Korean dinner tonight

I haven't cooked much worth mentioning lately but today I went to an Asian market and got some pork shoulder and made bulgogi as well as Korean bean sprouts.  We cooked the bulgogi at the table and had two kinds of kim chi, red leaf lettuce, rice and laver.  Not in the picture was a chili paste and seasoned sesame oil.  I made some changes in my regular recipe as suggested by Charlies mom when she was here for their wedding.

PORK BULGOGE

Recipe By:Norm Matthews

1 Boston  butt pork roast, sliced wafer thin

4 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons sesame oil

2 tablespoons sesame salt

1/4 teaspoon ground black pepper

6 cloves garlic, crushed

2 teaspoons freshly grated ginger

2 tablespoons sake or dry sherry

2 tablespoons red pepper flakes-substituted red pepper paste

8 green onion, sliced diagonally1"

toasted sesame seeds

peanut oil-for frying cook on portable grill instead of using oil.

Served with sesame oil seasoned with salt and pepper and with soybean dipping sauce for Korean BBQ.

Mix all ingredients except oil.  Set aside for a few minutes up to a couple of hours Cook pork on portable grill lined with non stick foil until pork is no longer pink..

Korean bean sprouts

10 oz. bean sprouts

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 bean sprouts, stop cooking by putting in cold water, drain, mix remaining ingredients and refrigerate a couple of hours up to a few days.