Beef Bulgogi Redux

[a_boleyn]

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.

Comments

[edgeofthewoods]

This looks absolutely AMAZING!

I finally got some Korean red pepper to make kimchi with. When my hand is fully healed, we are off to the races!!!

[a_boleyn]

The dry red pepper? or the chili paste? They can both be added to the marinade for the bulgogi.

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.

[edgeofthewoods]

The dried chili powder. That's traditional for fermented kimchi, which is the one I make. I have used sriracha in the past bc I wasn't able to find the powder. I use napa cabbage, daikon, and carrot, but you can add apples, too. Maybe I should try that this time around.

I need to get my fire cider going, too. Many kitchen projects have been put on hold as I heal

[a_boleyn]

Fire cider sounds intriguing. :)