In the Bender Kitchen:The Fig Cooking School Korean Beef Bulgogi Rice Bowl

In the Bender Kitchen:The Fig Cooking School Korean Beef Bulgogi Rice Bowl


TERESA: WELCOME BACK. WE ARE EXPANDING OUR CULINARY HORIZONS WITH A DISH FROM KOREA. RYAN: IN THE BENDER KITCHEN IS OUR GOOD FRIEND HEIDI LANG. WHERE DID YOU LEARN ABOUT THIS? HEIDI: I LOVE KOREAN FOOD AND SOME OF THE DISHES ARE VERY DIFFICULT TO MAKE. THERE ARE MORE THAN 30 DIFFERENT WAYS OF BUTCHERING MEAT AND IT IS A VERY INTRICATE KIND OF CUISINE. WE ARE KEEPING IT SIMPLE. WE ARE GOING TO CHEAT AND USE SHAVED BEEF AS OPPOSED TO — YOU COULD TAKE SOME FLANK STEAK AND SLICE IT VERY THIN. TERESA: WHAT IS THE DISH CALLED CUSTOMER HEIDI: — WHAT IS THE DISH CALLED? HEIDI: IT IS CALLED BUL GOLGI. YOU COULD HAVE A REALLY GOOD BEER WITH THIS. I WOULD RECOMMEND A KOREAN BEER OR A GOOD LONGER — LAGER. WE HAVE SCALLIONS TO START. A TABLESPOON OF CANOLA OIL OR SUNFLOWER OIL. WE HAVE THOSE SAUTEING. WE WILL ADD A LITTLE BIT OF GARLIC AND SOME GINGER. YOU WANT TO MIX THIS AROUND. RYAN: I THINK TERESA SHOULD. TERESA: WHATEVER YOU NEED. HEIDI: IN THE MEANTIME, YOU ARE GOING TO TAKE BROWN SUGAR. RYAN: I WISH YOU GUYS COULD SMELL THIS. HEIDI: YOU TAKE A THIRD OF A CUP OF SOY PASTE. PUT THE MEAT IN. — TOMATO — DON’T USE TOMATO PASTE, SOY PASTE. IT LOOKS LIKE MOLASSES. THIS IS WHAT MAKES IT TASTE SO GREAT. YOU JUST STIR THAT. [INDISCERNIBLE] A THIRD OF A CUP OF SOY SAUCE AND SOY PASTE AND WE TAKE SWEETENED LIKE VINEGAR — BLACK VINEGAR. YOU CAN FIND ALL OF THESE IN THE GROCERY STORE. IF YOU DON’T HAVE SOY PASTE, YOU CAN JUST DOUBLE THE SOY SAUCE. ANY KIND OF ASIAN FOOD, THIS REALLY CHANGES THE WAY THINGS TASTE. WE WOULD PUT SOME VINEGAR IN HERE. TERESA: DO WE HAVE A BOTTLE OPENER? ISN’T THERE A TRICK FOR YOU CAN HIT IT? TRY IT — WHERE YOU CAN HIT IT? TRY IT. HEIDI: WE ONLY NEEDED TWO TABLESPOONS. WHEN THIS HAS BROWNED, WE ARE GOING TO ADD IT. TERESA: LOOK WHAT I FOUND. CAN I OPEN THIS? HEIDI: YES. TERESA: HOW MUCH DO WE PUT IN? RYAN: YOU KNOW HOW MUCH TO PUT IN THE BULGOLGI. HEIDI: IT IS DEFINITELY BROWNING. RYAN: 30 SECONDS. HEIDI: DO YOU WANT TO TASTE IT? THERE IS A LITTLE BIT OF GINGER. RYAN: YOU GUYS CAN CHECK OUT THE WEBSITE FOR THE RECIPE. TERESA: CHOPSTICKS ARE GREAT BECAUSE THEY CAN BE WASHED.

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