Hey Grandpa, What's for Supper? Part 2

Because there was killer recipe on another thread I made this
Korean Beef Bulgogi
Ingredients:
  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
Directions:

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.
 
Because there was killer recipe on another thread I made this
Korean Beef Bulgogi
Ingredients:
  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
Directions:

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you have all of the ingredients on hand?
 
Just had to go get the pear so was easy that way..
I use green onions cooking like one would use large onions.
I have a horrible time with cooked onion my system will not tolerate them.
Raw is fine eat them all day ....
I pickup a large walla walla for onion rings they are fun
 
Just had to go get the pear so was easy that way..
I use green onions cooking like one would use large onions.
I have a horrible time with cooked onion my system will not tolerate them.
Raw is fine eat them all day ....
I pickup a large walla walla for onion rings they are fun
I do not eat raw onions but can eat them in soups and etc. cookes.
 
Princess had blood drawn for follow up on her wellness visit so she stopped at Halinka's Polish Deli. Tonight I will heat up their stuffed cabbage and prepare some potato and some sauerkraut pierogies. Maybe a salad as she also went to the grocery store.
 
Princess had blood drawn for follow up on her wellness visit so she stopped at Halinka's Polish Deli. Tonight I will heat up their stuffed cabbage and prepare some potato and some sauerkraut pierogies. Maybe a salad as she also went to the grocery store.
That sounds good!
 

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