Can you please tell me how I can make Brigogi the korean dish?

Answer 1

Tablespoon olive oil
1 small onion, 4 ounces, chopped
2 cloves garlic, minced
1 LB sea bass or red snapper, cut into 2 inch pieces (firm fleshed fish)
1 Can
(14.5 ounces) no salt added diced tomatoes
1/2 Cup dry white wine
1/4 Cup low sodium vegetable broth
3/4 LB medium shrimp, peeled and deveined
1 Tablespoon red wine vinegar
8 ounces angel hair pasta, cooked al dente according to package and drained
Fresh Ground Pepper

Heat the olive oil in a nonstick stock pot over medium-low heat.
Add the onion and garlic; saute for 4 minutes, until onion is limp, taking care to not let the garlic burn.
Add the fish and saute for 2 minutes on each side, turning once.
Transfer fish to a plate.
Add the tomatoes, wine, and vegetable broth to the pot.
Cook, stirring, over high heat until reduced by 1/3.
Lower the heat to maintain a lively simmer.
Place the mussels and shrimp on top of the tomato mixture.
Cover and cook until mussels open and the shrimp are pink and cooked through.
Return the fish to the stew to reheat.
Divide the pasta between 4 pasta bowls.
Stir the vinegar into the stew and ladle the fish stew on top of the pasta.
Serve at once, passing the pepper grinder for each person to add according to taste.

Answer 2

Luscious Bulgogi (Korean Beef Stir-fry) Recipe

It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable.

Cut the meat into thin slices, as thin as possible - but watch your fingers!

Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.

Meanwhile, prepare the marinade.

Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.

Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.

Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.

Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.

Answer 3

I spent a 12 months living and dealing in Korea so i could choose to share some concepts with you. i individually enjoyed a meal noted as gal bi tang that's a beef on the bone soup with egg and distinctive greens served with an ingredient of rice. I additionally enjoyed a dish noted as bi bim bap although I do have self belief maximum folk locate it too surprisingly spiced. The meal that maximum folk liked to eat is ssam gip sa (uncertain of the spelling on that one) that's fried meat served with dissimilar ingredient dishes and eaten wrapped in a lettuce leaf. even though it may no longer look too surprising on your opposition.

Answer 4

Bri-Go-Gi? u mean bulgogi right. ok well just go on the internet and find it. thats easy. recipes are all over the place. im korean. i always eat it. but if ur really talking about brigogi i dont noe what that is. its meat with that tasty liquid right?? yea. just get some meat, some bulgogi suace n just eat it. ok my answers gonna be no help. hope u make it delicious. good luck! korean food is the best! but it does make ur breath smell alot.

Answer 5

Go To www.wikipedia.com . They'll Tell You What It's Made Of, And How To Make It...