Bulgogi Stir Fry

We had some bulgogi, but I didn't want to go through it too quickly, and I also wanted to add some vegetables so that the meal wouldn't be so meat heavy. I thought the bulgogi flavor would be a good modification of the basic beef stir fry I had made previously, and luckily, I had some green bell peppers and mushrooms around. (I usually keep onions on hand.) Since the bulgogi had already been marinating, all I had to do was cook it. I made that part first, since James likes it slightly burnt. I just placed the bulgogi in a single layer and let it cook, flipping once and then letting most of the liquids boil off and the meat get slightly burnt. You don't want to completely boil off all the liquid because that will become part of the sauce for your bulgogi stir fry. Although I did add the onions before the meat was completely finished because I wanted to cook it a bit more, I did not add the remaining vegetables until the last step because I did not want to over cook them. This dish is good for when you want to make a quick and easy stir fry, but you're tired of the same flavors!

Bulgogi Stir Fry

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				bulgogi
				bell pepper, sliced
				onion, sliced
				mushrooms, sliced
				garlic, minced	optional
				ginger, minced	optional
				extra bulgogi marinade	optional

Methods:

1. Cook bulgogi in a single layer, flipping once.
2. Stir in onion, and continue cooking until it begins to turn translucent. If you're using garlic and/or ginger, add them at this point. I didn't use any since there was plenty of flavor in the bulgogi marinade that I added.
3. Add in mushrooms and bell pepper at this point, cooking until the peppers have reached the desired level of crispness/tenderness.