Making mass quantity of Korean Cuisine...worried about proper proportions?

Question

I'm going to be making a Korean dinner for about 50 people. Bulgogi, Jahb-Chae, & wings. I've made this meal for my family at Christmas, and for small dinner parties before, but never for as large a group as this. I'm a little concerned that it may not turn out (especially the Bulgogi) due to the weird thing that happens when you quadruple a recipe. Any suggestions or recipes for groups of 50??? I'll be doing this within a week! Thanks for any suggestions!

Answer 1

Check around the net for recipes that are already properly proportioned for feeding a group. OR for the dishes you are worried about, make them ahead of time, freeze, then reheat on the day you serve them. For the bulgogi you could slice the meat the day before, mix up several batches of the marinade in large zip top plastic bags (1 gallon size), then put them together that morning or afternoon to marinate. Then they'll be ready to cook.

Answer 2

Instead of making a large quantity at once, perhaps you could make your regular quantity four times. I know that seems like a lot of work, but say, if you wanted to make a 50 person portion of jabchae:

Make your 10 person portion of jabchae 5 times separately. So if you have the recipe for a 10 person portion, just put each portion aside and reheat if necessary.

And even though it may seem like common sense, taking "gan" (taste) multiple times throughout and asking other ppl for their opinion about the "gan" also helps.

Hope that helps, good luck with everything!

Answer 3

just order from your favorite korean restaurant... less hassle and headache...