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Happy Labor Day, America! I hope this article finds you enjoying time with the people you love and pondering the positives realized during the pandemic. I have enjoyed the extra time with family — especially cooking in the kitchen with my sous chefs (you know who you are). Thanks to my niece Heather and her sister-in-law Courtney for passing along this recipe. I am pairing this dish with a Korean mojito. Remember to buy local, stay safe and share kindness.
Bon Appetit,
Lanette
Bulgogi
Adapted from my Heartbeats.com
INGREDIENTS
- 1 tablespoon oil or fat of choice
- 3 cloves garlic, minced
- 1-inch knob ginger, minced
(Store plenty of fresh ginger in your freezer)
- 1 pound ground beef
- 1 cup brown sugar or (coconut sugar)
- 5 tablespoons soy sauce or
(coconut aminos)
- 1 tablespoon sesame oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 green onions or scallions, thinly sliced
- 1 teaspoon sesame seeds
Heat oil in a saute pan over medium heat. Add the garlic and ginger and stir-fry for 1 minute.
Add the ground beef and cook until mostly browned.
Next, add the coconut sugar, coconut aminos, sesame oil and spices to the pan. Mix well and continue to cook for another 4-5 minutes.
Turn off the heat, then add the green onions and sesame seeds. Mix well, then serve.
We love to serve this over cilantro rice from Weaver’s.
Soju Mojito
- 1 tbl Yuzu marmalade
(can substitute citrus marmalade)
- 10 to 13 fresh mint leaves
- 2 shots of soju (¼ cup) or rum
- 1 cup sparkling water, club soda or Sprite
- Some ice
Muddle mint and marmalade, add ingredients and enjoy.
