Bulgogi Recipe

I finally ate the last of the Korma. I thought it was never going to be gone!! Although I will say, I never got tired of it. So. Good. Have to make again!

Breakfast/Lunch: Korma

 I kept trying to take a picture of my avocado but, as usual, Chester either wants to be famous...or to eat my food. Every time I have food this kid shows up. It never fails.

Snack: 1/2 an avocado.

Ok, recipe time! (We also made something else yummy that won't be ready to eat for a few more weeks. I may post that tomorrow.) Matt decided he wanted to make Bulgogi which is Korean bbq. You can use any cut of beef but we used short ribs. 

First marinade the ribs and the carrots. The ribs were allowed to marinade over night. The carrots for about 15 minutes. The marinade consists of: rice wine vinegar, olive oil, sesame oil, garlic powder, chili flakes, honey, tamari, ginger paste, onion powder and Sriracha. (The sriracha does have sugar but only 1 gram for the amount used.)

Pan sear the ribs, then do the same with the carrots adding garlic cloves, then add honey and allow to reduce.

Put the ribs in a baking dish (we got the awesome crimson one from my friend Sara as a wedding gift) and dust with black pepper. Add carrots and bake at 275 for about 2.5 hours. When the ribs are almost done, cook baby bok choy in a pan with ginger paste, tamari, rice wine vinegar, water, garlic powder, onion powder, honey and sesame oil. This bok choy was grown right down the street from us.

 Short Rib Bulgogi & Baby Bok Choy 

I set the table :) The food was incredible and just the right amount of spice. It paired really well with the Shiraz. 

I absolutely love foods from other countries/cultures. (Hence the Indian food I seem to be eating every 5 seconds!) What country makes your favorite cuisine?