I am doing a barbecued bulgogi tri-tip for our Sunday meal. This popular Korean dish is usually made with thinly shaved marinated beef and then grilled with onions. Daughter Miriam is off garlic and onions—I also did not want to spend time par-freezing an finely slicing my meat—I would have to adapt my recipe to her needs. I finally decided to marinate a whole tri-tip, barbecue it, and then slice the roast at the table.
Karl’s Bulgogi Tri-tip
Filed under Beef, Main Dishes
I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi as my starchy dish. I decided I needed another vegetable dish and I found a recipe for oi bokkeum—stir fried cucumbers. I first had fried cucumbers in China, so I thought I would create my own Korean stir fry sauce.
Karl’s Oi Bokkeum
Filed under Sauces and Spices, Side Dishes, Vegan, Vegetarian
I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi. Daughter Miriam is still off onions, so I am leaving out the green onions—you are of course free to add them back.
Karl’s Kimchi Potato Salad
Filed under California Fusion, Salads, Side Dishes
Adapted from a KimchiMari recipe
For this Sunday’s Korean Dinner, I decided to make separate starch and meat main dishes, because my son-in-law is again avoiding starches. I am making beef bulgogi and a vegetarian japchae. That way my diners can adjust their servings as it pleases them. In addition I am serving three vegetable sides: chive stem kimchi; Korean cucumber salad; and a Korean bok choy dish.
Karl’s Beef Bulgogi with Lettuce Wraps
Filed under Beef, Main Dishes
Adapted from a My Korean Kitchen recipe
Daughter Eilene goes out with her friends a fair amount—which in San Jose means a lot of culinary options. She came home with a new favorite dish, Korean japchae. She asked me to learn how to make it. My first attempt want not a total disaster, but my noodles were over cooked and gummy—decidedly not good enough to post.
Karl’s Vegetarian Japchae
Filed under California Fusion, Main Dishes, Vegan, Vegetarian
For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.
Korean Cucumber Salad (Oi Muchim)
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.
Karl’s Garlic Chive Stem Kimchi
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.
Karl’s Bok Choy Doenjang Muchim
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 