Looks very tasty.
Are those skulls salt and pepper shakers?
That does look really good. I keep craving junk food, left over from this summer when I refused to cook because I have no a/c in the kitchen. Your dinner would represent a huge improvement. I have a brother and sister who love Halloween. I guess it is a lot of fun, but no kids trick or treat around here anymore, so I don't even have an excuse to buy the candy.
This is the basic marinade recipe for Korean barbecued meats. This marinade makes enough for 1 pound of meat. I usually triple this recipe and keep it stored for use on anything from chicken drumsticks to sliced steak.
Prep Time: 20 minutes
Total Time: 20 minutes
3 Tbsp chopped garlic (about 2 cloves)
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp honey
2 Tbsp fresh squeezed juice from an Asian pear
1 Tbsp Japanese rice wine (mirin)*
1 Tbsp sesame oil
3 green onions, finely chopped (including white part)
1 tsp pepper
Mix marinade together until sugar and honey are dissolved/distributed.
Can be stored in refrigerator or freezer for use on beef, pork, and chicken.
*If you don't have access to the rice wine, a splash of dry white wine will also work here.
One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Bulgogi marinade for 1 lb of meat (approx 1 cup)
1 pound sliced beef *
Prepare Bulgogi marinade according to directions.
If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).
If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.
Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
Grill, broil, or stir fry the beef until well-done and carmelized on the outside.
Serve with rice, lettuce leaves, and side dishes.
*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best
Oh my good gravy. I want to make sweet love to your kitchen. Too many years in crappy apartments with tiny, old, rundown kitchens have turned HGTV into porn for me (porn my wife enjoyss with me and encourages me to indulge in).
^Agreed. I've been watching tons of DIY (Kitchen Crashers, Bath Crashers, Holmes on Homes, etc.). I have an accepted offer on a nice home (not a foreclosure this time). The kitchen is the only thing that could use some help (mainly cupboards, countertop, backsplash).
That is a very warm inviting kitchen.
That's it, I want your house, chris.
Carrboro Bike Coalition - putting the "bike" in "CARrboro" :)
2011 Motobecane Fantom Cross Uno, 2009 Motobecane Fantom CX
Previously: 2000 Trek 4500 (2000-2003), 2003 Novara Randonee (2003-2006), 2003 Giant Rainier (2003-2008), 2005 Xootr Swift (2005-2007), 2007 Nashbar 1x9 (2007-2011), 2011 Windsor Shetland (2011-2014)
Non-Bike hardware: Arch Linux - openSUSE 13.2 / Mac OS 10.6 - openSUSE Tumbleweed