For the dinner date, I made a Korean Beef Bulgogi from this site. I liked it with rice.
2 tbs oil
1/2 onion finely chopped
2 cloves garlic minced
1 lb lean ground beef
2 green onions diced
Bulgogi sauce:
4 tbs soy sauce
2 tbs brown sugar
2 tbs mirin
1 tbs sesame oil
1 tsp pepper
1 tbs toasted sesame seeds
Mix the sauce, set aside
Heat oil, saute onions, garlic, add ground beef. Cook until browned and fully cooked. Add sauce and green onions and simmer 2 minutes.
I will try your bulgogi recipe
ReplyDeleteSo great to see this recipe! We love it. Awesome artwork. And a great flag too! Happy Fat Thursday🎉💕🐉
ReplyDeleteYes, I can see the flag. Beautiful art!
ReplyDeleteI like your road to far away, and your dinner food has been so inspiring lately. Thanks for the link the recipe. I'm ready to spice my dinner up.
ReplyDeleteThis food seems very cozy, perfect for a cold day.
ReplyDeleteLove the scenic tour. Can't look at any food today after painful lunch yesterday.
ReplyDeletePyszna propozycja
ReplyDeleteGreat art, Christine! I showed Danny your recipe and he's interested in trying it.
ReplyDeleteBlessings!
The sauce sounds wonderful, as is the picture.
ReplyDeleteAwesome art.
ReplyDeleteA beatufiful painting and the food sounds so good. Have a nice day today.
ReplyDeleteThis sounds great. What's mirin?
ReplyDeleteYour drawing is beautiful, Christine. We sometimes have beefless Bulgogi and love it, but homemade is definitely better I assume.
ReplyDeleteI've never had that but I would try it.
ReplyDeleteBulgogi sounds delish.
ReplyDeleteLuv your in the distance art response too.
Thanks for dropping by my blog today.
Much♡love
Valerie mirin is a syrupy Japanese rice wine. You can substitute dry sherry or dry white wine.
ReplyDeleteThank you for the recipe-looks good and I love your little paintings for the themes Happy Friday
ReplyDeleteFar away seems to be good challenge.
ReplyDeletesound great....
ReplyDeletethank you for sharing recipe....
delicious it look
ReplyDeletewe call such meat "keema"
I used to make this with sliced steak. Love the sauce.
ReplyDeleteGinger is a must in Korean cooking. You forgot this.
ReplyDeleteGigi thanks for mentioning the ginger, I will remember next time.
ReplyDeleteThis looks wonderful. I confess we buy our bulgogi ready to cook from Costco and fry it with onions.
ReplyDeleteRick loves bulgogi but I've never made it. I don't know why -- The recipe looks easy and I love all the ingredients! Thanks for sharing that.
ReplyDeleteWell, I read your recipe and I didn't see anything that was going to burn my nose hairs, so, as I like Korean food, I will for sure try this recipe. Sounds and looks delicious ... as for your far away flag ... it looks like Switzerland (am I right?). The picture road looks like one I traveled in the Alps :P. Nice job ... good choice. And if it isn't Switzerland, I like it anyway 🤣
ReplyDeleteAndrea @ From the Sol
Andrea That is meant to be a Canadian flag!
DeleteYes, I can see the flag!
ReplyDeleteThanks for sharing this recipe idea.
All the best Jan
You're soooo very far away. Good job on the art theme, Christine! I'm not familiar with the KoreanBeef Bulgogi recipe. I'm not really big into Asia food. The best I can say is I enjoy Chinese food on occasion. Your recipe sounds good, though. :)
ReplyDeleteLove to see your art with the flag waving Christine. Thanks for the recipe too. We just bought a container of marinated bulgogi beef from our Asian Supermarket. It is delicious so I'm going to definitely make your recipe.
ReplyDelete