Tonight I came home to this:
YUP! The hubs had spent all day in the kitchen making me some De*Lic*Ious Korean food items. We got to eat a couple bites before bathing A and putting her down. Anyway, I was stunned by his loving guesture (not because this is out of the ordinary or anything...) and after tasting the dishes, I knew I had to share them with you!
Bulgogi (lettuce wraps):
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
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 or wrap in lettuce. Enjoy!
1/2 tsp salt
pinch of sugar
1/2 chopped medium sized onion
- Crack 3 large size eggs and put it into a bowl.
- Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
- Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
- Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
- When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
- Repeat this step of 4 and 5 until the egg mixture runs out.
*tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
- Make a long rectangle box shape by cooking 4 sides.
- When the omelette cools down, cut it into bite size and serve it with rice
2-3 medium sized potatoes
2 cloves garlic
1 Tbsp corn syrup
1 Tbsp sugar
1/2 Cup water
- Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
- Rinse the potato using colander in running water to remove starch.
- Cut half onion into bite sized pieces.
- Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
- Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
- Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
- When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.
Thanks to the hubs for such a gourmet meal and a night off planning dinner!
Get excited for next week! I'm gonna make my Gooey Carmel Popcorn! And maybe some refreshing Orange Julius to go with it. What do you think?