Last night I made the Korean-style Bulgogi with ginger dipping sauce from C@H issue 70. It was delicious. The ginger dipping sauce truly made the meal. Instead of tossing the the beef in the sauce, I poured it over the top of the beef on the serving plate to get every bit. The sesame rice vermicelli was rather boring so we used the ginger dipping sauce on that too. I don't know if it is just me, but I am never happy with these rice noodles. They always taste "overcooked" even though I soak them for several minutes less than the package directions. The spicy pickled vegetables were also a hit. They were not at all spicy, possibly because I had to substitute the sambal with thai chili sauce. The directions warn not to marinade the veges more than an hour or they will get soft and turn spicy. Mine were in the marinade for at least 2.5 hours and they were still crisp and delicious. Of course, I can drink vinegar, so maybe my view is skewed.
The only changes I would probably make next time are that I will grill the ribeye whole and then slice. I like my beef on the rare side. I will probably substitute the rice vermicelli with a whole grain pasta as well. All in all the dinner was a hit and I will most likely make it a standard summer meal.
The only changes I would probably make next time are that I will grill the ribeye whole and then slice. I like my beef on the rare side. I will probably substitute the rice vermicelli with a whole grain pasta as well. All in all the dinner was a hit and I will most likely make it a standard summer meal.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!