bulgogi |
 | This is so good that my son will make an exception to the no-cow rule to eat this one. Short ribs or ribeye steak are the highly recommended options, but chicken (definitely second choice) will work. If you are desperate to eat this (i.e., it’s snowing on your grill), you can use the oven but grilling is best.
Serve plate-lunch style with macaroni salad, hot rice, kim chee and a nice green salad. Ono!
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Mix everything together. Marinate overnight. Grill. Be happy and clean to the bone.
Rehab for Leftovers--BulGoGi Stackups
Option 1: Also uses leftover Yaki Musubi and Won Bok Coleslaw Split the yaki musubi in half to make flat platforms. Put a segment of meat over the musubi and microwave for 20 seconds. Top with leftover Won Bok Coleslaw. Option 2--New rice and Mayo/Sesame/Shoyu sauce Make musubi (or yaki musubi). If using fresh rice, let the musubi cool down before slicing. Otherwise it will not keep its shape. While the musubi cool, mix together a dollop of mayonnaise, a swirl of sesame and about 1T of shoyu. Add a bit of water to thin out. Stir and adjust to your taste. Stack musubi and meat as in option 1. Add shredded lettuce and carrots and drizzle sauce over. |  |
