Spaghetti Pie

I got this recipe from a Good Housekeeping cookbook which had the general idea right, but after making the dish for the first time, it seemed like they had never actually tried eating it how they suggested. I’ve made some changes that make it way easier to eat, and I’d say it now works! This is sort of a cross between spaghetti carbonara and quiche, so if you like both of those, this could be your new favorite dinner!

IMG_5438Ingredients:

  • 8 ounces thick spaghetti
  • 1 tablespoon olive oil
  • 4 large eggs
  • 2 large egg whites
  • 15 ounces part-skim ricotta cheese
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 slices bacon
  • 1 tablespoon butter
  • 1 bunch green onions, cut into 1/4″ pieces
  • 1 cup frozen peas

Break the spaghetti roughly into thirds, then cook theĀ  2 minutes less than the package instructs. Drain, return to the pot, and toss with olive oil to keep the pasta from sticking to itself.

White the pasta cooks, whisk together the eggs, egg whites, ricotta, milk, salt, and pepper until smooth. Set aside.

IMG_5433Preheat oven to 350 degrees.

Heat a 12″ oven-safe pan or dutch oven over medium-high heat. (I used a 9″ cast iron pan the first time, and it doesn’t cook as well in the smaller dish. I don’t have a bigger oven-safe pan, so I used my dutch oven the second time.)

If you use a smaller pan, in order to get the middle cooked the bottom gets a bit burnt. Also, using larger slices of meat requires scissors when cutting slices.

If you use a smaller pan, in order to get the middle cooked the bottom gets a bit burnt. Also, using larger slices of meat requires scissors when cutting slices.

Cut the bacon into small pieces into the pan and cook until your preferred level of doneness. (Next time I would cook until crispier, personally!) Remove the bacon from the pan and set aside.

Doesn't cook up that much more later, so crisp it up now.

Doesn’t cook up that much more later, so crisp it up now.

Reduce the heat to medium. Add the tablespoon of butter and let melt. Using potholders, carefully swirl the butter/bacon grease around the pan to grease the sides.

Add the green onions and cook until softened, about 5 minutes. Remove from heat and add the spaghetti and frozen peas.

IMG_5434Stir together, then pour the egg mixture evenly over the pasta mixture. Sprinkle the bacon evenly on top.

IMG_5436Place the pan over medium-high heat and cook 3-5 minutes, until the edges have just begun to set. Place in the oven and bake 15 minutes, or until center is set. (Closer to 25 minutes, for me.)

IMG_5437Cut into slices and serve.

IMG_5439I will admit, I had to wait until the leftovers were chilled to get slices that hold together well for nice photographs. Perhaps an even bigger pan would allow the mixture to get thin enough to cook through enough to hold together? If anyone has a giant pan, try it out and let me know!

Spaghetti Pie

Adapted from Good Housekeeping One-Dish Meals.

  • 8 ounces thick spaghetti
  • 1 tablespoon olive oil
  • 4 large eggs
  • 2 large egg whites
  • 15 ounces part-skim ricotta cheese
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 slices bacon
  • 1 tablespoon butter
  • 1 bunch green onions, cut into 1/4″ pieces
  • 1 cup frozen peas

Break the spaghetti roughly into thirds, then cook theĀ  2 minutes less than the package instructs. Drain, return to the pot, and toss with olive oil to keep the pasta from sticking to itself.

White the pasta cooks, whisk together the eggs, egg whites, ricotta, milk, salt, and pepper until smooth. Set aside.

Preheat oven to 350 degrees.

Heat a 12″ oven-safe pan or dutch oven over medium-high heat. Cut the bacon into small pieces into the pan and cook until your preferred level of doneness. Remove the bacon from the pan and set aside.

Reduce the heat to medium. Add the tablespoon of butter and let melt. Using potholders, carefully swirl the butter/bacon grease around the pan to grease the sides.

Add the green onions and cook until softened, about 5 minutes. Remove from heat and add the spaghetti and frozen peas. Stir together, then pour the egg mixture evenly over the pasta mixture. Sprinkle the bacon evenly on top.

Place the pan over medium-high heat and cook 3-5 minutes, until the edges have just begun to set. Place in the oven and bake 15-25 minutes, or until center is set. Cut into slices and serve.

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Baked Churros

Now, technically these are actually cinnamon sugar choux pastry, not churros, but if you have a hankering for churros and aren’t willing to deal with deep frying, they’re a quite delicious substitute! Being choux pastry, they’re fairly hollow, plus they’re not fried and not drowned in butter, so they’re practically a healthy food! …Right? Sure.

IMG_5429Ingredients:

Dough:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 eggs, room temperature

Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Chocolate for dipping (optional):

  • 1 1/4 cup dark chocolate chips
  • 3/4 heavy cream
  • cinnamon

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. Fit a piping bag with a large tip and set aside.

In a medium saucepan, combine the water, butter, brown sugar, and vanilla. Cook over medium high heat until the butter has melted and the mixture begins to simmer.

IMG_5417Reduce the heat to low and add the flour. Stir until well combined, leaving no clumps of flour, then continue to stir over low heat for 1 minute. IMG_5420Remove from the heat and stir vigorously for 2 minutes. Add the eggs one at a time, stirring until completely combined after each.

IMG_5421Transfer the dough into the piping bag, being careful as the dough is probably still hot. Pipe lines, leaving a bit of room for them to grow, until you have filled both pans and/or run out of dough.

IMG_5422Spray lightly with water from a spray bottle, then bake 25-30 minutes or until golden brown. My top tray was set at 25, and I moved the bottom tray up for a few minutes on higher shelf to brown up.

IMG_5423While they cook, combine the coating ingredients in a large ziplock and shake well to combine.

When the pastry comes out of the oven, as soon as they are cool enough to handle but still quite warm, transfer them into the ziplock and shake well to coat. I did about 1/4 of the batch at a time and they all got well coated.

IMG_5424 IMG_5426To make a ganache to dip into, first place the chocolate into a heatproof bowl. Heat the cream until it just begins to simmer, then remove from the heat and pour over the chocolate. Let sit for 5-7 minutes, then sprinkle with cinnamon and stir until the mixture is smooth. I used 1 cup chocolate with 3/4 cup cream, but I think a thicker batch, with more chocolate, would be preferable.

IMG_5427 IMG_5428Texture-wise, these are best eaten day of, as they only stay crunchy the first day or so. They’ll still taste good later, but won’t be as satisfying to bite, so consider making them before you have friends over, so that you’ve got help to eat the whole batch!

Choux - fairly hollow, but tasty!

Choux – mostly hollow, but tasty!

Baked Churros

Slightly adapted from, weirdly enough, Reddit.

Dough:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 eggs, room temperature

Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Chocolate for dipping (optional):

  • 1 1/4 cup dark chocolate chips
  • 3/4 heavy cream
  • cinnamon

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. Fit a piping bag with a large tip and set aside.

In a medium saucepan, combine the water, butter, brown sugar, and vanilla. Cook over medium high heat until the butter has melted and the mixture begins to simmer. Reduce the heat to low and add the flour. Stir until well combined, leaving no clumps of flour, then continue to stir over low heat for 1 minute. Remove from the heat and stir vigorously for 2 minutes. Add the eggs one at a time, stirring until completely combined after each.

Transfer the dough into the piping bag, being careful as the dough is probably still hot. Pipe lines, leaving about a centimeter between each, until you have filled both pans and/or run out of dough. Spray lightly with water from a spray bottle, then bake 25-30 minutes or until golden brown.

While they cook, combine the coating ingredients in a large ziplock and shake well to combine.

When the pastry comes out of the oven, as soon as they are cool enough to handle but still quite warm, transfer them into the ziplock and shake well to coat.

To make a ganache to dip into, first place the chocolate into a heatproof bowl. Heat the cream until it just begins to simmer, then remove from the heat and pour over the chocolate. Let sit for 5-7 minutes, then sprinkle with cinnamon and stir until the mixture is smooth.

Eat promptly.

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Classic White Sandwich Bread

This is not the first white bread on the blog. Heck, it’s not even the first white bread from King Arthur Flour on the blog! (That’d be here.) But this one does make a single loaf, which seemed like a good idea for my first attempt at yeast bread at altitude, so I wouldn’t be wasting too much if it didn’t work out, and this loaf can stand up to being sliced thinner than my clumsy hands can even manage.

See? Terrible picture, but it can get super thin without crumbling.

See? Terrible picture, but it can get super thin without crumbling.

Ingredients:

  • 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons unsalted butter, room temperature
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup nonfat dry milk granules

Now, that is clearly a big potential range of water. If you’re somewhere super humid and it’s mid-summer, use the smaller amount. If you live somewhere at high elevation and super dry, use the full amount!

Grease a large bowl and set aside. In another large bowl, add all the ingredients in the order listed. Stir until everything mostly sticks together, then turn out onto a clean surface.

IMG_5407 Knead for 8-10 minutes, until the dough is smooth and elastic. If you added the full amount of water and your dough feels like glop at the start, and you have no idea how to knead something of that texture, don’t worry, just grab the dough from one side, and fold it over to the other side. Grab the dough from the top, fold it down to the bottom. Keep going like this, folding and folding, and eventually it should develop some texture and become workable. Really that’s all kneading it anyway, just some aggressive folding. When your dough is smooth, shape it into a ball and place it in your greased bowl.

IMG_5409Roll it about a bit, to grease it on all sides, then cover with plastic wrap and let rest until very puffy – 1 to 2 hours. Because things do, in fact, rise faster at elevation, I punched it down halfway through the time, which it had grown significantly, and in it’s second rise it seemed to grow even faster.

Grease a 9X5″ bread pan. Gently knock down the risen dough and shape it into a 9″ long. Place in the greased pan, cover, and allow to rise 60-90 minutes, until it has risen 1″-1 1/2″ inches over the edge of the pan. After how fast my second rise had gone, when the dough didn’t rise over the edges of the pan after an hour, I figured I’d just throw it in the oven, as I was worried the yeast had overworked themselves before.

IMG_5410 IMG_5411Preheat oven to 350 degrees, then bake 20 minutes. Loosely tent the bread with a piece of tinfoil and cook another 15-20 minutes, until golden brown. When you tip the bread out of the pan, it should sound hollow when tapped on the bottom. Cool completely on a wire rack, then store wrapped in plastic.

Looks good!

Looks good!

IMG_5416Makes for some nice sandwiches!

Classic White Sandwich Bread

From King Arthur Flour.

  • 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons unsalted butter, room temperature
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup nonfat dry milk granules

Now, that is clearly a big potential range of water. If you’re somewhere super humid and it’s mid-summer, use the smaller amount. If you live somewhere at high elevation and super dry, use the full amount!

Grease a large bowl and set aside. In another large bowl, add all the ingredients in the order listed. Stir until everything mostly sticks together, then turn out onto a clean surface. Knead for 8-10 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in your greased bowl. Roll it about a bit, to grease it on all sides, then cover with plastic wrap and let rest until very puffy – 1 to 2 hours.

Grease a 9X5″ bread pan. Gently knock down the risen dough and shape it into a 9″ long. Place in the greased pan, cover, and allow to rise 60-90 minutes, until it has risen 1″-1 1/2″ inches over the edge of the pan.

Preheat oven to 350 degrees, then bake 20 minutes. Loosely tent the bread with a piece of tinfoil and cook another 15-20 minutes, until golden brown. When you tip the bread out of the pan, it should sound hollow when tapped on the bottom. Cool completely on a wire rack, then store wrapped in plastic.

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Tuscan Pot Pie

A few weeks ago someone on my town’s Upcycle facebook page was giving away a box of cookbooks. I went and took a few, including a book called Hearty Casseroles. It’s all pretty quick, simple things, like this dish that takes max a half an hour and a single pan to prepare. I will be happy with almost anything with cheese and tomato sauce, so I may not be the best judge, but I thought this was really quite delicious. The flaky crust goes well with the …glop? underneath, making a warm, filling, delicious meal!

IMG_5406Ingredients:

  • 3/4 pound sweet or hot Italian sausage (I used sweet!)
  • 1 26-28 ounce jar of chunky vegetable or mushroom spaghetti sauce
  • 1 19 ounce can cannellini beans, drained, rinsed, and drained again
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 ounce tube refrigerated crescent rolls

Preheat oven to 425 degrees.

Remove the sausage from casings, and brown in a medium cast iron skillet, stirring to break up the sausage.

IMG_5397Drain excess grease, if there is enough that it can be poured off. Add the spaghetti sauce, beans, and thyme, and stir together.

IMG_5399Simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

IMG_5400Arrange the crescent roll dough, points towards the center, covering the sausage mixture completely.

It's probably possible to arrange these in a more aesthetically pleasing way, but...it's gonna taste good either way.

It’s probably possible to arrange these in a more aesthetically pleasing way, but…it’s gonna taste good either way.

Bake 12 minutes, or until golden brown on top and bubbly underneath.

IMG_5402After that, you’re done, and it’s delicious! Get to it!

IMG_5403 IMG_5404

Tuscan Pot Pie

From Hearty Casseroles by Louis Weber.

  • 3/4 pound sweet or hot Italian sausage
  • 1 26-28 ounce jar of chunky vegetable or mushroom spaghetti sauce
  • 1 19 ounce can cannellini beans, drained, rinsed, and drained again
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 ounce tube refrigerated crescent rolls

Preheat oven to 425 degrees.

Remove the sausage from casings, and brown in a medium cast iron skillet, stirring to break up the sausage. Drain excess grease, if there is enough that it can be poured off. Add the spaghetti sauce, beans, and thyme, and stir together. Simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

Arrange the crescent roll dough, points towards the center, covering the sausage mixture completely. Bake 12 minutes, or until golden brown on top and bubbly underneath.

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Creamy Cheesy Potatoes

This one goes out to my former roommate Sandra, who (like most sane people?) is really into good cheese/potato combos. This dish makes some soft, flavorful potatoes with a good gooey cheese top, and it’s really delightful! It can easily be adapted from a potato side dish to a main dish with the addition of some meat, too.

IMG_5370Ingredients:

  • 4 to 5 large potatoes cut into thin french fry size
  • salt and pepper
  • 2 cups whipping cream
  • 2 teaspoons parsley flakes
  • 2 cups grated cheddar cheese (or more?)

If desired, add:

  • chicken breasts, pork chops, or thick cut ham
  • flour
  • 2 tablespoons vegetable oil
I actually cut these the night before and just left them under water all day and they were fine!

I actually cut these the night before and just left them under water all day and they were fine!

If you’re going to want meat, then heat the oil in a pan over medium-high heat. Coat the meat in flour, then lay in the pan and cook until well browned on each side. Set aside.

IMG_5359 IMG_5361Preheat oven to 400 degrees.

Lay half the potatoes in a 9X13″ pan.

IMG_5362Sprinkle heavily with salt and pepper, then add the meat in a single layer, if desired. I would consider adding a layer of cheese here next time I cook this, but that’s up to you!

IMG_5363Add the remaining potatoes and sprinkle again with salt and pepper. Pour the cream over the potatoes.

IMG_5364Top with 2 cups cheddar and the parsley.

IMG_5365Lightly grease a piece of tin foil, then place, greased-side-down, over the pan. Poke 2-3 holes in the foil, then bake on the middle rack for 1 hour.

IMG_5366Move the pan to the bottom oven rack and cook for a further 15 minutes. Remove the foil, being careful not to get a faceful of hot steam, and serve.

IMG_5367 IMG_5368 IMG_5369Being mostly potatoes and cream, this is a very rich, filling dish. Even the leftovers have kept me fed several meals longer than expected!

Creamy Cheesy Potatoes

From Get Off Your Butt and Bake!

  • 4 to 5 large potatoes cut into thin french fry size
  • salt and pepper
  • 2 cups whipping cream
  • 2 teaspoons parsley flakes
  • 2-4 cups grated cheddar cheese

If desired, add:

  • chicken breasts, pork chops, or thick cut ham
  • flour
  • 2 tablespoons vegetable oil

If adding meat, then heat the oil in a pan over medium-high heat. Coat the meat in flour, then lay in the pan and cook until well browned on each side. Set aside.

Preheat oven to 400 degrees.

Lay half the potatoes in a 9X13″ pan. Sprinkle heavily with salt and pepper, then add the meat in a single layer, if desired. Spread 2 cups of cheddar evenly, if desired. Add the remaining potatoes and sprinkle again with salt and pepper. Pour the cream over the potatoes, then top with 2 cups cheddar and the parsley.

Lightly grease a piece of tin foil, then place, greased-side-down, over the pan. Poke 2-3 holes in the foil, then bake on the middle rack for 1 hour. Move the pan to the bottom oven rack and cook for a further 15 minutes. Remove the foil and serve.

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Strawberries and Cream Angel Food Cake Roll

While it may have snowed here this weekend, when I made this cake a week+ ago everything felt lovely and like summer must be near. Whoops?! This cake gives you all the fluffy airiness of angel food cake, without the fear of it possibly collapsing. Add in some perfectly sweetened whipped cream and berries, and this would be the perfect treat for a summer back yard party!

IMG_5280Ingredients:

Cake:

  • 9 egg whites (I just bought a carton of egg whites – it worked fine!)
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar
  • 3/4 cup cake flour

Filling:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups diced strawberries
  • additional powdered sugar, for dusting

In case you have forgotten, or never knew: Egg whites will beat up faster at room temperature, while whipping cream beats up better when well chilled, so set your egg whites out about half an hour before you get started, and keep the cream in the fridge right up until you need it.

Line a 15″ X 10″ baking pan with parchment paper. Grease lightly, then set aside. Preheat oven to 350 degrees.

Combine the room temperature egg whites, vanilla, and cream of tartar in a large bowl. Beat until soft peaks form, then increase speed to high and continue to beat while adding sugar 2 tablespoons at a time, continuing to beat until the sugar is dissolved and stiff peaks form.

IMG_5259Gently fold the cake flour in 1/4 cup at a time.

IMG_5260Gently spread the batter into the prepared pan, then bake 15-20 minutes until the cake springs back when gently pressed. Cool in the pan for 5 minutes.

IMG_5261 IMG_5262Sprinkle powdered sugar over a clean kitchen towel, then turn the cake out onto the towel. Peel the parchment off the back of the cake.

IMG_5263Gently roll up the cake and towel, starting from one narrow end and rolling towards the other. Transfer the roll to a wire rack and allow to cool completely.

IMG_5264In another large bowl, beat the cream on medium until it begins to thicken. Add the powdered sugar and vanilla and beat on medium-high speed until soft peaks form.

IMG_5265Fold in the strawberries and refrigerate until the cake has completely cooled.

IMG_5266When the cake has cooled, gently unroll it.

IMG_5272

This is why you roll it in the first place - so it cools being used to being rolls, and you don't break it rolling a cake that cooled flat.

This is why you roll it in the first place – so it cools being used to being rolls, and you don’t break it rolling a cake that cooled flat.

Spread the whipped cream filling to within 1/2″ of the edges, then roll back up.

IMG_5274Place seam-side-down on a serving plate and sprinkle with powdered sugar.

IMG_5275Serve slices with leftover whipped cream filling. Store any leftovers in the fridge.

IMG_5278 IMG_5279

Strawberries and Cream Angel Food Roll Cake

From Brown Eyed Baker.

Cake:

  • 9 egg whites, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar
  • 3/4 cup cake flour

Filling:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups diced strawberries
  • additional powdered sugar, for dusting

Line a 15″ X 10″ baking pan with parchment paper. Grease lightly, then set aside. Preheat oven to 350 degrees.

Combine the egg whites, vanilla, and cream of tartar in a large bowl. Beat until soft peaks form, then increase speed to high and continue to beat while adding sugar 2 tablespoons at a time, continuing to beat until the sugar is dissolved and stiff peaks form. Gently fold the cake flour in 1/4 cup at a time.

Gently spread the batter into the prepared pan, then bake 15-20 minutes until the cake springs back when gently pressed. Cool in the pan for 5 minutes.

Sprinkle powdered sugar over a clean kitchen towel, then turn the cake out onto the towel. Peel the parchment off the back of the cake. Gently roll up the cake and towel, starting from one narrow end and rolling towards the other. Transfer the roll to a wire rack and allow to cool completely.

In another large bowl, beat the cream on medium until it begins to thicken. Add the powdered sugar and vanilla and beat on medium-high speed until soft peaks form. Fold in the strawberries and refrigerate until the cake has completely cooled.

When the cake has cooled, gently unroll it. Spread the whipped cream filling to within 1/2″ of the edges, then roll back up. Place seam-side-down on a serving plate and sprinkle with powdered sugar. Serve slices with leftover whipped cream filling. Store any leftovers in the fridge.

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Daeji Bulgogi

I can’t even tell you how super pleased I was the night I made this Korean pork dish – it was so fantastically delicious I was caught off guard! The dish is just spicy enough to leave your mouth warm, with a bit of sweetness from the fruit, and the pork is super tender. You can serve this over rice, in lettuce wraps, or as part of some other Korean dish such as bibimbap. It’s pretty much going to be a success no matter how you serve it!

The daeji bulgogi in the back, kimchi on the left, and garlic/soy zucchini on the right.

The daeji bulgogi in the back, kimchi on the left, and garlic/soy zucchini on the right.

Ingredients:

  • 1 pound pork – You can use pork shoulder/pork butt, or use tenderloin for a less fatty cut. My supermarket doesn’t seem to have shoulder/butt, so tenderloin for me!
  • 1/2 cup gochujang (Korean chili paste)
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Korean pear (grated)
  • 1 Fuji apple (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  • rice, lettuce, etc as desired for serving
A coworker brought this for me from South Korean for watching her plant while she was gone, but you can definitely get it at Asian grocery stores, possibly at other grocery stores, and most definitely online.

A coworker brought this for me from South Korea for watching her plant while she was gone, but you can definitely get it at Asian grocery stores, possibly at other grocery stores, and most definitely online.

Place the pork in the freezer for about an hour, the remove and thinly slice. The freezing will make the meat sturdier, for easier cutting. Place in a large plastic bag and set aside.

Combine the remaining ingredients. If you have a food processor with cutting/grating disks, you can do this in about two minutes and it’s super easy.

So very fast!

So very fast!

If not… get out your cheese grater and get going! Transfer this mixture to the bag with the meat and seal, pressing out as much air as possible. Squish/rotate/manipulate to mix well, then refrigerate overnight.

So attractive...

So attractive…

The next day, cook the meat on a bbq or in a pan on the stove. I heated a tablespoon of sesame oil (haaate sesame seeds, love the smell of heating sesame oil!) over medium-high heat, then put about half the mixture in the pan, trying to keep the meat in a single layer so it would cook.

IMG_5267I think it’s probably normal to throw out most of the grated fruit with the excess marinade, but it tastes good so I cooked it as well. Once the meat appears cooked on the bottom (no longer pink, maybe 3-4 minutes?), flip and cook on the other side until also done, then remove to a plate/serving dish, and repeat with the remaining raw meat.

IMG_5268Serve over rice, in lettuce wraps, or as otherwise desired.

Gotta get some chopsticks!

Gotta get some chopsticks!

Seriously. Try it. Sooo good!

Daeji Bulgogi

From Closet Cooking.

  • 1 pound pork – You can use pork shoulder/pork butt, or tenderloin for a less fatty cut.
  • 1/2 cup gochujang (Korean chili paste)
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Korean pear (grated)
  • 1 Fuji apple (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  • rice, lettuce, etc as desired for serving

Place the pork in the freezer for about an hour, the remove and thinly slice. Place in a large plastic bag and set aside.

Combine the remaining ingredients. Transfer the mixture to the bag with the meat and seal, pressing out as much air as possible. Squish/rotate/manipulate to mix well, then refrigerate overnight.

The next day, cook the meat on a bbq or in a pan on the stove. If cooking on the stove, heat a tablespoon of sesame oil over medium high heat, then add enough meat to cover the pan in a single layer. Let sit until the bottom is cooked, 3-4 minutes, then flip and cook until no longer raw. Remove from the heat and repeat with remaining raw meat.

Serve over rice, in lettuce wraps, or as otherwise desired.

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