Yesterday a Ham Dinner, today a Korean dinner

Yesterday we had a ham dinner. No special occasion, just that Charlie mentioned a few days ago that he'd like to have ham again soon.  A couple days ago Walmart had some Frick's bone in ham.  They are always good City hams and not too expensive. 

Today Charlie and I went Overland Park.  First we stopped at an Italian restaurant for lunch then went to a Korean market for supper ingredients.  He got a tofu dish called dubujolim, some Japchae, fishcake, and kimche.  I got some thin sliced pork shoulder, bok choy, snap peas, shitake mushrooms and rice.We had so much food for dinner that we needed two plates each for it all.

I made bulgogi with the pork

Jeyuk Bokkeum (or Spicy Pork Bulgogi) 

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Prep Time 10 min Cook Time 10 mins Marinating time 1 hr Total Time 15 mins

Servings: 4 Author: Hyosun

Ingredients

• 2 pounds thinly sliced pork shoulder or butt (or a combination of  pork shoulder or butt and pork belly)
• 1/2 medium onion, sliced
• 3 scallions, cut into 2-inch pieces

Marinade:

• 6 tablespoons gochujang ( red pepper paste)
• 1 or 2 tablespoons gochugaru (red pepper flakes)
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or mirin)
• 2 tablespoons sugar (or brown sugar)
• 1 tablespoon honey (or more sugar)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Instructions

• Thinly slice the meat, if not pre-sliced.
  
• Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes, or overnight.
  
• Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

The bok choy, mushrooms and snap peas were cooked separately in sesame oil with salt and pepper. then combined them to heat together and served in one dish.

The rest of the side dishes were made at the store.