Bulgogi

The rest of the rib roast from Costco was cut up for beef bulgogi and grilled today.  At the Korean store today, I got two kinds of kimchi ( cabbage and radish, some bean sprouts to make some Korean style and some kim bob.  Both recipes were doubled. 

Bean sprouts Korean style         2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

garnish toasted sesame seeds

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

Beef Bulgogi

from Discovering Korean Cuisine  recipes fro the Best Korean Restaurants in Los Angles

2 servings

1 1/2 Lbs. prime rib beef, thinly sliced

2 T. soy sauce

1/4 C. sugar1 T. minced garlic

2 tsp.Asian sesame oil

2 tsp.mirin

2 tsp. water

Mix marinade ingredients with meat until evenly coated.  Stir fry over high heat until cooked until done to desired doneness.