Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Saturday, June 9, 2018

Korean Bulgogi

Sometimes we get a craving for Asian food and this recipe is a go-to, no-brainer dinner. To be honest, there is not much authentic Asian food in Maine (much less Korean where this dish hails from). So this quick and easy dish is perfect to satisfy our cravings. I often serve this with steamed rice and snow peas (which I sauté in the same pan right after I take the pork out). This marinade is so versatile and works well with steak or chicken so feel free to use whatever protein you like. To mix it up a little, I have made this as an easy appetizer - just threaded marinated chicken thighs on skewers, grilled them and served them plain or with creamy peanut sauce.



¼ pear, grated
1 garlic clove, minced
2 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
2 tablespoons grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon mirin
2 tablespoons vegetable oil, divided
1 pound boneless pork loin
Sliced scallions (for garnish)


Make the marinade by mixing the pear, garlic, soy sauce, red pepper flakes, ginger, brown sugar, sesame oil, mirin, and vegetable oil in a bowl. Slice the pork very thin and add to the marinade and combine so all of the pork is coated.  Let the pork marinate for a minimum of 30 minutes or up to 8 hours.

Heat a skillet over medium high heat and add 1 tablespoon of oil. Without crowding the pan, add pork and sear on one side to get caramelization. Turn meat over and cook on the other side until cooked through. Garnish with sliced scallions. Easy, right?

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