I've been using it a lot recently, and tonight I'm making bulgogi burgers. Looking forward to using up the Gochujang I have now so I can get a better brand next time. This stuff I have uses corn syrup. Going to look for something more authentic.
Ok, this looks super awesome. And I have all those ingredients in the kitchen (Gochujang, etc), and shrimp in the freezer. I feel a shrimp cook coming on for dinner tonight! I don't have the pizza oven though, so the grill or oven or stove will have to do!
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
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
Very good. I've been on a Korean kick lately. Tonight it was elk burgers impregnated with Japanese style compound butter and ,basted with bulgogi sauce. Then I used homemade kimchi mayo on the bun. What were your favorite foods while living there?
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