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Tonight (Tuesday) my fridge and cupboard were nearly empty and the best thing I had at hand was a great looking rib eye steak. I did not feel like having just a plain old steak from the grill, so when I saw the mung bean sprouts and the cooked potatoes, first some Asian, then some Korean recipes started to dance around my head and I decided on this menu, which turned out to be just the flavors and textures I craved and they sure hit a home run with my tastebuds 🙂
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Bon Appetit ! Life is Good !
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Click here for Kimchi (Kimchee) recipe
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Bulgogi, Kimchi, Sukyu Namul & Gamjajorim
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Bulgogi
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Preparation :
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rib eye steak
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rib eye steak most fat removed (leave some on for better taste and texture)
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sliced rib eye steak
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sliced beef, scallions, onions
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pineapple, (for tenderizing purpose, (traditionally use asian pear), onion, ginger, garlic, blend until smooth
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season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)
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Meanwhile, blanch mong bean sprouts in salted, boiling water for 20 seconds, drain, shock in ice water, drain again
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add sliced scallions, season with kosher salt, cayenne pepper, soy sauce, sesame seeds, sesame oil
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Sukja namul
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heat sliced potatoes with honey, soy sauce, kosher salt, cayenne pepper, when heated through check/adjust seasoning, add white sesame seeds
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sukju namul
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grilling bulgogi
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Bulgogi, Kimchi, Sukyu Namul,
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Bulgogi
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Mmmm I love Korean Food!
I nominated you for the Liebster Award. If you wish to pick it up, visit http://beerfoodie.com/2014/05/29/liebster-award-post/
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