I've made a half-hearted version of beef bulgogi in the past but this time, I made it as authentically as I could. I bought a nice piece of sirloin steak, par froze it and cut it as thinly as possible. I also bought an Asian pear. And watched several videos before I chose the one which produced this dish.
![](https://i.imgur.com/WGs3GYu.jpg)
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I finally got some Korean red pepper to make kimchi with. When my hand is fully healed, we are off to the races!!!
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I once tried a quick kimchi recipe.
https://www.bbcgoodfood.com/recipes/quick-kimchi
Trial 1 ... made a 1/4 portion using a bagged coleslaw mix instead of cabbage. NO radishes and the only carrots were the ones already in the coleslaw mix. Used gochujang instead of the Sriracha chilli sauce.
It was pretty good for my taste but nothing like the fermented real thing, I'm sure. Which I've never tried. :)
I should probably buy one of the many brands sold at the new Asian grocery store I've started visiting.
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I need to get my fire cider going, too. Many kitchen projects have been put on hold as I heal
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