Korean Beef Bulgogi

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Bulgogi in Korean literally means “fire beef.” Thinly sliced sirloin steak is marinated in a soy sauce mixture before frying. It is usually served with Boston lettuce leaves, which the Koreans also call ssam, so that you can fill a lettuce leaf with some meat, some rice, a little bit of kimchi, or Korean pickles, and wrap it in a bundle.

Ingredients:
1 1/2 pounds sirloin steak, thinly sliced
1/4 cup soy sauce
1 tbsp of hot chili sesame oil
2 tbsps brown sugar
6 garlic cloves, minced
1 small knob ginger, peeled, grated
2 large red onions, thinly sliced
1 green bell pepper, julienned
Boston lettuce leaves
vegetable oil

1. Prepare marinade while thawing the beef. In a bowl, whisk together soy sauce, sesame oil, sugar, garlic and ginger. Divide marinade in two. In half of the marinade, toss half of the onions and bell pepper and set aside to use as dipping sauce. Marinate the beef before it completely thaws out in the other half. Let sit for a couple of hours, covered.
2. Over medium-high heat, pour oil in a large non-stick skillet. Add onions and bell peppers until onions are soft. Transfer to a plate and wipe skillet clean with a paper towel.
3. Cook the beef in small batches, turning often, until browned. Return the cooked onions and bell peppers and stir-fry with the beef. Serve with Boston lettuce leaves.

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Buttermilk Fried Chicken

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The boy was craving fried chicken when I visited him in Vermont. In the ‘burbs however, you really can’t get a good fried chicken without going to one of the fast food chains so we made our own. If you’ve never marinated chicken in buttermilk before, you’ll notice that the cooked meat is buttery because of it. Be patient when frying; you want to make sure that the chicken is also cooked inside. We didn’t even get the chance to sit down to eat the finished product. As soon as the fried chicken pieces were cool enough to handle, we devoured them standing up.

Ingredients:
chicken legs and breasts
2 cups of buttermilk
1 cup of flour
a dash of cayenne pepper
frying oil enough to sink chicken half way
salt, pepper

1. In a large Tupperware with cover, marinate chicken in buttermilk from 2 to 24 hours.
2. Before frying, combine flour, salt, pepper and cayenne and coat chicken. Place them on top of a wire rack until ready to fry.
3. In a deep sauce pot, heat oil to 350º and slowly drop chicken pieces. Fry until golden brown on all sides. Use tongs to make sure they are cooking evenly on both sides. Do not cover. Remove each chicken to the same wire rack when cooked.

Related post/s:
Roasted sweet potatoes

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