Ambitious Deliciousness – Dont Eat Lazy.

Bulgogi, a classic Korean dish, is usually made with paper thin slices of beef, with a soy sauce based marinade. I was nervous about substituting the meat with ground beef, but it worked out really well. The burger was juicy, tasty, and had a complex depth of flavor that was hard to resist. And more importantly, don’t forget to top it with some aged kimchi!

We were able to grill this over charcoal, which made it taste soo good! Give it a try; I promise you won’t be disappointed!

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After thawing some frozen galbi (Korean braised short ribs) I had made a while back, I got this idea to make Korean tacos, simply because I wasn’t in the mood to make rice. The pureed onions in the marinade caused the galbi to burn a little, but it was fine, since that provided a perfectly charred exterior.

Since I’ve been on a guacamole kick lately, I figured making tacos would give me an excuse to make guacamole again, along with pico de gallo.  Pico de gallo is the perfect summer condiment, boasting fresh, light, and refreshing flavors. It also goes well with a grilled piece of fish or chicken.

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I spent the last couple of days cranking out a bunch of Korean dishes for a special dinner. You see, back in June, I had the privilege of going to Haiti for 10 days. In order to raise funds, our team held a silent auction. I offered a Korean meal for two and D&T won! So I planned the menu around classic Korean dishes, and everything turned out well (for the most part).

Our dinner consisted of seasoned cucumber salad, dry squid moochim, spicy fishcakes, spinach moochim, shittake mushroom bokkeum, Kimchi, crab and scallion jeon, tofu jjorim, dwen jang jjigae, pork bulgogi, pumpkin galbi jjim, ddukbokki and pound cake with fresh whipped cream for dessert.

I forgot to take photos of the entire thing. Thanks again for your support, D&T!

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Welcome new readers! It’s great to have you all here!

Galbi (marinated beef short ribs) is one of the better known Korean dishes, commonly referred to as type of “Korean bbq”. This particular kind of Galbi is called LA Galbi, which is cut lengthwise. There is another kind that is often seen in restaurants, where the bone is bigger and the meat is wrapped around it.

I was pleasantly surprised with how yummy this dish came out, since it was my first time making it. The marinade had the right amount of sweetness (SUH-WEET!), and thanks to the sake, the meat was tender. As hard as it is to wait, note that marinating the meat overnight is highly recommended.

I had some for dinner yesterday, with rice and Kimchi. DAYAM. What a yummy meal! By the end, I was cleaning off the bones, licking my fingers with sauce all over my chin and crying for more.

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I find myself making bulgogi -Korean marinated beef - a couple of times a month, mainly because it’s easy to make and is an acceptable item to take to the office for lunch. (Read – not as pungent as some other dishes.)

But every now and then, I get bored of eating the same thing… so I reinvent it a little bit. These are not really “recipes,” but a reinventions. That’s how the best things are created!

So here are a couple of new ways to enjoy bulgogi:

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Bulgogi is sliced marinated beef and can be found in packs in the Asian grocery store. If you don’t have one nearby, ask your butcher to give you very thin slices of tenderloin.

The marinade for bulgogi is a soy sauce based one. You don’t need a ton of it to give the beef great flavor. Just make sure you have time to let it marinate overnight, then grilled. If you have a grill, use it! It will taste extra yummy that way.

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