Communion Season 2012- Friday Dinner and Bulgogi Recipe

Photo by Hyosun @ Eating and Living

On Friday was our meal two for our Annual Communion Season dinners and I wanted to make something very special for my church family, and of course Korean food it had to be!  Korean Beef BBQ or Bulgogi is most likely the best well known meat dish and for trusted recipes, I always to go Hyosun's Korean food site, Eating and Living.  

I have planned this menu several months ahead not knowing that Hyosun of Eating and LIving blog would be coming to visit me in Savannah in conjunction with her business trip!  Can you believe that!?  Though I have "known" her through her blog for last two years, I was beyond ecstatic and honored to meet her in person.  So Friday afternoon,when Hyosun was done with her work, she came to IPC kitchen and helped with the meal prep for 200.  

Friday Dinner Menu for 200

Bulgogi with Teriyaki Sauce (65 lbs of bottom round sliced paper thin)
Steamed Rice (28 lbs of rice), click here for method
Fried Egg Rolls with Red Chili Sauce  (250)
Sauteed Vegetable Medley  (12 lbs of frozen beans/18 lbs of broccoli/8 large onions/24 bell peppers)
Garden Salad with Spiced Dressing (9 large heads of Romaine, with red onions, cucumbers, cherry tomatoes)
Coconut-Kiwi Cake (recipe x10 = 4 pans/180 pieces)   

For detailed preparation instruction from Hyosun's site, Click Here. 

Recipe by Eating and Living
Used with Permission

2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
10 mushroom caps sliced (optional)

6 tablespoons soy sauce
3 tablespoons water
2 tablespoons sugar
2 tablespoons honey
2 tablespoons rice wine (or mirin)
2 tablespoons garlic
2 tablespoons sesame oil
2 teaspoons sesame seeds
3 tablespoons grated Asian pear (optional)
1/8 teaspoon pepper

(*Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices.)

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combineeverything well. Marinate the meat for about an hour. Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)

Note: Since rib eye or top sirloin would be too expensive to feed 200, I purchased bottom round cut and had the butcher slice it very thinly. 

Even though it was a busy weekend with another two dinners ahead, Hyosun and I carved out some to frolic around town.   It was as though I have known her all my life.  We talked incessantly about blogging, food photography, our children, food photo props, our dreams, faith and more blogging. 

 On Saturday, we went to The Tea Room for an early lunch. Both our salads were fabulous and Hyosun fell in love with my favorite tea in the world, Emperor's Bride Tea.  

I gave Hyosun a quick tour of my beloved church.  I am never tired of looking at my church's exquisite steeple and the sanctuary ceiling.  Can you see why?

 It was simply wonderful to meet someone for the first time and yet have the feeling as though you have reconnected with your old friend.  Thanks so much, Hyosun for taking your time to visit me!  Love you, my friend! 


  1. That's a great menu. Beef with teriyaki looks extremely tempting!

    1. Hey, Angie! It is a great recipe even when I made the marinade in large volume! We ended up marinating about 70 lbs of beef! Good work out, right? ;)

  2. Awww... this entry warmed my heart. I'm so glad you were able to meet and chat over blogging and such. It's so awesome that Hyosun got to help you cook...that would be so fun! I loved reading this entry and seeing the pictures of you together. I'm happy that you got to hang out and have this time together. I feel like I know you both as well!

    1. We talked about you, Julie, saying how fun it would be all together someday soon! And yes, I feel the same as you do. Must be the Korean blood in us. :)

  3. This looks absolutely delicious - thanks for sharing! And I think it's great that you were able to meet up with a blogging friend! I've had similar opportunities and it makes me so thankful for the connections that the internet provides :-)

  4. Kay - I love bulgogi but have never made it - thank you for the recipe. Looks like a lovely lunch at The Tea Room as well!

  5. How fun you and Hyosun got to connect like that--getting to work side-by-side in the kitchen together besides playing together! :) I love following both of your blogs!

  6. OH............I could eat the whole plate! So tasty looking.

  7. Your Bulgogi look amazing and very delicious. How nice that you and Hyosun met...I am in love with her blog too and want to try each of her amazing recipes. Thank you for sharing your beautiful photos, by the way you two look gorgeous!
    Have a lovely day!

  8. Hi Kay - Sorry about being quiet for a couple of days. Had a lot to catch up upon return. Thanks again for your warm welcome and all the great food and fun we had together! I truly felt as if I was visiting an old friend. It was also great to see you - the amazing church cook - in action in the church kitchen. You truly made my short trip to Savannah such an unforgettable one! Love you too, my friend!

  9. What a great meal. Bulgogi will be finished in a blink of an eye. It will be the crowd's favorite. Thanks for the recipe.
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  10. Thanks for sharing this recipe and introducing us to Hyosun. I have never eaten Bulgogi, but have wanted to try it. Since I totally trust your recipes, I will definitely be giving this one a try! By the way, the ceiling of your church sanctuary is beautiful. By the way, how is it that you don't even look one tiny bit wilted in the Savannah heat and humidity?!

    1. Hi, Terri! It was toward the end of the day and the heat was not as intense. But boy, it gets pretty hot and humid done here! :)

  11. This recipe would be delicious with some already cooked ham.

  12. Greetings, Kay! I have been seeing you on Pinterest, and pinning some of your recipes. I would LOVE to try this one of yours soon. You are so wonderful making all of these HUGE Church dinners, I really admire you! I don't blog as much as I should, I am hopefully going to get back into it, and I will be sure to visit you often. PLUS, I will see you on Pinterest, I just started Following you! God bless.

  13. p.s. I just started Following your blog here too! ;)