This recipe as easy as it’s going to get.

Here’s my tweaked bulgogi (korean bbq) recipe that I use because it’s easy to remember based on proportions.

2 tbsp soy sauce
1 tbsp water
1 tbsp sugar
1 tsp sesame oil
1 tsp sesame seeds
1 tsp chopped garlic
1 tsp grated ginger (optional)
1 medium onion, sliced
a few stalks of scallions
dried chili flakes/peppers to taste

*Some people use apple juice instead of sugar, I think I might try that next time. Sounds delicious.

This makes enough marinade for about 1/2 lb of beef, thinly sliced (any cut you want, preferably something tender). Marinade for at least half an hour or preferably overnight. Of course you can adjust the marinade if you like yours sweeter or saltier. I like to make big batches of this when ribeye steak goes on sale. If you can’t get your butcher to slice it thin for you, just throw it in the freezer for about an hour so it’s firm and slice thinly (as thin as you can!) against the grain. I put them in single-serve baggies and freeze them. Then you can take them out and grill them or just cook them in a pan on high heat. Doesn’t take more than a few minutes to cook since the meat is thinly sliced. Goes great with some rice and kimchi!




So I’m all moved into my new apartment. It’s been long enough that I cooked a decent meal. Look for a new recipe in the upcoming week, I’m thinking I will post my bulgogi marinade.

In the mean time, here are some recommendations for cookbooks if any of you are interested. This is my wishlist from Amazon of the books I want right now but unfortunately do not have the funds to purchase. link

I really want to start learning how to cook classical Japanese food. The dishes seem healthful and the flavors are clean and simple. One of the Japanese books I am looking into buying is Japanese cooking: A Simple Art. This one seems like an all-inclusive classic Japanese cuisine. Then the other book I’m looking at (Quick & Easy Japanese Cuisine for Everyone) has some pictures that go well with my philosophy on cookbooks, show some pictures of steps with just some brief sentences. IMO, a picture and a caption goes a long way and I will learn more from that than a whole page recipe. From the picture you can see how the ingredients are cut, the consistency of the sauce, the color and browning, etc. It’s also nice to just flip through a cookbook to see some pictures to whet your appetite and get the creative juices flowing.

The Indian cookbook I want (5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices) focuses on dishes using five common spices: Turmeric, coriander, cumin, cayenne pepper, and black mustard seeds, all of which I own. I haven’t really mastered or even become adequate at using these spices. I mean, it takes Indian housewives decades to master this art. Hopefully, this book will give me a better idea of how to use these 5 spices to make distinctive dishes and not have it all taste the same.

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food seems like a cool book to learn about Chinese Food in the US and the cool thing is the author is an American born Chinese. There’s another book about the history of Chinese food in the US, but it’s by an American author. I think the viewpoint of an American born Chinese would be more interesting to read, considering I’m almost one, having spent more than half of my life here.

I’ve said this previously, I think, and that is every American household should have this cookbook: The New Best Recipe: All-New Edition. This book has amazing tutorials on techniques and skills, an exhaustive recipe collection, great explanation on the three w’s (what, why, how (ok that doesn’t start with a w, but it’s in there!)).

I also want this book on bread: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. I love bread, nothing like getting a bread roll or a baguette fresh out of the oven and breaking it open to see the steam coming out. There’s just something about bread that’s so comforting. I’ve always wanted to bake my own bread but it seems way labor intensive, however I think this one will be a good way to learn about how to bake bread and learn how everything works. Also, I know very little about the types of bread beyond what’s available at the Publix Deli, so hopefully I will learn more about bread.

So yeah, check out some of those books and go make something!