Sunday, October 16, 2011


Isn't that a fun word? I love saying it.

We had beef bulgogi at the food and wine festival at Disney World a few weeks ago- I've been writing this post for over a week now, it's actually kind of embarrassing I can't get it done. But you know why? Inserting photos into blogger is a huge pain in the... you know. And the F&W post will have upwards of 30 photos. It's a daunting task.

I'm also lazy and have attention span issues lately. But that's neither here nor there. Also? I opened an etsy shop. Making things for my etsy shop takes up a lot of my time- but it's super fun so I usually don't care that I completely miss lunchtime and forget about making dinner until 9pm (which then means that we have cereal or sandwiches for dinner- until I got smart and made a huge batch of pulled pork and homemade grinder rolls, allowing dinner to be thrown together in about 10 minutes). Clint may not agree with the funness being worth eating at 10pm, but pulled pork heals all wounds.

Go see my etsy shop! Sorry, end of advertisement.

So let me quickly tell you about this pork bulgogi recipe I made.

It's not authentic, it's Martha Stewart. But inauthentic can still be delicious! (especially when it's Martha Stewart) It was lovely and easy and thinking about eating the leftovers 2 days later was particularly joyful. We served it with sushi rice for a super yum meal.

Pork Bulgogi
Recipe from Martha Stewart

4 garlic cloves, minced
1/4 cup soy sauce
2T sugar
1T sesame oil
2t crushed red pepper (I used 2t sriracha, use 1t if you don't want it really spicy)
2t ginger, freshly grated (I used ground ginger, I was lazy)
1/4t ground pepper
1lb pork tenderloin, very thinly sliced crosswise
1 onion, cut into 12 wedges
1 red bell pepper, cut into strips (my addition)
Toasted sesame seeds (optional)

In a shallow pan, assemble the marinade: whisk together the garlic, soy sauce, sugar, sesame oil, crushed red pepper/sriracha, ginger and pepper. Slice the pork very thinly across, and add to the marinade. Stir around to coat, cover with plastic wrap and marinate for 10-15 minutes (I left it on the counter to marinate).

Spray a large pan with cooking spray and heat over medium-high heat. Add the onion, pepper and pork with marinade (in 2 batches if necessary), and stir fry until pork is cooked through, about 5 minutes. If cooking in batches, place on a plate while cooking the next batch, and when everything's done, add back the already-cooked back to warm back up. Serve over rice and sprinkle with toasted sesame seeds.

This was such an easy dish, and is very flavorful. I cut corners by using ground ginger instead of fresh, but really, it was still great. 2t of sriracha makes it my ideal degree of hot- hot so you notice and after several bites you need some water, but not burn-your-mouth-immediately hot. Of course, we all have different preferences for spiciness, and Clint didn't think this was hot at all. The marinade makes a nice salty, sweet glaze. I plan to make this again.

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