Korean Lunch

Yumyumyumyum. I am still eating but I had to post this so you (Bunny, my only reader (gawd ok and kara!! geez)) can make this as soon as possible. It turns out bulgogi is pretty easy to make at home. I followed the recipe at use real butter (who in turn got the recipe from the Kitchen Wench); since I couldn't find any beef chuck roast, I ended up getting some new york strip roast (whatever that is) which was on sale from $25 to $9 (woot!!) and it worked beautifully. Actually it worked so well that I will be returning to safeway the second I can switch into my contacts to buy up all the roasts they have left while they are on sale.

2 lbs thinly sliced beef sirloin, sliced 2-3 mm thick

5 cloves garlic, crushed

1 medium yellow onion, peeled and grated

1 Asian pear, peeled and grated (I used bartlette)

1 sweet apple, such as fuji, grated

2/3 cup soy sauce

2 tbs toasted sesame seed oil

2-4 tbs sugar (depends on sweetness of pear)

2 scallions, finely sliced

freshly ground black pepper to taste

You're supposed to squeeze the apple grating and only add the juice to the marinade but I accidently added the grated apple to everything and it seemed ok. Combine all ingredients, and massage the meat into the marinade. Let it sit in fridge overnight. Cook in nonstick pan (no oil required). In between batches, scrape off the burnt bits with wooden spatula.

To make thin meat slices, freeze the meat, let thaw in fridge halfway (see more precise instructions at use real butter) and slice with sharp knife.

Kimchi: storebought, but I want to try making my own sometime

Cucumber: cube english cucumber, toss with leftover scallion pancake sauce (1 tbs soy sauce, 1 tbs rice vinegar, grated ginger)

Tea: green tea

Rice: cook brown rice in rice cooker

Easy piece!