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Amuse bouche: What goes with bulgogi?

By on Oct 5, 2010 in amuse bouche | 0 comments

Bulgogi is traditionally served with a variety of side dishes and condiments called banchan (or panchan). Although it varies from restaurant to restaurant, it typically includes spicy cabbage kimchi, shredded daikon (radish), and lettuce leaves for wrapping the meat. I’ve also encountered a potato salad with fruit (mayo only, no vinegar), seaweed salad, and pickled garlic. Source: October 31, 2008 Wall Street Journal article ******************* Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Amuse bouche: Bulgogi used to be a fancy pants meal

By on Oct 5, 2010 in amuse bouche, Food history | 0 comments

The South Korean dish of bulgogi, or thinly sliced beef marinated in a sweet soy sauce marinade and grilled, first appeared in the 2nd century, and until recently, was reserved for special meals and guests only. Source: October 31, 2008 Wall Street Journal article *************** Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Leena Cooks: Beef and Pork Bulgogi

By on Oct 4, 2010 in Leena Cooks, Mains, Meat | 0 comments

When I find a dish I love, I tend to get a bit obsessive. By that, I mean I will probably eat the dish as many times as humanly possible in the weeks following it’s discovery, often to the point where I’ll burn out on it for a while, not make/buy it for a year, and then “rediscover” it all over again, only to eat it for every single meal for weeks…it’s a vicious cycle, really. But the one fact that remains the same, time and again, dish after dish? The dish typically KICKS ASS. So duh. Who wouldn’t want to drown themselves in a vat of the stuff? Case in point: bulgogi, Korean barbecued beef or pork. It’s salty. It’s meaty. And if you play your cards right, the fat will get so crispy, you could swear it was a potato chip. A meat chip of awesomeness that comes paired with a homemade, spicy pickle. MMMmmmmmmm. The recipe and more food...