Whats for supper?
 

I'm at a loss of what to make for supper tonight so I thought I'd see what you all were having and copy whatever sounds good and I have the ingredients for...

So what are you cooking for supper tonight?

Casey

Tonight we have an unexpected guest so I had to find something quick that wasn't too "strange." So I've made Korean bulgogi (marinated beef w/ vegetables), kimchi (spicy pickled cabbage), white rice (brown rice doesn't go over too well with guests), perilla leaves, and chamwei (yellow sweet melon) for dessert.

I'm ready to eat.. but honey and guest are still working in the garage.. Can you hear my tummy rumble?

Yum! That sounds so good! And actually brings up another question...what do you marinate your beef in? I took out round steak for supper tonight but I never really know what to do with it short of swiss steak...not my favourite...and we have a lot of round steak since my parents butcher a cow each year and split the meat between me and my brother and sisters.

So tonight since I was at a loss we ordered out for chinese...I ate too much but the only "bad" thing we had was the ginger beef.

Tomorrow I'll figure out what the heck to do with this round steak!

Casey

Casey, I marinate this beef dish (bulgogi) twice. First I sprinkle sake on thinly sliced beef (sliced across the grain) and add plenty of thin onion slices. After at least 30 minutes, I mix and the following:

soy sauce, sesame oil, crushed sesame seeds, crushed garlic, honey, fresh ground pepper, fresh grated ginger (I use a microplane)

Sometimes I use less honey and chop up an Asian pear to add instead.

After mixing I add thinly sliced (the long way) green onions and sliced mushrooms shitake or portabella.. (shitake are chewier so better for this dish)

After cooking (on grill or in pan) I garnish with pine nuts.

We don't eat a lot of beef, but this meal is a great standby when guests come over.

What do your parents do with the beef bones? I love soup cooked with sliced beef bones. It takes me about three days to cook but it is great and simple.

We eat Chinese take out but not usually very often as I prefer to cook at home so I know what is in what we are eating.

That sounds so good! I'll have to give it a try once I have everything I would need. Do you do equal parts of the soy sauce and oil?

Soup bones...we do get some from butchering but they usually go to the dogs...I'm just to lazy to make my own stock!

Casey

Bulgogi is usually made with more soy sauce than sesame oil but I think I probably put in more oil that soy sauce. My husband likes the way the oil makes the dish taste.. smooth and nuttyish.. He also is watching his salt intake so I cut down where I can.

oh.. speaking of oil.. sometimes I add olive oil to this too.. reduce the sesame oil a little of course.

I can't believe you don't use the bones for soup!!! The stock I make is soooooooooooooooooooo easy. It just takes time. When it's finished the broth is milky white.. so yummy too..

Your dogs sure are lucky you don't make too much stock. hehe

Last night was soybean sprout soup (an easy soup to make), rice, kimchi, and roasted seaweed sheets.

Tonight will be ..hmmm.. I don't know yet. :)