Tune in and see Korean traditional cooking at its best!<br />In its mouthwatering first episode, Two Chefs is going to introduce you the sweet and rich Korean favorite, Bulgogi.<br />But that’s not all! Using bulgogi with fresh vegetables, Beef Bulgogi-jeongol (Hot Pot) is ready to be cooked right in front of your eyes.<br />Who will be the main chef in our first episode?<br />What are the recipes for Korea’s own bulgogi and bulgogi-jeongol?<br />Two Chefs' invitation to the world of Korean cuisine starts right here, this week on Arirang.<br /> <br />Recipe<br />1) Beef Bulgogi-jeongol<br />1. Drain the blood from the beef, then slice it 3cm wide, 5cm long and 0.5cm thick.<br />2. For the beef seasoning add: soy sauce 6Ts, sugar 1Ts, ground sesame and salt 1Ts, pepper 1/2ts, a cup of water, sesame oil 2Ts, pear juice 2Ts, plum juice 1Ts, refined rice wine 1Ts<br />3. Slice onions 0.5cm thick<br />4. Slice scallions and carrots 0.5cm slantwise<br />5. Rip the oyster mushrooms into bite-sizes<br />6. Slice pine mushrooms 3cm long and 0.5cm thick <br />7. Slice shiitake mushrooms 0.5cm thick<br />8. Keep the marinated beef and vegetables in a fridge for about an hour.<br />9. Add 2Ts of sesame oil to the beef and knead before cooking.<br />10. Cook 5 minutes over high heat, then about 2 minutes in mid heat.<br />11. Spread some enoki mushrooms on a plate, put the bulgogi on top, garnish with red peppers.
