Bulgogi

I generally try to make one international dish each week, usually on Thursday. Tonight's attempt will be some Korean beef bulgogi. This recipe idea initially came from a Korean woman named Elaine who lived around the corner at Fort Campbell. She passed it along to the Cunninghams, and I watched Jamie make it during the last deployment. It generally calls for a hunk of beef, partially frozen, in order to be easily sliced super thin, but I found some "beef for bulgogi" at the commissary, pre-sliced, so I'm going to try that out, though I think it still looks a tad bit thicker than I'd like. Time to marinate!



...Ok so the bulgogi turned out yummy! Matt said it tasted like what you'd get in a restaurant. I had two suggestions for myself... slice my own meat next time (it seemed a tad bit tough, and wasn't easy to cut even though it was pre-sliced), and throw something green in the mix for color. (I took these pics on my blackberry). Regardless, it was easy to make and yummy in the tummy. Best of all, there are leftovers for both of us for lunch tomorrow, or breakfast, which is when I prefer to eat my leftover dinner food! :)