Tag: main course
Pork Bulgogi
Pork Bulgogi
Unlike beef bulgogi, pork bulgogi is spicy. Beef bulgogi is more of a soy based marinade using grated pear for the acidity while pork bulgogi is gochuchang based using grated apple. When selecting the right type of pork, I recommend using a fattier cut. Pork shoulder or sirloin will work the best. If you have to slice the meat yourself. partially freeze the meat first. If you don’t, it will be like slicing jello. You want the pork slices to be about an 1/8″ thick. There are 2 ways you can cook bulgogi at home. The first would be to grill the pork. Since it’s below 0 with 50 mph winds here in MN, I pan seared the pork. You want to make sure to not overcrowd the pan. You don’t want the pork to simmer in it’s own juices. You want the pork to sear quickly, as if it was being grilled. For this recipe, I ended up cooking the pork in 4 batchesPork bulgogi can be eaten on its own with rice or it can be eaten in a wrap using red or green leaf lettuce with a perilla leaf. Either way, garnish with sesame seeds and green onion.
Servings: 4
Ingredients
- 2 lb thinly sliced pork (shoulder, sirloin, loin)
- 1 small onion sliced
- 3 green onions chopped in 2″ pieces
- 2 tbsp sesame oil
Bulgogi marinade
- 6 tbsp gochuchang paste
- 1 tbsp gochugaru pepper flakes
- 3 tbsp light soy sauce
- 3 tbsp rice wine
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 small apple grated
Instructions
- Mix all marinade ingredients together. Set aside.
- Thoroughly mix the marinade in with the pork, onion, and green onion. If you have kitchen gloves, I’d recommend mixing this by hand, making sure that both side of the pork are marinated. Let marinate for at least 4 hours, preferably over night.
- In a large sauté pan on medium high heat, add 2 tbsp of sesame oil. Add the pork in batches to the pan, shaking off any excess marinade. You don’t want to overcrowd the pan or the pork will simmer in it’s own juices instead of searing quickly. Cook for 2 minutes on the first side.
- Â Flip the meat to the other side. Cook for another 2 minutes.
Garnish with sesame seeds.
Bobotie
Bobotie
Bobotie is considered to be the national dish of South Africa. The ground beef/egg custard bake has a lot of complex flavors from the curry spice to the grated apple. Once you eat this, try not to get addicted and eat the entire pan. It happens.
Servings: 4
Ingredients
- 2 tbsp butter
- 1 medium onion diced
- 1 tbsp minced garlic
- 3 slices bread
- 1/2 cup milk
- 1 1/2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 2 lb 90% lean ground beef
- 1 large grated apple
- 1/2 lemon juice and zest
- 1 tbsp Worcestershire sauce
Egg Custard topping
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 tbsp fresh chopped parsley
- bay leaves
- salt and pepper
Instructions
Egg Custard Mixture
- Mix the eggs, cream, milk, parsley, and salt and pepper in a bowl. Set aside.
Bobotie
- Soak the slices of bread in milk. Set aside.
- In a large sauté pan over medium high heat, add the butter, onions, and garlic. Cook for 3-4 minutes.
- Add the curry powder, turmeric, cumin coriander, thyme, basil, and oregano. Cook for 1 minute.
- Add the ground beef. Cook until the beef is completely browned.
- In a large bowl, add the ground beef mixture, the milk soaked bread mixture, lemon juice and zest, grated apple, and the Worcestershire sauce. Mix together.
- Pre heat your oven to 350 degrees. In a 9″x13″ baking dish or a round 10″ baking dish, add the beef mixture. Press down tight into the baking dish. Cook for 35 minutes.
- ake out of the oven. The top should be slightly crispy.
- 8. Pour the egg custard mixture over the baked ground beef mixture. Place bay leafs ver the top. Bake for another 15 minutes.
- Let cool for 10 minutes before serving. This is a great time to pack a bowl for a pre-meal high.
- Bobotie is great with yellow rice or served on it’s own!
Spicy Braised Rice Cakes
Spicy Braised Rice Cakes (Gukmul Tteokbokki)
This is the soupy variation of spicy stir fried rice cakes. Gukmul in Korean translates to soupy and tteokbokki translates to stir fried rice cake. Rice cakes in general are a very popular snack in Korean culture. There are 2 types of rice cakes that you can use for this dish. Rice cakes come in a couple of shapes: cylindrical and oval. You can use either. You can find rice cakes in Asian grocery stores; typically fresh, refrigerated, or frozen.It is very common to add ramen and soft boiled eggs to this dish, but not necessary. It is pretty hearty to begin with. But if you want an overload of protein and carbs, I suggest adding them
Servings: 4
Ingredients
- 1 lb rice cakes
- 8 oz napa cabbage chopped
- 4 sheets fish cakes
- 2 green onion chopped
- 1/4 onion diced
- 2 soft boiled eggs (optional)
- 1 ramen brick (optional)
- 5 cups anchovy stock
Seasoning
- 3 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup
- 1 tbsp garlic
- 1/2 tsp salt
Instructions
- Soak rice cakes in cold water for 20 minutes. Drain and set aside.
- Mix seasoning ingredients together. Set aside.
- In shallow stock pot, add the seasoning mix to the anchovy stock. Boil over medium high heat.
- Add the rice cakes to the stock. Cook for 5 minutes
- Add in the fish cakes, vegetables, and soft boiled eggs. Boil for 10 minutes.
- Add in the ramen brick and simmer for 2-3 minutes, until the noodles are cooked.
- Bowl it up. Take one of the soft boiled eggs, which is now hard, and slice in half.
