Korean Barbeque (Bulgogi) (You will want to eat this everyday!)

OK.  So I have the greatest Boyfriend in the world.  I'm so glad I married him.  Of course, he said he married me because he felt sorry for me and felt that I was an experiment.  That's okay.  I tell him that I was so desperate and he was there at the right time.

But, truly, after dinners like last night, I am SURE I got me just the right personal husband.  He made me some oh so fabulously ridiculously nummy, "goodlicious" (as J-GQ used to say) BULGOGI, (Korean BBQ).  His mom used to make this for his family when he was small (she was Korean) and he has passed it down to our family.  I'm pretty sure J-GQ will continue the tradition...

Are you ready?  HERE GOES!!  (And it's SOOO easy!)

BULGOGI (Korean BBQ)

Buy a big slab of ribeye.  You can get several steaks, or have the butcher slice it up for you.  Don't use any other kind.  This is the best and makes it juicy, tender and moist.  (This recipe is for about 2-3 lbs. of meat). 

 

If the roast isn't already cut into thin steaks, do so.  Then, slice each piece across the grain into smaller strips like so:

  

Put 'em all in a big bowl, because you're gonna need it.

Try to not waste any on the dog, who will be waiting and watching at your feet for a small tasty morsel to drop and wait at her mercy:

Marinade

Mix up the marinade, which consists of:

1/2 cup soy sauce

1 teaspoon sesame oil

1 Tablespoon sesame seeds

1 Tablespoon garlic powder, or 2-3 cloves fresh garlic, crushed

1/2 teaspoon ginger power, or about the same amount (or more) of fresh ginger, grated

3 Tablespoons sugar (can be white or brown)

5 green onions, sliced

1/4 - 1/2 cup water

All of the above ingredients can be adjusted to taste.  You might also want to make more, depending upon how much marinade you want to smother it in.

Continue to try to hold off the dog, who will try to be as patient as possible, or else will sulk.

Pour the marinade over the meat, and marinate it for a few hours.  Doesn't have to be forever.  Three hours or so is about right. 

It should look about like this:

Cover it and put it in the fridge, but take it out about 1/2 hour beforehand to get warmed up a bit before grilling. 

When you have put it in the fridge, you can take a few of the scraps of meat (without marinade, of course) and give it to the dog, but I wouldn't recommend it.  We found that the meat was little rich for ours.

 GRILL IT

When it's close to time to eat, GRILL the meat over a hot grill. You don't need to grill it very long...because you want it tender.  I was teaching piano lessons while this was being done, so I did not get a picture of it. 

However, once I remembered (but after people had already dived in) I got a photo of the finished product (I apologize for the mess....)

Serve this (so you will want to prepare this before hand) with potstickers (we use "Ling Ling" potstickers that we buy at Kroger or Walmart and that come with a handy, tasty pouch of dipping sauce- num.), rice, and a coleslaw salad.  I just got a bag of salad, put in some slivered almonds, and Asian Sesame dressing from the store.

Eat it all up and emote over how delicious this is, and how much your mouth loves it but that your stomach is not big enough to handle all that tasty goodness that your mouth wants to eat.  Remind yourself that you CAN make this again so that you don't gorge yourself like you will never eat it again, because, honestly, you will want to.

And, now you can see why I REALLY married My Boyfriend...

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.

Chick-en Verde

This nummy, easy meal is one of My Boyfriend's favorites. It can also be made with pork, but I am a chick-en chick. Cluck cluck. But don't call me chicken.

This is a one pot meal (well, two, if you count making the rice). So, I guess it is a two-pot meal, but still. It's easy.



Here goes!

Brown 2 lbs. of cut up chicken thighs, chicken breast, or pork chops/roast in a big pot (I used a dutch oven.)

Add a whole cut up onion.

Cook until the onion is soft and the chicken is cooked through.


Add 2 teaspoons oregano and 2 teaspoons ground cumin. You could add more or less of either if you would like.

Then, add 1 teaspoon salt and 1/2 teaspoon pepper. Stir into the meat and onions.

From here, add 1 large can of tomatillos and 1 can of Rotel Tomatoes. We like the hot ones, not the mild ones. Mix this into the mixture.

Then, add 1-2 cups of chicken broth.

While this is cooking, start cooking some rice in a rice-cooker or on the stove. I don't know how much exactly, just enough for the amount of people you have to serve. We only have 3 people and I made about this much rice, but will have a bunch left over. I used Japanese rice for the Mexican meal. Go figure.

Cook down the chicken mixture to a desired consistency. We like it sort of "stew-ish", but you can have it runnier or less runny.

Serve over the rice in a nice Mexican looking bowl. You can still serve it over rice if you don't have a Mexican-looking bowl, if you would like.

Eat it and listen to your husband tell you about its tasty goodness, how much he likes it, and that it has a distinctive tartness to it. Tell him that the tasty tartness is due to the tomatillos. When your son asks what tomatillos are, tell him they are a part of the tomato family, but they are green and small with little wrappers on them (but the ones in the cans don't have the little wrappers).

Let me know if you make this and what you think about it! Or, you can let me know what you think about this BEFORE you make it, too,  by leaving a comment below!

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.