dwaeji bulgogi

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I often wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. 🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for 🙂
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Bon Appetit ! Life is Good !
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Dwaeji Bulgogi

Tteokbokki

Dwaeji Bulgogi, Tteokbokki And Kimchi

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 1,5 lbs fresh bacon, thinly sliced and 1,5 lbs pork loin, thinly sliced

: fresh bacon, porkloin, onion, scallion

: marinade overnight with 3 tablespoons Korean red chili pepper paste (gochujang) 1 tablespoon Korean red chili pepper flakes (gochugaru) 2 tablespoons soy sauce 2 tablespoons rice wine (or mirin)2 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon garlic paste, 1 tablespoon grated ginger

: soak sliced ricecake for 15 minutes in cold water, drain

: cook rice cakes in lightly salted water until done, about 15 minutes, drain, rinse

: saute finely sliced onions, garlic paste, gochujang and grated ginger in peanut oil, add soy sauce, a bit of sugar, a dash of rice vinegar, sesame oil and water