This was our yesterday's lunch. I made bulgogi again, but the non-spicy version. I got the recipe from Maangchi and we loved it! Next time I'll try Aeri's version. Her recipe is very similar to Maangchi's but she uses pear juice as well, which I think would add nice extra sweetness to the bulgogi.
Bulgogi - Korean BBQ Beef
Adapted from Maangchi
Since we haven't had kimchi for a while, I decided to make it again yesterday, especially because I thought it would be nice to eat Korean dishes with kimchi as a side dish. I used to make kimchi following Maangchi's recipe last year. It was a success and I even gave some to my MIL and she was thrilled. But this time I wanted to try another kimchi recipe which doesn't use glutinous flour porridge (I am too lazy to make it...!!). A few days ago when I browsed some kimchi recipes, I found Anna Kim's kimchi making video. I directly wanted to try her kimchi recipe when I saw that she used apple and pear in her kimchi. I love the idea of adding fruit to food for natural sweetness!
Bulgogi - Korean BBQ Beef
Adapted from Maangchi
- 500 grams beef, thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons cooking wine
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 teaspoon black pepper
- Mix all ingredients together and marinade for at least 2 hours.
- Grill or pan-fry the bulgogi.
- Sprinkle with toasted sesame seeds before serving.
Since we haven't had kimchi for a while, I decided to make it again yesterday, especially because I thought it would be nice to eat Korean dishes with kimchi as a side dish. I used to make kimchi following Maangchi's recipe last year. It was a success and I even gave some to my MIL and she was thrilled. But this time I wanted to try another kimchi recipe which doesn't use glutinous flour porridge (I am too lazy to make it...!!). A few days ago when I browsed some kimchi recipes, I found Anna Kim's kimchi making video. I directly wanted to try her kimchi recipe when I saw that she used apple and pear in her kimchi. I love the idea of adding fruit to food for natural sweetness!
I tend to cook too much, as you can see, the other bento box has got some shrimp temari sushi again and some kimbap filled with leftover spicy bulgogi from the day before, cucumber sticks, carrot&cabbage salad and mayo.
Oh, by the way, I just realised that this bento is my 99th bento :D)! Wow! I started bentoing in February, I can't believe that I have made so many bento meals throughout the months...! How should I celebrate my 100th bento? Should I hold a bento competition with prizes ;)? Any ideas? Suggestions would be greatly appreciated :)!
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