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This may be the last time I make Daeji Bulgogi

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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

    #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.

    #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.

    #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.

    #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.

    #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.

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      #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


        #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


          #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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