Korean style spicy salad

20130331-202519.jpg What goes perfectly well with scrumptious bulgogi? This spicy, tangy, sweet salad! Any type of lettuce will do as well as bok choy, napa cabbage and/or spring greens. You can cut the lettuce into small pieces and mix it with the sauce. Add more if needed.
>>> The key is the sauce: soy sauce(2), vinegar(2), honey(1), minced garlic(0.5), red pepper flakes(1-2), sesame oil(0.5-1), sesame seeds(1)

So easy to make!

Bulgogi (beef) – Scrumptious but simple enough to make!

The picture is from the website of a famous Korean franchise restaurant called “Bulgogi Brothers.” They haven’t opened one in the States yet unfortunately. 😦 What you see up there is Bulgogi Bibimbap. “Bul” literally means fire, “gogi” meat, “bibim” mix and “bap “rice. It’s self explanatory except for the ‘fire’ part. That came from how it’s cooked and for more information, click the link above. 🙂 Because I am too excited to reveal the recipe that’s so easy! There are more than a few different kinds of Bulgogi’s but this one is the most common and easiest one that you can make. The key is to get all the right ingredients. After that, it’s a piece of cake!

*** Recipe (2 servings) ***

<Meat>

You need thin slices of (usually) sirloin. I do have hard time finding this cut of beef at regular supermarkets. If that’s the case, go to H-Mart or an Asian grocery store nearby. They should have it and it doesn’t matter if it’s frozen. Get 1lb of the meat.

<Marinade – unit:tablespoon> FYI, everyone has a different recipe and this is my mom’s.

soy sauce (4-5), water (2), Coke or Pepsi (3), minced garlic (0.5-1), sugar or honey (1), sesame oil (0.5-1)

<Secret Ingredient>

Meat can be really chewy and here’s the ultimate meat tenderizer! Pureed KIWI! Use only half of the whole kiwi, though. Your bulgogi won’t even have big chunks if you put the whole thing – half joking. 😉 If you don’t have a kiwi, you can use half of a pear. This will add a nice tone to your marinade as well.

Now, you can mix everything together. You can put a little ground pepper as well. When you marinate the meat, you can also add onions as in the picture above. Let it sit for a couple of hours. You can even wait a day to cook it. Once you are ready to stuff your face with this deliciousness, cook it on a pan. No oil is needed. Add mushrooms (button mushrooms or shiitake mushrooms are usually good), which go perfectly well with bulgogi. Cook it until it’s ready, which doesn’t take too long.

One thing about my mom’s recipe is that “Coke” part. You can add a little more water instead of that but her bulgogi does taste gooooooooooood. 🙂 Like I said, everyone seems to have his/her own bulgogi recipe so do some experiment and find your own recipe! It’s another fun part of cooking, right? 😉 Serve it over white sticky rice maybe with some kimchi. That’s one complete meal! Enjoy!

Samgyeopsal, Ultimate Meatlovers’ Dish

Samgyeopsal!

The picture up there said it all. Pure delight in your mouth. Every single person in Korea has had this and vegan population in Korea is pretty insignificant probably because samgyeopsal is so irresistible!! You can’t go vegan with this meat cooking right in front of you!

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What’s cooking on the pan:

– Meat: Go to any Asian grocery store (in my case, I go to H-Mart) and look for “sliced pork belly”. It is basically thicker bacon meat that’s not cured or smoked. Frozen samgyeopsal works just fine too.

– Garlic: Slice garlic cloves and just throw them in the pan with the meat. No rules.

Kimchi: Yup. Kimchi it is. Even if you might like the strong taste of kimchi normally, you will be pleasantly surprised with the amazing taste of cooked kimchi. Trust me and try this.

– Pan? Your regular non-stick frying pan works fine but if you want to get a little fancy, try your breakfast griddle! It seems that someone made it just for samgyeopsal without telling anyone this secret! *Warning: lots of grease!

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“Triple-S” Salad – Spicy, Sweet and Sour!

It’s got all the flavors that you can imagine. Just grab a bag of any lettuce at the supermarket. I usually get red leaf and a mix of other greens. All you have to do is to toss it with this mind-blowing dressing!

Pepper flakes (2) + Soy sauce (2) + Fish sauce (1, optional) + Honey(1) + Vinegar (2) + Sugar (2) + Minced Garlic (1) + A hint of sesame oil

After tossing it nicely in a big bowl, if you are into a nice presentation, sprinkle some sesame seeds! ALL DONE!

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SoMac! = Soju + Maekju (Beer, in Korean)

A complete Samgyeopsal meal is finally served with some SoMac! Soju can be purchased pretty much at any ABC store in Virginia for $4-$6 a bottle (it’s kinda sad because it’s less than a dollar in Korea). 😦 Anyway, watch these people make SoMac. ->; So Cool! http://www.youtube.com/watch?v=JL6oWNgAZNs

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No exaggeration. Not a month goes by without Samgyeopsal in Korea. If you have a regular job, not a week goes by without it. This is meat lovers’ ultimate pilgrimage so you should try it some time. If it’s too much headache for you to do it at home, go find any Korean style BBQ restaurant. It is one of those things that you can’t really mess up! Enjoy!

Make your own pickles! Don’t forget Soju!

There’s nothing easier than making home-made pickles! The pickled cucumbers are traditional ones that you see in the supermarket. However, the sexy, dark one on the right side is what I call “Grandma Pickles“! You know why they are great? Even my grandma, who is a notorious cook, can make these pickles and they are so yummy! So anyone can make them and they taste heavenly especially with BBQ’d meat! I usually put these pickles on the table when we have samgyeopsal! That’s a cut of pork belly and it’s gonna have to be another seperate post, if not, a book!

Here’s the simplest secret recipe >>>>>> vinegar : sugar : soy sauce : soju = 1 : 1 : 1 : 1 

You can put them all in a pot and boil. When it gets to a boil, turn it off and wait a couple minutes for it to cool down. You wanna pour the yumminess onto cut-up veggies when it’s still hot. Obviously, use a glass jar. 😉

You can pretty much pickle ANYTHING. In the picture are banana peppers (which I love!) and onions. I put a couple of garlic cloves and a few pieces of jalapenos for the flavor as well. My mom sometimes uses carrots, cucumbers and radish too, which are all great. If you don’t like anything too salty, add a half portion of water. 😉

What’s different here is the thing called SOJU! Soju is a what I call “Korean vodka”. It doesn’t really have any strong taste but Korean people for some reason seem to love this. It usually has 20% alcohol and people drink it out of shotglasses, usually in a “bottoms-up” pace. They say “Gun-Bay” or “One Shot” before they empty their glasses. How old you are really matters in Korea so if you are younger, you have to pour soju with two hands. It’s all about showing respect. It’s a dollar in Korea but you gotta pay at least $5 a bottle here in the states, depending on where you are. Most ABC stores in VA carry them so maybe get two bottles and use one for your pickels and the other for some dinner entertainment!

If you do make my GRANDMA PICKLES, keep me posted! Let me know how they come out 🙂