Bulgogi (Korean BBQ)

Growing up, I was fortunate enough to live overseas in Korea for a few years while my father was stationed at Osan air base.  Many of my fondest childhood memories are of the experiences while living there, especially the food.  Here is a little bit about one of my favorite Korean meals, bulgogi (Korean BBQ beef).

One of the first things you notice when you step foot in Korea is the smell of garlic. It's on everyone's breath and seeping from their pores, literally.  It's in everything.  Maybe this is why to this day I can't have enough garlic in my foods. I love the stuff!  If a recipe calls for one clove, I'll throw in two or three. My husband will remind me when I've gone overboard with the garlic ;)  I love that guy.

I remember eating bulgogi at hole in the wall restaurants all over downtown Songtan, which is just outside the gates of Osan AFB.   The server would bring out tons of little dishes of 'things'...most of the vegetable variety.  I recall most of it being pickled or super spicy so I would just skip this stuff and wait for the main course.  The garlicky soy sauce marinated beef would be brought out and cooked on a grill right on your table.  Being about 6 years old at the time, I thought it was pretty cool to cook your own food right there in front of you!

Once the meat was cooked, traditionally you're supposed to assemble it on a lettuce leaf with steamed rice, red pepper paste (gochu-jang) and any of the assorted 'things' in those little dishes.  Whole garlic cloves were sometimes served and I remember my grandfather snacking on these tasty morsels until my dad asked him what the heck he was doing.  He was under the impression they were almonds.  Geez, I hope I never lose my taste buds!  

Bulgogi (Korean BBQ)

From my mom, Barrie

Ingredients

·       1 lb. beef, not too lean

·       2 T soy sauce

·       1 T sugar

·       1 T sesame oil

·       1 T sesame salt (ground sesame seeds and sea or Kosher salt)

·       1/8 t. black pepper

·       4 med green onions, coarsely chopped

·       3 cloves garlic, finely chopped

·       1 t. fresh ginger, finely chopped or grated

·       2 T water, rice wine or white wine

Directions

Cut beef into thin slices about 2” square x 1/8 “ thick.

Marinate beef in remaining ingredients for up to 1 ½ hours. Grill (especially good over charcoal) and serve with:  Red leaf lettuce or kkaennip (sesame leaves) http://www.evergreenseeds.com/korperlarlea.html

Rice, Garlic slices, Namul (assorted marinated veggies), Koch’ujang

Marinated beef bulgogi.  I typically use flank steak sliced on a bias.

Bulgogi tastes best grilled, but when I'm feeling lazy I use the broiler. 

Lipton Cheese Steak Sandwiches

Lately I've been reading a ton of blogs. I can't believe how many talented people out there creating neat stuff!  In addition to my love of cooking, I am a lover of crafts. Lately in my spare time, I've been creating some nifty Halloween decorations that I found on some craft blogs.

Obviously, in addition to reading a lot of craft blogs, I check out a bunch of food blogs too.  I came across this simple recipe for Lipton Philly-Style Cheese Steak sandwiches the other day from fellow blogger Tidy Mom who periodically posts recipes on Unilever's The Family Dish.  I wasn't expecting these to taste like a true Philly cheese steak, but 'wit'* the Lipton Onion Soup mix, it had to be good!

*wit = the term used when ordering a cheese steak in Philadelphia that means "with onions".

Here I am at Pat's in Philadelphia last year eating the real deal.  I love how little man is eying my sandwich.  Don't worry little guy, you'll get your cheese steak soon!

Lipton Onion Soup mix makes everything taste so good!  I mix in into sour cream for a quick onion dip. I also love the recipe on the box for baked onion potatoes. Check it out sometime!

The recipe was simple enough, but I made some changes since I didn't have cube steak on hand.  I had never heard of it before, but found out it's the preferred steak for chicken fried steak, which, believe it or not I've never had despite being one of those GRITS (Girls Raised In The South).  Anyhoo, I used a piece of top sirloin that I found in the back of the freezer. I sliced it about 1/3" thick and pounded it with a meat hammer until it was as thin as it could be.

I also just left the steak in the pan and added the onion soup mix and water. Mixed. Heated for a couple minutes. Done.

My husband and I loved these sandwiches. The meat was so tender and the onion soup mix gave it a great flavor.  I served it with Trader Joe's garlic fries (and yes, wine :) ).  They tasted just like the ones served at the San Francisco Giants games. YUM!

Here's the recipes for these tasty sandwiches... (or link to the original recipe if you prefer)

 

To print, left click >file >print. To save file to your computer, right click on image, then "save image as". 

Fall means Chili

Fall, my favorite time of the year in Northern California.  It means an end to another drought ridden summer of no rain and not even the sight of a cloud for months.  Fall means cool delta breezes, trips up to Apple Hill, the Amador wine country fall crush, and enjoying the outdoors in sub-100 F temperatures.   And of course, fall means waking early to watch Florida Gator football...at 9am.  Soon, the rain will transform the Sierra Foothills from a scored golden brown to lush green.  It's funny that every year it's as if everyone forgets how to drive in the rain, so it's best to stay home the first few rainfalls.   Not to mention, who wants to be out in the rain anyway.  I'd much rather be home curled up with a good book and eating some homemade chili.

I came across this recipe in 2006 while at our typical Gator football hangout...The Wilson's house.   Lisa served up the absolutely best chili for the game.  This recipe is remarkably easy to make and it could even be done in the slow cooker.    At times that I don't have the Heinz chili sauce on hand, I use a knock-off recipe that is excellent (recipe is listed below).

Serving suggestions:

~with cheddar cheese, sour cream and oyster crackers/cornbread

~Cincinnati Chili: Serve over spaghetti. Top with diced raw onions & grated cheddar cheese

~Texas Chili: Serve over rice.

Elaine/Lisa's Chili

1.5 lbs ground beef

1 1/2 cups chopped onion

3/4 cup chopped green bell pepper

2 T. chili powder

1 clove garlic, minced

1 can tomatoes (diced, whole, seasoned, whatever)

1 (12 oz) botttle Heinz Chili sauce

1/2 t. dried oregano

3 t. sugar

1/2 t. dried basil

1 tomato, diced

1 bay leaf

dash Tabasco sauce

1 can kidney beans

1/4 t. dry mustard

1 t. cumin

salt & pepper to taste

Cook onion & bell pepper in a pan until soft. Add meat, cook. Drain if needed. Add remaining ingredients. Simmer for 30 minutes. 

CopyCat Heinz Chili Sauce

1 cup tomato puree

1/3 cup light corn syrup

1/4 cup white vinegar

2 t. onion flakes (or 1 1/2 t. powder)

2 t. sugar

1 t. salt

1 t. lemon juice

1/8 t. garlic powder

Whisk together in a small saucepan.  Cook over medium heat. Reduce to a simmer for 30 minutes.

Geo's Cornbread (the good sweet kind)

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.  Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Update 1/25/2011:

After having chili in a sourdough bread bowl at Boudin Bakery, we though we would try to do it at home.  Granted we didn't have the real deal Boudin Bakery San Francisco sourdough, our homemade chili in a grocery store sourdough bread bowl tasted great! We toasted the bread bowl, filled it up with chili and topped it with some sharp cheddar cheese. Yum!