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. 

Bulgogi 
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 sliced10 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. 

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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!