1/4 teaspoon salt and the cubed potatoes (add 2 cubed carrots now if desired).
      Boil until semi tender (chop stick or fork passes through with slight resistance).
      Drain and let cool.

      Pre-Mix

      Set 8 or 9 of the cooked potato cubes aside and add the rest to a large mixing bowl.
      Peel and quarter 4 of the boiled eggs, then add to bowl.
      Peel apple and nashi pear, then cut into about 1 inch by 1/2 inch pieces and add to bowl.
      Toss until well mixed.

      Make the dressing

      In a medium mixing bowl mash the remaining eggs and potato cubes together.
      Add the mayonnaise, garlic, carrot, and green onion, and work into the dressing.
      Add the sugar and pepper (start with smaller amounts and add to taste) then mix well.
      Dressing should be stiff.

      Final Mix
      Add dressing to potato mix and stir until well mixed.(You can add a little more mayonnaise if the dressing is too stiff to mix well).
      If desired garnish with one or two finely chopped green onions and or toasted sesame seed.
      Chill and serve cold or at room temperature.

      1. g
        Guenevere RE: Splendid Spatula Mar 25, 2013 10:45 AM

        it is great with homemade kimchi/rice/ optional bean paste wrapped in lettuce. I make Chang's kimchi several times a year and we love it.

        http://www.koreanbeacon.com/2009/10/2...

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