DerangedChipmunk
Mouseketeer
- Joined
- Apr 21, 2011
- Messages
- 241
Let me start this post by saying: My family is amazing. Yesterday, when I asked if I could make Bulgogi and assorted Ban Chan for dinner and they said yes without asking what on earth it was. Let me translate:
Bulgogi: Korean Barbeque
Ban Chan: Side Dishes
We ate a bunch last night, but since I'd used an entire flank steak, we had lots of leftovers. So I'm making more of all the Ban Chan (we cleaned those out) and we'll be Bulgogi'ing again tonight. If you like Japanese food, I double dog dare you to give this menu a try, it's super yummy!
불고기 (Bulgogi: Korean Barbeque)
Ingredients
• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• 1/3 cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
• 3 Tbl white sugar
• 1 Tbl sesame oil
• 3 cloves of garlic, minced
• 1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 Tbl toasted sesame seeds
• 1/4 tsp of red pepper flakes
• 2 pinches of black pepper
• optional 1/4 tsp. of ginger, finely minced
Instructions
1. Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
--I like to serve this ‘hot pot style’, where you place an electric skillet in the center of the table and everyone cooks their own meat with their chopsticks
Snap Pea Salad
Ingredients:
• 8 oz. Snap Peas
• 1/2 tsp salt
• 1 finely chopped scallion
• 2 tsp minced garlic
• 2 tsp sesame oil
• 1 tsp sesame seeds, toasted
• 1 tsp soy sauce
Preparation:
1. Parboil snap peas in boiling water for 2 minutes.
2. Rinse in cold water.
3. Toss the snap peas with seasoning ingredients and serve immediately or refrigerate.
Dipping Sauce (for all the assorted Ban Chan)
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1/2 Tbsp vinegar
1 scallion, chopped fine
Korean Pancake Veggie rolls
(I like to make extra pancakes so people can wrap bulgogi in them… and so I can eat them all day long!)
Ingredients:
• 1 cup flour
• 1 cup water
• 1/2 tsp salt
• 1/2 green bell pepper, thinly sliced into 2" matchsticks
• 1/2 red bell pepper, thinly sliced into 2" matchsticks
• 1/2 cup green onions thinly sliced into 2" matchsticks
Preparation:
1. Mix flour, water, and salt together to make the pancakes.
2. Heat a saute pan over medium heat and coat with olive oil.
3. Using a tablespoon, drop a ¼ cup of pancake batter onto pan, smoothing to a 3-4" diameter. The pancakes should be about the thickness of crepes (thinner than American pancakes).
4. They cook quickly, so flip when the top starts to dry.
5. Cook until slightly brown (they’ll look like flour tortillas)
6. Finish all the batter, trying to make pancakes all the same size.
7. Saute all vegetables SEPARATELY in a saute pan with a bit of olive oil and a dash of salt. Vegetables should still be a bit crunchy, so only about a minute is required in the pan.
8. Place a small amount of each vegetable in the center of each pancake and roll tight.
9. Serve warm or at room temperature.
호박전 Hobak Jun (Fried Zuchinni)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
• 1 medium-large zucchini, sliced into 1/4 inch coins
• 1/2 Cup Flour
• 2 eggs, beaten
• 2 tsp salt
• 1-2 Tbsp vegetable or olive oil (for saute pan)
Preparation:
1. Distribute 1 tsp salt over zucchini slices.
2. Add remaining 1 tsp salt to beaten egg.
3. Put flour and egg in separate shallow dishes next to stove.
4. Heat lightly greased saute pan to medium heat.
5. Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.
6. Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown
The finished meal:
Cooking our beautiful bulgogi
Bulgogi: Korean Barbeque
Ban Chan: Side Dishes
We ate a bunch last night, but since I'd used an entire flank steak, we had lots of leftovers. So I'm making more of all the Ban Chan (we cleaned those out) and we'll be Bulgogi'ing again tonight. If you like Japanese food, I double dog dare you to give this menu a try, it's super yummy!
불고기 (Bulgogi: Korean Barbeque)
Ingredients
• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• 1/3 cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
• 3 Tbl white sugar
• 1 Tbl sesame oil
• 3 cloves of garlic, minced
• 1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 Tbl toasted sesame seeds
• 1/4 tsp of red pepper flakes
• 2 pinches of black pepper
• optional 1/4 tsp. of ginger, finely minced
Instructions
1. Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
--I like to serve this ‘hot pot style’, where you place an electric skillet in the center of the table and everyone cooks their own meat with their chopsticks
Snap Pea Salad
Ingredients:
• 8 oz. Snap Peas
• 1/2 tsp salt
• 1 finely chopped scallion
• 2 tsp minced garlic
• 2 tsp sesame oil
• 1 tsp sesame seeds, toasted
• 1 tsp soy sauce
Preparation:
1. Parboil snap peas in boiling water for 2 minutes.
2. Rinse in cold water.
3. Toss the snap peas with seasoning ingredients and serve immediately or refrigerate.
Dipping Sauce (for all the assorted Ban Chan)
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1/2 Tbsp vinegar
1 scallion, chopped fine
Korean Pancake Veggie rolls
(I like to make extra pancakes so people can wrap bulgogi in them… and so I can eat them all day long!)
Ingredients:
• 1 cup flour
• 1 cup water
• 1/2 tsp salt
• 1/2 green bell pepper, thinly sliced into 2" matchsticks
• 1/2 red bell pepper, thinly sliced into 2" matchsticks
• 1/2 cup green onions thinly sliced into 2" matchsticks
Preparation:
1. Mix flour, water, and salt together to make the pancakes.
2. Heat a saute pan over medium heat and coat with olive oil.
3. Using a tablespoon, drop a ¼ cup of pancake batter onto pan, smoothing to a 3-4" diameter. The pancakes should be about the thickness of crepes (thinner than American pancakes).
4. They cook quickly, so flip when the top starts to dry.
5. Cook until slightly brown (they’ll look like flour tortillas)
6. Finish all the batter, trying to make pancakes all the same size.
7. Saute all vegetables SEPARATELY in a saute pan with a bit of olive oil and a dash of salt. Vegetables should still be a bit crunchy, so only about a minute is required in the pan.
8. Place a small amount of each vegetable in the center of each pancake and roll tight.
9. Serve warm or at room temperature.
호박전 Hobak Jun (Fried Zuchinni)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
• 1 medium-large zucchini, sliced into 1/4 inch coins
• 1/2 Cup Flour
• 2 eggs, beaten
• 2 tsp salt
• 1-2 Tbsp vegetable or olive oil (for saute pan)
Preparation:
1. Distribute 1 tsp salt over zucchini slices.
2. Add remaining 1 tsp salt to beaten egg.
3. Put flour and egg in separate shallow dishes next to stove.
4. Heat lightly greased saute pan to medium heat.
5. Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.
6. Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown
The finished meal:
Cooking our beautiful bulgogi
We actually have no other plans right now. Birthdays are a HUGE deal to me. It's the one day of the year you can get fussed over, so I try to go all out. My birthday is the end of next month and the past few years we have started a tradition of splitting our birthday celebrations with each other. Around the first/middle of August we go spend the day in Atlanta, Nashville, etc. and have a nice meal, go shopping, and things like that. Works for us!
I saw the above recipe the other day and as we speak, the cake is soaking up all of the coconutty goodness. I can hardly wait to try it! And I had to stop myself from spooning up the coco/milk mix. 
We had it for snack...and we will have another snack later. 
My wife and I love to cook together, it's actually one of our favorite things to do together. 
