Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Bulgogi

Does anyone have a good Bulgogi recipe that is NSD? I've been playing around with some concoctions, but I'm not quite getting something right. I bought some Kim Chi, but it has monosodium glutamate in it. I tasted it and it's really good. How bad is the monosodium glutamate in a kim chi? Any idea? I want to eat it....spicey goodness.....



Thanks,
Allan

i love bulgogi.. unfortunately i'm clueless about how to cook it.. oh well. sorry.

I wouldn't worry about MSG if I were you. A lot of people who react to chinese food think they are allergic to MSG - when they are probably allergic to one of the spices used. The old "chinese restaurant syndrome". But, I doubt there are any statistic available on this problem.

btw.. Glutamates are found in large amounts in meats and tomatoes... But people don't seem to be singling out these as a problem.

From what I have read, our tongue actually has 5 tastes: sweet, sour, salty, bitter.. and the fifth one was glutamate !! Apparently we have special receptors on our tongue just for that.. read about it a long time ago, but I can't remember the details.

MSG and soy sauce are great for the appetite, and thats very important for me !

z

"" the existence of a Chinese restaurant syndrome is questionable. Bad reactions to MSG are based entirely on anecdotal observations, say the experts. The stories have not been supported by either human or animal studies. And they are not reported by regulatory authorities outside the U.S. Moreover, the small quantities of MSG used in cooking would not be expected to cause problems since far greater amounts of glutamate are found naturally in many foods, including meat, fish, milk, and vegetables. ""
http://www.hhp.ufl.edu/keepingfit/ARTICLE/MSG.HTM


"So long and thanks for all the fish" - Hitch Hikers Guide To The Galaxy

I've eaten on the kim chi twice now. Nothing bad so far. This stuff is good! Guess I'll head back to the oriental market and look at those other premade goodies they had. Lookout, my diet might be expanding a little. I was mostly worried because awhile back I had gone to a china buffet and the following week I had an irregualr heart beat from what I thought was the MSG in everything? Perhaps not, I just know better then to go back to that place for any future refueling.
Thanks,
Allan


I'm still waiting for that secret family Bulgogi recipe from someone though. Pork and/or beef. My kim chi needs a plate mate.

Allan,

You could always make your own Kimchi. Pretty easy to do.

Chris

>> had gone to a china buffet and the following week I had an irregualr heart beat

I have had a reaction like that to a herbal tea I brewed. But since I put about 6 herbs in I I don't know which one caused the irregular heartbeat. In my case it started within a short time of drinking the brew - So there was no question in my mind that the tea caused it. Also stopped pretty soon afterwards, perhaps after 4 hours...

just my thoughts..
z

"So long and thanks for all the fish" - Hitch Hikers Guide To The Galaxy

Perhaps I should look for a nice Korean woman? Then I wouldn't need the Bulgogi recipe, hehe.

Allan

I've been munching on this Kim Chi without any problems so who knows. I use to eat a alot of different oriental restraunts without problems. Whatever it was was very noticable. Had me checking my pulse, wondering if my time was near or something....
Just didn't go back to the Mandrin House.

Allan

Bulgogi
(Korean barbeque beef)
Servings: 4-6

INGREDIENTS
PREP
AMOUNT
Here Tink......


Beef, tender cut partially frozen, sliced into very thin strips, across the grain 1 1/2 to 2 lbs
Soy sauce 1/2 cup
Sugar 2 T
Scallions minced 2-3 ea
Garlic minced 2-3 cloves
Pepper, black 1 t
Sesame seeds (opt.) toasted 1 T
Sesame oil 1 T



METHOD

Toss all together in a bowl. Marinate from 1 hour to overnight.
Heat a heavy skillet without oil over medium-high heat. Add beef in small batches and sear till just cooked through. Remove to platter and finish with rest of meat. Serve.
NOTES

Bulgogi is one of the best known of all Korean dishes. Originally cooked over a wood fire, bulgogi still tastes best with the smoky flavor of the grill. Use a fine grate over the charcoal so the meat doesn't fall through. When prepared in Korean homes or restaurants nowadays, the meat is often seared on a special curved broiler plate placed in the middle of the table. Each guest cooks his or her own to order.
Serve bulgogi with red leaf lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm. Add a small portion of meat, and top with a bit of rice. Roll the lettuce leaf up and pop it in your mouth. Bulgogi is usually served with a variety of side dishes. A simple soy sauce-sesame oil dipping sauce is also sometimes served on the side..
Add a bit of pureed kiwi, pear, or apple to the marinade for a touch of fruity sweetness. Other possible marinade additions include 1 T of rice wine or dry sherry wine or a touch of rice wine vinegar.
Dak Bulgogi (Korean barbeque chicken): Use chicken breast, butterflied and cut into chunks. Cut the amount of soy sauce in half and add 1 T of minced ginger.
Fish or Seafood Bulgogi: Use half the amount of soy sauce and add 2-3 T of gochu jang paste. Cut fish or seafood into large pieces or leave whole. Cut marinade time to 30 minutes to one hour.

Allan

Wonder how bad the combination of soy sauce, sugar and sesame oil would be? More junk then I usually eat in month it looks like.


Allan

Allan,

I don't think the combination of soy sauce, sugar and sesame oil would be bad cause I used to cook with this kind of combination without any problem.

Sinta