Korean Perfection

We just had 2 days of flurries last week and it was really cold. Thankfully the ground wasn't cold enough to freeze over but we definitely saw our first round of snow.

I'm looking forward to my Vegas trip in November where it will be warmer! My flip-flops are on hold until then ...

I made Korean food last week to warm up our tummies from the cold weather.

Sirloin Bulgogi

Ingredients
1 lb sliced sirloin
2 T soy sauce
2 T rice wine
1 T granulated sugar
3 cloves garlic, minced
3 green onions
2 T red pepper paste

1) Beat the sirloin with a meat mallet to break down some of the connective tissue. Slice sirloin into smaller pieces
2) Marinate sirloin for 4-8 hours with the ingredients listed
3) Heat a hot pan on high and coat with vegetable oil
4) Cook off the beef for 1-2 minutes
5) Pour reserved marinade over beef, cover, allow to simmer for 3-4 minutes

Kimchi Jigae

Ingredients
1/2 lb thinly sliced pork
2 T rice wine
1-1.5 cup kimchi
2 tsp ginger, minced
3 cloves garlic, minced
1 onion, diced
2 zuccini, 1/4" slices
1 pkg firm tofu
1 box chicken stock
1/8 cup red pepper paste

1) Massage rice wine into thinly sliced pork
2) Heat a large pot (with lid) over high heat
3) Drizzle hot surface with 1-2 tsp vegetable oil
4) Add ginger, garlic and onion to hot oil. Saute until fragrant
5) Add sliced pork and cook for 2-3 minutes
6) Cut kimchi into smaller pieces Add kimchi, zuccini and tofu. Mix evenly with pork
7) Thin out red pepper paste with a little chicken stock. Pour remaining chicken stock and red pepper paste mixture into pot
8) Bring to a boil then lower heat allowing soup to simmer

Tip: Red pepper paste can be bought in most asian super markets. It is basically a paste made from red pepper, flour, corn syrup with a thick consistency. It isn't very spicy but brings some heat to a dish and gives Korean dishes the signature reddish color