Text 5402, 76 rader
Skriven 2013-10-04 07:29:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Korean  was: yogurt
===========================
-=> Ruth Haffly wrote to NANCY BACKUS <=-

 RH> Do you like the cabbage kim chee better than the cucumber one? We tend
 RH> to go for the latter one; it's a bit milder and the heat level doesn't
 RH> distract from the other food. One time Steve got the last of the
 RH> cucumber kim chee at our favorite place--before I got my order in--but
 RH> he did share some with me. I got the cabbage kim chee and gave him some
 RH> in return. (G)

Haven't seen kimchi around here in forever. One of our best sit-down Chinese
restaurants is run by a Korean couple. The only dish they offer of Korean food
is bulgogi. But, it's cooked in the kitchen instead of at the table on one of
those funky brazier doo-dads.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Authentic Korean Bulgogi
 Categories: Oriental, Beef, Marinades, Fruits
      Yield: 4 servings

  1 1/2 lb Top sirloin; thin sliced
      2 tb White cooking wine *
      1 c  Pear juice *
      1 ts Ground black pepper
    1/4 c  Soy sauce
      1 tb White sugar
      2 tb Asian (toasted) sesame oil
      1 tb Minced garlic
      2 tb Chopped green onion
      1 tb Sesame seeds
    1/2 lb Fresh mushrooms; halved(opt)
    1/2 md Onion; chopped (opt) 

  Place the beef in a bowl, and pour in the cooking wine,
  pear juice, and black pepper. Stir to combine, and allow
  to marinate for 30 minutes. Stir in the soy sauce, sugar,
  sesame oil, garlic, green onion, and sesame seeds, and
  marinate in refrigerator at least 2 hours or overnight.

  Preheat an outdoor grill for medium-high heat.

  Remove the beef from the marinade, and discard the
  marinade. Place a sheet of aluminum foil on the heated
  grill, and lay the beef slices separately on the foil.
  Place the mushrooms and onion on another part of the foil.
  Cook the beef slices until they are evenly brown, 3 to 5
  minutes per side. Serve with cooked mushrooms and onion.

  Submitted By: Minyoung "This is the Korean Bul-Go-Gi
  recipe I've learned from my mother who lives in Korea.
  I've made this dish many times and got raves every time.
  Yummy!"

  * Cook's Notes:

  You can substitute 2 shredded fresh pears for the pear
  juice and/or white grape juice for the wine.
 
  For better taste, soak beef in cold water for a couple of
  hours. Change water occasionally.

  Optional: Serve with a handful of Korean sweet-potato
  noodles. If pan-frying the beef, you can add 1/2 cup of
  beef broth to make a sauce to go over rice. 

  Makes 4 servings

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... I tend to live in the past because most of my life is there. - Herb Caen
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