Dinner

Korean Bulgogi

Bulgogi Beef

Ingredients

  • 1 lb Sliced Rib Eye or Bulgogi Beef
  • 4 tsp Soy Sauce
  • 3 tsp Sesame Oil
  • 3 tsp Sugar
  • 2 tsp Black Bean Sauce or Spicy Black Bean Paste
  • 6 Garlic Cloves, minced
  • ½ tsp Black Pepper

Instructions

  1. Marinate the sliced rib eye in soy sauce, sesame oil, sugar, and garlic for at least 30 minutes
  2. Stir-fry the meat until thoroughly cooked, about 5 to 7 minutes
  3. Add the black pepper, if you like
  4. Reduce sauce on high and reserve

Cabbage

Ingredients

  • 1 Savoy Cabbage, cored and thinly sliced
  • ½ cup Vegetable Broth
  • 2 tsp Soy Sauce

Instructions

  1. Mix broth and soy sauce together
  2. Add half into a pan and boil on high
  3. Once boiling add cabbage
  4. Cool until slightly tender (2 minutes)
  5. Remove cabbage and place into a strainer above a bowl to drain
  6. Repeat

Pajong or Naan

Naan bread can be used or homeade pajong can be made

Instructions

  1. Heat naan bread or pajong and cut into 3 inch by 4 inch pieces
  2. Place cabbage onto the bread like a taco, add beef and drizzle sauce
  3. Add bean sprouts if desired to the top the Korean Taco

Ingredients

  • 1 tsp Active Dry Yeast (from a 1 ¼ oz envelope)
  • 2 tbsp plus 1 tsp Sugar
  • ¼ cup Warm Water (105°-115°F)
  • 1 cup All Purpose Flour
  • ½ tsp Salt
  • 1 cup Warm Whole Milk (105°-115°F)
  • 3 Large Eggs
  • ½ stick (¼ cup) Unsalted Butter, melted and cooled
  • 1 tbsp Fresh Lemon Juice

Instructions

  1. Stir together yeast, 1 teaspoon sugar, and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast, sugar, and warm water.)
  2. Transfer yeast mixture to a blender and add flour, salt, milk, and remaining 2 tablespoons sugar, then blend until combined
  3. Pour into a bowl and cover with a kitchen towel
  4. Let stand in a warm, draft-free place until almost doubled in bulk, about 1 hour
  5. Return mixture to blender and add eggs and 2 tablespoons butter
  6. Blend until smooth
  7. Lightly brush a 10-inch nonstick skillet with melted butter, then heat over moderately high heat
  8. Holding skillet off heat, pour enough batter to make a 3 inch pancake
  9. Flip crêpe over carefully with your fingertips
  10. Cook until other side is golden, about 1 minute more
  11. Transfer crêpe to a plate
  12. Brush skillet with more melted butter and repeat


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