Samgyeopsal, grilled pork korean style

Samgyeopsal
Eating korean bbq is a very social way of eating you sit arround a table top grill and share food. You grill the food you want and help each other out, you talk and eat. It feels like you pick at the food and hardly eat anything, but you feel full.

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Give the taco meat a rub

One of my favorites in college was the steak taco from Taco Bell. Actually Taco Bell was my first Tex Mex experience in the US and it was a lot different from when I got it served for the first time. I think it was 1986 or was it 87 and some friends of my parents served a meat sauce made with salsa in taco shells with lettuce, grated cheese and sour cream, it was not a hit.

30 years later there has been a lot of taco experiences since the taco Bolognese and Taco Bell is but a fond memory from the past. This recipe is my adaptation of the steak taco from Taco Bell.

Nice rib eye steaks rubbed with Fajita spice mix, use a ready made spice mix or make your own

Fajita spice mix

1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3⁄4 tsp crushed chicken bouillon cube
1⁄2 tsp onion powder
1⁄4 tsp garlic powder
1⁄4 tsp cayenne pepper
1⁄4 tsp cumin

Mix the spices, rub them on your steaks and grill them to your liking.

I served this with tortillas, lettuce, red onion, sour cream, avocado and pebre a chilean version of salsa.

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Bulgogi

Bulgogi is a popular Korean dish made with thinly sliced beef that is pre marinated with various seasonings on  a bbq pan and preferably over hot coal. The first time I tasted this dish was the hotel we stayed at when we moved to South Korea back in 2007, it was one of the fixed dishes at their breakfast buffet.

Since it is to cold to barbecue outside, I made this Bulgogi in a frying pan.

1 kg/2 lb thinly sliced sirloin or rib eye

4 stalks of spring onion

2 julienned carrots

Lettuce

Marinade
1 dl pureed pear
1 dl applesauce
1 dl finely chopped onion
4 cloves crushed garlic
1 teaspoon  grated ginger
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 stalks of green onion

1 shredded carrots

Put all the ingredients in a blender/food processor except carrot and green onions and mash all ingredients into a puree.
Cut spring onions and grate the carrot.
Mix the meat, marinade and vegetables except the lettuce in a bowl and let it sit 3 hours or over night in the refrigerator.
If you keep it in the fridge you take the meat out a few hours so the meat has room temperature before bbq it.  Serve the meat on lettuce with carrots and spring onion.