Unfortunately, I don't live in Los Angeles (thank you, christ), so I had to make them myself. I've been penpalling with Jennifer of the EatDrinkTalk cooking school (read: I've been harassing her via email) and with her enthusiastic encouragement, decided to give it a go. Results below:
The picture doesn't do it justice because I still haven't read my effing camera book. This was one of my favorite meals ever. I made it with spicy pork, seasoned cucumbers, kimchi, seasoned green onions and seasoned soybean sprouts. However, I think almost any combo of Korean BBQ meat and banchan would be delicious. Beef bulgogi with kimchi and radish? Savage. Galbi with spinach and kimchi? Deadly. I think you'll have to include kimchi in everything if you want to be safe.
Recipes:
Spicy Sliced Pork aka Daeji Bulgogi
1. Combine the sliced pork with the chili paste, sugar, garlic, ginger, soy sauce, sesame oil and onion, if using. Let marinate for appoximately 30 min. (You can also throw in some mashed Korean pear to help tenderize the meat, if you're feeling up to it.)
2. Stir-fry the meat until thoroughly, usually around 5 to 7 minutes. Add black pepper if needed. add green onion, if using.
Banchan: Seasoned cucumbers, kimchi, seasoned green onions and seasoned soybean sprouts. Most Korean side dishes are seasoned with garlic, salt, sesame oil, red pepper and rice vinegar. I'm not going to put recipes here because they are super easy and all over the internet and none of you are going to make this anyway. If you do want to make anything, check out my favorite Korean cooking site: Maangchi
It's not the stench of Asian markets per se, it's those durian fruits. As foul as the day is long
Lina | March 5, 2009 3:45 PM | ReplyThat looks so good. I want kimchi now. Actually I want all my Korean friends to come back from Korea so I can eat over again.
What the hell is a Korean Pear?
Brandy | March 4, 2009 10:24 PM | ReplyIt looks beautiful(the dish) but I personally would substitute maple syrup for the sugart.
rachel | March 4, 2009 12:22 AM | ReplyYour Yelp reviews are surprisingly restrained. I think you should really blast the venom and not hold back.. Also I'm puzzled about why you remarked on the stench of an Asian market. Does that not go with the territory (of preserved fish, etc.)?
rachel | March 3, 2009 9:25 PM | Reply