2 hours 3 people Spicy
*Kimchi is the bomb.
Jenny and I both love Korean food, so it was more of a challenge to find dishes we didn’t make often (Spicy stir-fried pork is, without a doubt, the best thing I can make. And so I make it relentlessly).
We also had Jason along to help us. And, as he’s a vegetarian, we made a few alterations. Nothing suffered from it, though. Along with our India night, this was some of the best food we’ve made.
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A very, very (very) small portion of the ingredients.
Rice cakes, in Eric’s opinion, are amaaaaaazing.
This was too much pear. But drinking came into play shortly before this process began.
Cutting up beef for the bulgogi
We didn’t want Jason to miss out, so we add some shiitake mushrooms to the marinade for him.
More shiitake mushrooms for our fried gochujang.
The bulgogi was too small for the grill, so we compromised and used the broiler (plus it was super hot and we didn’t want to go outside)
Making pepper pancakes! Very odd experience.
So much chopping! We were glad to have the extra help.
Pine nuts, shiitake mushrooms, and tasty, tasty gochujang. So good, yet it’s like eating fire.
Rice cakes that are still on their way to becoming glazed in fiery pepper paste
Jenny holding the kitchen together, as usual
Pepper pancakes aren’t complicated, but they are delicious.
This was as hard to flip as you might imagine.
Not shown: Endless dish washing
Slicing some napa cabbage for our homemade kimchi
By the time the kimchi was ready to be sealed away, it had shrunk down to less than two cups.
We let Jenny touch all the garlic and fish paste.
Rice with yak-gochujang
Sweet, delicious bulgogi!