Food for those who don't like food.

Sunday, June 17, 2007

Dak Bulgogi (Fire Chicken!)

Notes, for archiving purposes Only

Bulgogi Marinade for about 3 or 4 Boneless Skinless Chicken Thighs.

1 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Rice Wine
1 Tbsp Light Sesame Oil
1/2 cup Naturally Sweetened Gingerale (white grape or pear) or a strong firey german ginger ale
1/2 water
2 tsp Korean Red Pepper Paste
1 tsp red pepper flakes
1 inch piece ginger grated
1 large clove garlic grated

- Grate the Garlic and Ginger into your mixing bowl
- add the paste and flakes and stir the paste until well combined
- add the liquids a little at a time, whisking roughly to mix well.
- let sit for an hour or so.

- Heat a large skillet
- Dump the whole thing in, on high until the liquid foams on top, stir and cook for about four more minutes after that. Pour half of the liquid off, and continue to simmer on low until the liquid reduces a bit, about another six - eight minutes. Remove the chicken and continue to reduce the sauce. when down to a nice consistency, add the meat back and and toss to coat.
- Heat Through

Serve on Rice. (or in bibimbap!)

Thursday, June 07, 2007

I thought you all left!

The funny thing about when I don't update my seems like at that point everyone starts to finally read it. Now I know blogging shouldn't be about getting people to read what you have to say, it's kind of like a diary, but more public...or at least mine tends to be that way. That said it is really nice when you get viewers from all over!At the moment though I am playing around with my computer trying to solve some issues for my camera, in addition to starting a second job working nights at the mustard seed.

Hello Korea! Prince George, BC! Kettering! Kitchener! Germany! and last but not least Brooklyn...who do I know in Brooklyn. Well, welcome. Do not be frightened by my grammar, or especially the weight this entry carries with all it's darn commas.

I'm coming back soon.