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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

Savory New Mexico Style Chicken Enchiladas

July 5, 2015 by Isobel Buck 1 Comment

Savory New Mexico Style Chicken Enchiladas

We make these enchiladas fairly frequently, as they are a favorite with our whole family. Leland’s mother started making these when Leland and his brother were both young boys. Now, she has passed the recipe on to us, and I have to say that they are truly the best enchiladas! The unique flavor comes from the vibrant and flavorful ground Hatch chiles that we get from the Hatch Chile Shop in Santa Fe, New Mexico. It’s also a wonderful place to visit, if you’re in the neighborhood!

…

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Filed Under: Recipes Tagged With: Chicken, chicken enchiladas, Enchilada Sauce, Enchiladas, Hatch Chiles, Mexican food, New Mexico

Khao Phot Ping – Whole-ear Grilled corn with a salty coconut cream

June 11, 2015 by Leland Buck 2 Comments

Khao Phot Ping – Whole-ear Grilled corn with a salty coconut cream

Corn on the cob is something few people can pass up. In America, it’s a classic summer staple served with butter and salt. This recipe, one of three inspired by Pok Pok in Portland, OR, is a great way to prepare this American favorite with a wonderful Thai twist.

…

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Filed Under: Recipes Tagged With: coconut, Corn, Thai

Muu Sateh – Thai Pork Satay

June 11, 2015 by Leland Buck 2 Comments

Muu Sateh – Thai Pork Satay

This is another simplified version of a recipe from Pok Pok is Portland. This one, pork satay, is delicious accompanied with rice, salad, corn or other dishes. It is typically served with a peanut sauce (absent from this version) but is sufficiently flavorful to be quite good without additional sauces.

…

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Filed Under: Recipes Tagged With: curry, Pork, Satay, Thai food

Kai Yaang – Whole Roasted Young Chicken from Northeastern Thailand

June 11, 2015 by Leland Buck 1 Comment

Kai Yaang – Whole Roasted Young Chicken from Northeastern Thailand

This is a modified recipe based on Andy Ricker’s Kai Yaang from Pok Pok. This recipe is one of three that accompany the post Portland, A Travelogue with Food. The other recipes are Muu Sateh — Pork Satay and Khao Phot Ping — Whole-Ear Grilled Corn with Salty Coconut Cream. They are all derived from recipes in Ricker’s amazing book Pok Pok.

…

Read More »

Filed Under: Recipes Tagged With: Chicken, Isaan, Thai

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