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This may be the last time I make Daeji Bulgogi

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  • Attjack
    Club Member
    • Aug 2017
    • 3280
    • Primo XL
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    This may be the last time I make Daeji Bulgogi

    On this grill. Plus it was the first time (always made over charcoal) and it was great. Like really good. But I can't wait to fire up the EVO. I need to install a new ignition though and get it seasoned up first.

    Click image for larger version  Name:	20190806_195231.jpg Views:	1 Size:	1.61 MB ID:	726426

    Daeji Bulgogi with kimchi, scallions, Jasmine rice, and extra gochujang. On the side I had some coconut yogurt and berries.

    Click image for larger version  Name:	20190806_200558.jpg Views:	1 Size:	940.2 KB ID:	726427 Hopefully this will be up and running in about a week or so.

    Click image for larger version  Name:	20190728_132738.jpg Views:	1 Size:	509.5 KB ID:	726428
  • mountainsmoker
    Club Member
    • Jun 2019
    • 1466
    • Bryson City, NC

    #2
    Glad to see you made it home with the EVO, I assume your home.

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Thanks! I am home and its good to be here. I'll miss the cabin until next time though. But I like splitting my time between urban and rural living.
  • klflowers
    Club Member
    • Sep 2015
    • 2380
    • Tennessee

    #3
    I actually have all the ingredients to make this except the butt. We are taking the rv out this weekend; I think I'll try and make it on the little pellet grill.

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      Attjack, even better. If I use tenderloin, I won't have any leftovers.

    • Attjack
      Attjack commented
      Editing a comment
      If you toss it in the freezer for a while it's easy to slice thinly and toss into the marinade. Then it only takes a couple of minutes or so to cook.

    • klflowers
      klflowers commented
      Editing a comment
      Attjack, sounds like a plan. I'll post the results.
  • Troutman
    Club Member
    • Aug 2017
    • 6585
    • Republic of Texallence

    • OUTDOOR COOKERS
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    #4
    Not a fan of kimchi but that bowl of deliciousness in the second picture is stunning !!! Well done my friend, your talent for food photography continues to impress.

    Comment


    • JimLinebarger
      JimLinebarger commented
      Editing a comment
      It is an acquired taste. I love it. Acquired it when I was at K2 AB in '85-'86. Can always tell that there is 1 Korean in a room.
  • Murdy
    Club Member
    • May 2018
    • 423
    • North-Central Illinois

    #5
    Looks amazing. I, on the other hand, love kimchi and, especially, gochujang. Gonna have to try something like this.

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      I use the top half of a romaine heart for the wrap.
  • Bkhuna
    Club Member
    • Apr 2019
    • 363
    • Merritt Island Florida

    #6
    Amp up you bulgoi by doing the wraps with Ssamjang instead of straight gochujang. It's what Koreans use in most meat wraps. If you have a place that sell gochujang, look right next to all the red tubs and you'll green tubs. That's the ssamjang.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 3280
      • Primo XL
        Weber 26"
        Weber 22"
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        Weber 18"
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        Orion Smoker

        DigiQ DX2
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        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      #7
      I'll look for it. In this case I marinaded the thinly sliced pork in the same ingredients listed in Ssamjang. Then I grilled it and served it with more gochujang on top.

      Comment

      • JimLinebarger
        Club Member
        • Jun 2017
        • 666
        • Spokane Valley, Wa.
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          About me
          Name: Jim
          Nick name: Bear
          Location: Spokane Valley, Wa.
          Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

          USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
          Former Computer Tech/Admin
          Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
          Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

        #8
        I have never tried/made Bulgogi with pork, only beef. Does the tenderloin get too tough being so lean? We use it in Chow
        Mein and it can get tough quickly. Still tasty tho. I am also trying to make some of the sides to go with it. I would be the only one eating them so we don't do it. But then again, more for me.

        Comment

        • JimLinebarger
          Club Member
          • Jun 2017
          • 666
          • Spokane Valley, Wa.
          • Grills/Smokers
            Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
            Weber Jumbo Joe
            Weber 22" Master-Touch Kettle
            Pit Barrel Cooker
            Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
            Traeger Timberline 850

            Thermometers
            Thermoworks Smoke
            Maverick ET-733
            Thermapen Mk4, Red

            Sous Vide
            Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
            Anova Precision Cooker Insulated Container
            Lipavi C15 container and lid
            Lipavi L15 Rack

            Accessories
            SNS
            BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
            BBQ Dragon
            BBQ Dragon Grill Table for 22" Weber Kettle
            Fire Butler (for Weber 22")
            Grill Grates for Jumbo Joe and Blaze grill
            Hovergrill

            About me
            Name: Jim
            Nick name: Bear
            Location: Spokane Valley, Wa.
            Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

            USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
            Former Computer Tech/Admin
            Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
            Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

          #9
          This is the Ssamjang I use (towards the bottom). I thin it out a little with soy sauce.

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            Thanks for the link ill make some. I'm a Seonkyoung fan.

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