Hopefully life will start settling back down soon so I can get back on here and start cooking more often! I decided I needed to at least get back into the swing of the monthly competitions just to get the muscles flexed again. As this month's challenge is Salad for Dinner, so I had to give it a crack.
With me working in Atlanta, I've fallen in love with Korean and Asian food in general. One of my favorite new flavors is Bulgogi! If you've never had anything marinated or glazed with a Bulgogi marinade or sauce, you don't know what you are missing. For those that don't know, Bulgogi is a sweet and tangy sauce mainly flavored with pear juice. It works with any meat, but I favor it with any cut of beef you can find. I'm believe it would even make shoe leather quite palatable!
Sadly, in my rush to get this done by tonight's deadline, I didn't take many photos of the process, not that there are a lot of steps to this one.
First, I marinated the steak overnight with a bottled bulgogi marinade, and threw in a little fresh garlic and ginger to punch up the flavor a bit more. All I had in the fridge was a london broil, so that got the overnight bulgogi bath.
Next it went on to a ripping hot grill to get some of that great grill flavor. After a few minutes on each side, she was ready to take off the grill.
While that was grilling, we cut up the lettuce, cucumbers, bell peppers and made up some homemade Asian ginger dressing. During that time, I also reduced the bulgogi marinade into a nice thick glaze by adding a bit of honey and cooking it down. Doesn't it look amazing?!?
In the rush to get this into my pie hole, I forgot to get pics of the sliced meat, oh well. Anyways, here is the final product!
Again, I highly suggest if you've not yet tried bulgogi, give it a shot. It's great as a dip with asian foods as well.