Justin & Meredith Winokur's Kitchen Cooking Notebook

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Beef Bulgogi, Stir-Fried Broccoli and Pickled Red Onions -- back to top

I made Beef Bulgogi based on the recipe below, but I made a bunch of changes. I will still include the recipe, but here are my changes:

• 3 Tbsp Liquid Aminos (soy)
• no sesame seeds
• added 1 tbsp sriracha
• 1 Tbsp rice-wine vinegar
• 1 tsp toasted sesame oil (because I think the recipe was not talking about the toasted kind)
• 2 Tbsp canola
• I kept the rest of the recipe

I used tri-trip beef which had some more marbling and only 0.6 lbs. I froze it for 40 minutes to become easier to cut. I then thinly cut it. I marinated it overnight and cooked it on the cast iron pan. I deglazed with white wine and added that sauce

They were very, very good. One piece was not really cooked enough but the rest of very good. Maybe a bit salt, but still, it had lots of flavor. I would certainly do this again

I also tried to make stir-fry broccoli by first steaming it and then mixing it with a sauce of 1/4 cup Soy Vey and 2 Tbsp vinegar and 1 Tbsp sriracha. However, it was too wet and basically just cooked the crap out of it. The broccoli was good, but way over cooked.

Finally, I had pickled red onions. I made them based on the recipe below but I used regular salt instead of kosher salt. I used less but it was still too much. It was way too salty! I would definitely do it again but with_lots_ less salt

Recipes

Beef Bulgogi (from AllRecipes)

local copy -- password is the name of my dog, all lower case)

Pickled Red Onions (from Smitten Kitchen)

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Original Wordpress ID and Date: 6924, 2013-11-18_084308

Korean Beef Bulgogi Tacos -- back to top

Meredith and I made korean beef tacos. We used this beef bulgogi recipe as the marinade. We actually made the marinade Sunday night but didn't add the beef until yesterday. We followed the recipe pretty closely except used less beef (0.675lbs -- see photos below) but the same amount of marinade. Anyway, we marinated it overnight and then cooked it on the grill pan (warmed up at 7-8/10). The grill pan was good since the marinade dripped down but it was still hard since I couldn't see the meat well. Actually, next time, I think I would cook a whole piece of meat, let it rest, then cut it.

Anyway, on my plate, I also quickly heated 3 corn tortillas (50 cal each) and had some lettuce. Meredith just had it on lettuce.

The rest of the toppings were:

• Picked Red onions
  • Followed the recipe but heated it all to dissolve the sugar. End result was a bit salty
• Red Cabbage Slaw ("Curtido")
  • Notes:
    • Used red cabbage instead of green cabbage
    • Skipped the carrot
    • Used red onion
  • The end result was pretty good. I actually enjoyed snacking on it too. Could have been a bit more pickled in the future but this was fine
• Gochujang -- Korean spicy miso
  • See this Kitchn post for more information
  • Was a bit strange. I also tried to put it on top. Next time I would put it under the beef.
  • Note that I used very little
• Chopped Cilantro
• Chopped green onion
• Shredded cheese
  • Just on mine

Overall, it was pretty good. And rather low in points -- especially the ones served only on the lettuce, though the corn tortillas weren't too many points.

We will make this again!

Future Changes

Some of this I said above but in the future I would:

• Use a big (thin) cut of meat and slice it after cooking
• Put the Gochujang on the bottom
• More meat
• More seasonings and maybe some reserved marinade

Additional Photos

Korean Tofu Spring Rolls and Jicama Fries -- back to top

I made korean tofu to be used in spring rolls. I used the regular Beef Bulgogi recipe, but again like 2016-02-25 and also added a (heaping) table spoon of Gochujang.

I did it with just tofu (half super extra firm and regular firm). I let it marinate for about 3 days. I then cooked it on the cast-iron pan. I also made curtido (with thai chiles instead of jalapeños).

We rolled them into spring rolls with lettuce, more Gochujang, pickled red onions, and the tofu. One nice thing about using tofu is that we were able to use the marinade as a dressing/dip. (Meredith made it as a salad as you can see).

I also made jicama fries. I had a few issues. I tried to spiralize it but it was both really dense and super wet. It kept jamming in the spiralizer and making a huge mess. I ended up doing it in the mandoline and it worked really well. I think I will do that in the future. I also then got rid of more liquid with the salad spinner (see all of the liquid below). Actually, it was super tasty!

The bigger mistake was that, I figured I was doubling it and still went way to heavy on the cayenne. I mean way too much. I also ran out of chili powder so I added some other stuff like Northwoods seasoning, and a few other things. I also did half garlic powder and half dried onion (ground more). It was super, super spicy. Kind of hard to taste through it. I will update the recipe to note that too.

Spring Peas and Prosciutto with Korean Tofu -- back to top

Meredith made Spring Peas and Prosciutto using the same idea as 2015-08-03. They were really good as usual.

We also had Korean tofu. I marinated tofu in the usual Bulgogi recipe (plus a heaping tbsp of Gochujang). Actually, probably for the first time, I remembered to do sesame seeds. I made it on Sunday and let it marinate for two days. A lot of the tofu broke up since we didn't press it. In the future, I greatly prefer the super-pressed tofu from Trader Joes which we didn't have.

I baked it for 20 minutes at 400. I probably could have done a bit more but it was so wet I figured it wouldn't get any crispier.