Food Tuesday: Two Thirds of a Bulgogi

#FoodTuesday #writingprompt

Sometimes I like to futz around with a dish all day, and this qualifies. It didn’t take ALL of the day, but I had to do bits of it now and then all during the day.

Our local grocery had a sale on shaved beef (sliced so thin, it couldn’t hold together in slices), so I started with that.

In the morning:

  • 1 pound shaved beef
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 Tbs (tablespoons) sesame oil
  • a little ginger
  • a lot of garlic
  • Penzeys Justice seasoning (or pepper and green onions)

Get your hand in there and mish that all up together. Mish it and mish it. That makes the beef good and tender. Let that marinate in the fridge for at least 6 hours.

Later:

  • 1 1/2 cups beef stock (or bouillon), hot
  • 1/2 cup cooking sherry
  • As many dried shiitake mushrooms as you have (you can use fresh, but the dried ones soak up the liquid flavor)
  • You can chop the Chinese cabbage whenever you want to
  • I also defrosted some mirepoix (a mix of onion, carrots, and celery)

Later:

  • 1 white onion, cut up as you like it
  • other mushrooms, cut up
  • sprinkle of salt

Cook that down, low and slow.

Later:

Move the onions and mushrooms to the side of the pan and add the beef. Cook it until it turns brown. Add chopped cabbage, mushrooms in broth, and carrots/celery/onion mix (if you use it).

Mix a little cornstarch with water (or save some of the broth for this) and stir it into the skillet with the rest of the stuff.

When it’s thickened, take it off the heat and serve it over rice.

I didn’t take a picture of the finished dish because we fell upon it like locusts and consumed it utterly.

A WRITING PROMPT FROM ME TO YOU: Something cheap that turns into a treasure.

MA

About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Food Tuesday: Two Thirds of a Bulgogi

  1. Dan Antion

    October 9, 2024 at 5:44pm

    This sounds very good, and it ended perfectly with “and serve it over rice.”

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    • Author
  2. Teagan Riordain Geneviene

    October 8, 2024 at 1:22pm

    Yum, this sounds so good. I can almost smell it.
    The days of my back letting me mess around in the kitchen for more than a few minutes at a time are long gone, but that doesn’t change how good this sounds. Hugs.

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      Marian Allen

      October 8, 2024 at 1:29pm

      Thanks, Teagan! It really was good. You could probably prep it, a little at a time, if you got a friend to do the actual standing up and stirring it in a pan for you. I totally hear you about your back not letting you stand and stir. Mine is in pretty good shape these days, but there was a time when standing and cooking was a grueling marathon. I’m so glad to know you take care of yourself! Hugs to you and pats to the Scoobies!

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