Beef or Pork Bulgogi; from” The Frugal Gourmet” with a few changes added.

Last night we had a friend drop in and we asked him to stay and have dinner with us.
I had no idea what I would fix, but with stuff coming in from the garden I knew I could come up with something.
I had a chuck roast I had pulled from the freezer which was thawing away. I put it in the microwave to thaw a little faster and then I was putting on the thinking cap," what are we going to do with this roast?"
I pulled the roast out and knew I had to move things along more and cutting it up was the way to go.
If the beef is still a tad frozen- just a tad it makes the cutting easier.
As I sliced and then cut into bite size pieces I knew I would do some form of a stir fry.....
Boom or click! The light came on Beef Bulgogi! It is a favorite of ours and you can not go wrong with this dish.
I have eaten it cooked by visiting Korean Potters and from Korean restaurants. Everyone has their own favorite way to cook this.
So with that done and Mark putting on rice to cook. I went out for the last of the red lettuce and some fresh herbs.
I washed the lettuce and herbs and then took the large hand full of the first green beans. Cleaned the green beans and cook them quick in salted water until just done- out and quick cooled.
The salad was: lettuce with cucumbers from the garden
grated carrot from out friends garden and topped with the cooled green beans.
I make a dressing of coarse ground mustard, olive oil and balsamic vinegar.

I took fresh young yellow squash, cut them in half and pan fried them with a pat of butter until brown on each side--- on Yum -I like my squash like I like my men: Young, tender and a little crooked.
Cooked up the Beef Bulgogi and we were good to go.
A little red wine and the evening was set.


Beef or Pork Bulgogi; from,” The Frugal Gourmet” with a few changes added.
The marinade:
3 tablespoons of good soy sauce
1 tablespoon of sugar
1 ½ tablespoons of sesame oil
1 tablespoon of sesame salt
few ground of black pepper
4 scallions chopped about 1 inch
3 cloves of garlic crushed
1 ½ or just go for 2 teaspoons of fresh grated ginger
1-2 tablespoons of sake’
a good hit of red pepper flakes- you can always add more hot later- but you can not take it out.
I don’t like it hot- Mark does.
I add:
At least one tablespoon fresh coriander and some fresh parsley
Cut up about 2 pounds of good grass fed beef. Oh, you can use the stuff from the store, but I promise you it is not as good.
Mix the marinade in a pottery bowl ( from Whynot pottery).
Pour over beef which is also in a pottery bowl ( from Whynot Pottery)
Toss well and let marinade at least 30 minutes.
Heat a pan on high heat and use a non flavored oil or peanut oil.
Cook the meat until just done- just a few minutes.
Garnish with sesame seeds and a few fresh herbs.