KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2014 > 07 > 20140715_203529_bulgogi-with-pickled-red-onions-and-zucchini-noodles-with-thai-peanut-sauce.html

Bulgogi with Pickled Red Onions and Zucchini Noodles with Thai Peanut Sauce

/posts/2014/07/20140715_203529_bulgogi-with-pickled-red-onions-and-zucchini-noodles-with-thai-peanut-sauce.html

You are viewing revision 72e1e825 from 2019-10-04 11:31:55 -0600 (specified "2019-10-04 11:31:55 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=72e1e825 to a URL. See the help page for more information.

20140715-203516-74116425.jpgMeredith and I made Bulgogiwith pickled red onions andzucchini noodles with thai peanut sauce.

The bulgogiand the onions were from the prior recipe[@rev](2013-11-18). We use about 1.4 lbs of skirtsteak instead of the 1 lbs of flank since it was a lot cheaper and looked good. I trimmed the fat (leaving about 1.25 lbs). We 1.5x the recipe to have extra sauce to really coat. We let it marinate overnight. To cook it, we broiled it for about 3 minutes, attempted to flip the pieces and then did another 4-5 minutes. It was nicely cooked. Not too chewy and not overdone.

Despite noting last time that the red onions were too salty, this time we used the same amount of salt but actually used the exact one she recommends. The onions, which pickled overnight, were really good. Lots of flavor and a little kick.

Finally, we again madezucchini noodles with a thai peanut sauce[@rev]. In addition to the noodles, we added some sliced cucumbers. We also topped them with some chopped peanuts, some garlic scapes, scallions, and cilantro. They were very good!

Original Wordpress ID and Date: 7927, 2014-07-15_203529