Korean food

I proposed fish and onion rings for dinner but Charlie said he wished I'd make Korean food more often so I did.  We had spicy pork bulgogi, Kalbi and five Korean side dishes with rice.  The Kalbi was cooked outside and the spicy pork was cooked at the table with a butane burner.

Spicy Korean BBQ-style Pork

by Alvin Zhou • featured in 5 Globally Inspired Spicy Dishes

Ingredients

for 4 servings

• 1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
• ½ onion, sliced into thin strips
• 3 stalks green onion, sliced into 2-inch (5 cm) pieces
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• ¼ cup Korean red chili paste, gochujang
• 1 teaspoon red pepper flakes
• ¼ cup soy sauce
• 3 tablespoons rice wine
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 tablespoon canola oil
• sesame seed, to garnish
• rice, to serve

Preparation

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!

Thai version of Kalbi

1/3 C grated ginger
1/4 C. garlic
2/3C. Soy Sauce
1/2 C. sesame oil
3 T. sugar
1 T. ground white pepper
1&1/2 lbs. LA cut beef short ribs
4 green onions, cut thin strands
2 T. toasted sesame seeds

Combine ginter, garlic , soy. oil, sugar and w. pepper with sugar until dissolved.  Marinate an hour, grill 2-3 minutes, to with green onions and sesame seeds. Serve with rice.

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)

Cooking Instructions:

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.