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Bulgolgi – Korean barbeque

April 25, 2016 by Leland Buck Leave a Comment

Bulgolgi – Korean barbeque

My fascination with simple Korean food continues. After that last post about simple Korean-style beef bowls, I decided to try something a bit more traditional, like Bulgolgi – Korean barbeque. I was expecting it to be more complicated that is was, In fact, this is another really simple, easy to prepare dinner. The most time consuming part is slicing beef and allowing enough time to marinade. I marinaded the beef for about 3 hours which was good, but the next time I prepare it, I’m going to let it marinade for a whole day.

It is also worth mentioning that most versions of this recipe I’ve seen call for rib eye, which is a cut I find way too fatty. I opted for a leaner (but more expensive) sirloin cut, and I was very pleased with the result.

As with almost all Korean dishes, serve with white rice, kimchi and a sprinkle of toasted sesame seeds.

Thinly sliced beef in marinade with shallots for Bulgolgi - Korean barbeque

Thinly sliced beef in marinade with shallots

Sirloin to be sliced thinly for Bulgolgi - Korean barbeque

Sirloin to be sliced thinly for bulgolgi Korean BBQ

Korean Barbeque (Bulgolgi)
 
Recipe type: Dinner
Cuisine: Korean
Serves: 4-5
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Print
 
Bulgolgi, sometimes called Korean Barbeque, is a staple Korean dish. Like most main dish staples, it is open to lots of variation in the addition of different seasonal veggies, and varying levels of spice. This version is fairly simple, and leans more toward the sweet side than spicy. If you are looking for a new way to prepare beef, try Bulgolgi - Korean barbeque.
Ingredients
  • 2 pounds thinly-sliced rib-eye or other tender cut of beef
  • 2 tablespoons soy sauce
  • 2 teaspoons toastes sesame oil
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • ½ yellow or white onion, sliced thin and halved or cut in 1 inch lengths
  • 1 tablespoon toasted sesame seeds.
  • ground black pepper to taste
  • optional additions:
  • 5-6 Shiitake mushrooms fresh or rehydrated and sliced thinly
  • 1 medium sized Zuchinni, julienned
  • 1 bell pepper, julienned or thinly sliced
Instructions
  1. Marinate the beef, thinly sliced in soy sauce, Sesame oil, brown sugar and garlic for as little as two hours, or overnight.
  2. Stir fry the marinated beef over medium high heat in a Wok or skillet for 6-8 minutes or until completely browned but not tough.
  3. Add black pepper, onion and any other vegetables and continue to cook until the vegetables begin to soften, 1-3 minutes depending on how crisp you like your vegetables.
  4. Plate over white steamed rice and garnish with toasted sesame seeds. Serve immediately.
3.3.3077

Filed Under: Recipes

Korean-Style Beef Bowls

April 6, 2016 by Leland Buck 4 Comments

Korean-Style Beef Bowls

Lately, I’ve been looking for a new fast, tasty recipe, like this one for Korean-style beef bowls. The reason is that family dinner in our house is all-too-often something that gets planned, prepared and consumed in a short period of time. I’m sure, we’re not alone in this. As a result, we tend to eat some type of taco quite often. Bean, chicken, fish or ground beef, sometimes in hard shell, sometimes in soft. They’re tasty, fast, and have high variation potential.

Let’s face it, tacos are pretty much the Mexican food version of Jazz. I’ve eaten tacos that were as different as Thelonious Monk and Kenny G. And they are all tacos. Some are authentic, some are anything but.

So, please don’t get me wrong. I have nothing against Tacos. But, sometimes, you just don’t want tacos of any kind.

Here’s a recipe that equals tacos in its simplicity and speed of preparation as well as opportunity for endless variation. It is my new fast favorite. This version uses ground beef, because it’s the fastest, but thin-sliced, marinated flank steak might be closer to the traditional Korean dish.

5.0 from 1 reviews
Korean-Style Beef Bowls
 
Recipe type: Entree
Cuisine: Korean
Serves: 4 servings
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Print
 
A quick, simple Korean-style beef bowl with ground beef.
Ingredients
  • ¼ cup soy sauce
  • 1 tbsp sesame oil
  • ⅓ - ⅔ tsp red-pepper flakes (crushed)
  • ⅓ tsp ground ginger or 2 tbsp ginger juice
  • ⅓ cup brown sugar
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 lb lean ground beef
  • 2 green onions chopped (for garnish)
  • sprinkles of dried black sesame seeds (optional)
  • Cooked while rice
Instructions
  1. Prepare the sauce by combining the soy sauce, sesame oil, pepper flakes and ginger with the brown sugar in a smallish bowl
  2. in a large skillet on medium heat, heat the vegetable oil and and add the garlic for about 1 minute or until it begins to turns golden brown and becomes fragrant. Add the ground beef and let brown for 4-5 minutes. Use a spatula to break up the meat as much as possible and allow it to cook evenly. Drain the grease from the meet and add the sauce, stirring to combine and cover the cooking beef. Simmer and stir for 2-3 minutes and let the sauce thicken and coat the beef.
  3. Serve on top of rice in large bowls. Garnish with green onion and sprinkles of dried black sesame seeds.
3.3.3077

If, like me, you fancy kimchi, or gochujang (Korean fermented chili paste), they both make a great addition to this dish.

Filed Under: Recipes Tagged With: gochujang, kimchi, korean, quick dinners

Simple granola recipe

August 23, 2015 by Leland Buck 2 Comments

Simple granola recipe

Granola. You can hardly walk down the cereal aisle at a grocery store without being confronted with a dozen “artisanal” varieties of this simple breakfast cereal….

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Filed Under: Recipes Tagged With: breakfast, grains, granola

A Dude Ranch Review: Southern Colorado’s Rainbow Trout Ranch

July 28, 2015 by Leland Buck 1 Comment

A Dude Ranch Review: Southern Colorado’s Rainbow Trout Ranch

I spent the last week on a uniquely American vacation. High in the mountain canyon of the Conejos River, there lies a western Dude Ranch like few others. The Rainbow Trout Ranch, owned and operated by the Van Berkum family since the early 1990’s boasts award-winning horse riding, fly fishing, and programs for children and teens in a beautiful location. The ranch itself is roughly 600 acres, but has access to vast areas of the Rio Grande National Forest and the majestic San Juan Mountains.

…

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Filed Under: Reviews Tagged With: Colorado, Dude Ranch, Family vacations, Guest Ranch, Rainbow Trout Ranch

Kitchen Curatorial: A Roundup of Food News Articles and Recipes for July, 27, 2015

July 27, 2015 by Leland Buck Leave a Comment

Kitchen Curatorial: A Roundup of Food News Articles and Recipes for July, 27, 2015

It’s been a busy couple of weeks with several thousand miles and several western states traversed in the car. We spent a week at a great dude ranch in Colorado, spent a day in the ever-charming town of Taos, NM, and found some great places to eat great local food. Look for several posts on this in the coming days.

We missed Kitchen Curatorial last week. Here’s our round up of recipes and food news for the last two weeks.

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Filed Under: Curatorial Tagged With: Amazon.com, artificial sweetners, Biscochitos, Carne Adovada, Chile Rellenos, Chipotle, Colorado, DARK Act (H.R. 1599), fast food, GMO's, grocery stores, McDonald's, New Mexico, New Mexico Magazine, New York, Pabst Blue Ribbon, root beer, Santa Fe School of Cooking, Senator Jon Tester, Sir Ian McKellen, Subway, sugar, Taos, The Small Town brewery, U.S. House of Representatives, U.S. Senate, wages

Kitchen Curatorial: Recipes and Food News for July 6, 2015

July 6, 2015 by Leland Buck 2 Comments

Kitchen Curatorial: Recipes and Food News for July 6, 2015
With July now well upon us, it’s time for some flavors of high summer. Here are this week’s four recipe picks from around the web.

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Filed Under: Curatorial Tagged With: biofuels, ethical vegetarianism, frozen food, HoneyMoon Brewery, Kombucha, Paul McCartney, PETA, Photosynthesis, Ringo Starr, TripAdvisor, United Airlines, world hunger

A Celebration of Independence Day

July 5, 2015 by Leland Buck Leave a Comment

A Celebration of Independence Day

Yesterday was the 4th of July, American Independence Day. A time to celebrate being American.

Over the years, I’ve recognized this holiday in many different ways and places. But rarely do I find this tradition — with fireworks, sparklers and an over abundance of beer and food — really speaks to the experience of being an American. As a celebration of the nation, I often find the observances routine.

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Filed Under: Writing Tagged With: 4th of July, American Independence Day, Arlee Celebration, Confederated Salish and Kootenai Tribes, fry bread, Native Peoples, ribbon fries, Snininpmncutn (Snake Dance)

Kitchen Curatorial: Recipes and Food News for June 29, 2015

June 29, 2015 by Leland Buck Leave a Comment

Kitchen Curatorial: Recipes and Food News for June 29, 2015

Four Courses of Reading

It’s been a glorious weekend of scorching hot summer. Monday morning found us wilted and tired. The combination of heat and humidity is like being hit in the face with a warm brick wrapped in a wet towel. There is little a sensitive person can do but find a pleasant watering hole and wait for things to cool down.

With that in mind, today’s recipe selections are items we think go well with hot summer weather. Here are our four favorite recipes to help you cool down.

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Filed Under: Curatorial Tagged With: biofuels, Fair Food, farmers market, José Graziano Da Silva, Komboucha, Mexico, NSA, United Nations Food and Agriculture Organization, Whole Foods, world hunger

Kitchen Curatorial: June 23, 2015

June 23, 2015 by Leland Buck Leave a Comment

Kitchen Curatorial: June 23, 2015

When I first set out to do this curatorial piece, I arbitrarily chose Monday as the day I would publish. Here I am only a couple weeks in and I am already off schedule. Such is life. It’s been a busy week with lots of projects getting done. I’ve not had much time for cooking or writing, but I did spend a couple of nice days camping along a river in Montana. I spent some time there thinking about the “glory” of camping food. S’mores, somehow managed to work themselves to the top my list of foods eaten while camping. We made s’mores on Friday night which somehow were tastier than any I remember eating.

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Filed Under: Curatorial Tagged With: camping, s'mores

Kitchen Curatorial: June 15, 2015

June 15, 2015 by Leland Buck Leave a Comment

Kitchen Curatorial: June 15, 2015

A few food related items we’ve read recently that we thought were worth sharing. If you are interested in things we read on a daily basis, you can always follow @noubablog on Twitter where we share things with more spontaneity and regularity.

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Filed Under: Curatorial Tagged With: Food writing on the web

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