This is commonly served with plain rice, a hot bowl of soup with scallions floating on top (most often plain beef stock that they have boiled beef in before the beef is taken out to be dried and then grilled) and a side plate of beansprouts that have been drizzled with sesame oil. Traditionally, this is served in Korea with the accompaniment of Kimchi, the vegetable dish giving a marked contrast by its spiciness to the beef stew. This is not to be confused with Beef Bulgogi, Korea's national dish. Beef Buolgogi is a spicy dry stirfry-similar to Japan's Beef Teriyaki.
My dad is a food lovers dream reporter since he also happens to be a foodie. He will describe how a wedding, or a party went by describing the entire array of food that was served to him. He will remember the order in which the food was served, how hot or how cold the dishes arrived and how delectable or how unappetizing the dessert items were. When he comes home, he will be able to recount to me the details as if I was there and tasting the food myself.
He has always encouraged my kitchen experimentations. Even if my cookies were crumbly or the cakes did not come out as well as I wanted them, trust him to be able to eat whatever I put out before him without nary a criticism. He can drive one bonkers with the way he combines his food, he sometimes will ask for a sauce or use it with a food that one is not accustomed to pairing. Once he developed a fondness for my lemon butter sauce that I serve with grilled fish- he kept looking for the sauce to pour over his plain rice when there were other viands on the table.
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