Korean Dinner

I got a pork shoulder roast (butt) and asked Charlie if he wanted smoked pulled pork, Carnitas or pork bulgogi. He chose bulgogi. He also picked out which recipe he wanted me to use. It's a lot different from the one I had used since he was little, but it's from a popular restaurant in LA.

Dwaeji-Galbi- BBQ pork ribs from Hamjipark.

Charlie’s favorite- also uses it for Pork Bulgogi

1 1/2 Lb. Pork ribs

1/2C. Gochujang

1/4 C. sugar

1/4 Tsp minced garlic

1/4 tsp black pepper

1 tsp. sesame oil

Put hot pepper paste, sugar, garlic, black pepper and Asian sesame oil in a bowl.  Stir to mix. Chop the pork ribs between the bones.  Add the sauce and mix well.  For best tasting Dwaeji-galbi, grill over charcoal.  If you don’t have a grill, you can also pan-fry it and the put in in the oven until fully cooked.

This goes really well with this pork recipe. It's from the same cookbook

Lettuce and Scallion Salad

3 oz. iceberg lettuce, thinly sliced

3 scallions, roots trimmed, cut into 2-inch pieces, and then thinly sliced lengthwise

1/4 tsp salt

1/4 tsp red pepper powder

1/2 tsp Asian sesame oil

pinch of salt and pepper

Mix all ingredients, tossing with sesame oil.  Serve as a side dish.

Both recipes from Discovering Korean Cuisine-Recipes from the Best Korean Restaurants in Los Angeles.  Printed in South Korea, 2007.  Dream Character, Inc.  www.dreamcharacter.com 

Korean-Style Bean Sprouts

1 lb Mung bean sprouts

1 1/2 Tbls salt

1 Tbls Sesame oil

1 tsp Shoyu

1 tsp (or more to taste) Rice vinegar

Couple drops Chili oil (optional)

1/8 C Chopped green onions (optional)

In a medium pot, add 1.5 Tbls salt to water. Bring to a boil. Add sprouts and boil for 2-3 minutes. Do not overcook! Drain sprouts. Toss will sesame oil, shoyu, rice vinegar, chili oil, and chopped green onions. Chill and serve.