Korean Bulgogi Beef (+Others!)

I am still slowly working my way through the Posh Kebabs book and next up was Korean Bulgogi Beef.

This recipe is from the Posh Kebabs cookbook:

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The Prep:

Into a bowl went garlic, ginger, soy sauce, sesame oil, honey, chilli powder, black pepper then 500g of cubed sirloin steak. This was left to chill for an hour.

Whilst the meat was sitting I made poured boiling water over spinach and bean sprouts then poured them into a bowl and covered them with soy sauce, sesame oil, honey and toasted sesame seeds.

I then put a couple of handfuls of charcoal into the Thuros T1, lit a few flamers and left it to light then threaded the meat onto the Thuros skewers:

Time to Cook:

Skewers over the fire, rotated frequently.

Time to Serve:

This was a quick one, maybe 8 minutes total. Meat off the skewers and into the bowl. Double portion of meat!

Time to Eat:

I was looking forward to this!

SUMMARY:

I love Korean food so I was looking forward to this dish and it didn’t let me down! So easy to prep and cook but so, so tasty! I didn’t want it to end and wished I had made double! Definitely recommend this recipe.

Cook Difficulty:	2/5
Cook Duration:	Short: 2/5
Cook Equipment:	Thuros T1
Cook Method:	Skewers
Charcoal:	Stag Charcoal Mixed Hardwood
Smoking Wood:	N/A
Cook temperature:	Hot
Cook time:	8 minutes
Internal temperature:	70°C
Notes:	Make more next time!

Also cooked this week:

Harissa Baked Chicken:

I had a whole chicken from Fosse Meadows to cook and this recipe had been on my list for a while. Something a bit different for Sunday lunch and my goodness it was a cracking meal.

Not a lot of prep and minimal effort cooking but a really tasty meal at the end. Another one I definitely recommend.

This recipe is from the Levant cookbook:

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Fried Shoestring Onion Cheeseburgers:

I do love a good burger and am also a big fan of Eat Delicious by Dennis Prescott so was keen to try this recipe:

The burger was minced from sirloin and chuck, the bacon was my own oak smoked bacon which was maple baked!

Cracking burger, really tasty but strangely for me I couldn’t eat it all as I was full up!

This recipe is from Eat Delicious by Dennis Prescott:

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Hot Dogs:

On bonfire night it’s become a tradition in our house to cook the Spuntino Eagle Rock Dogs so same again this year!

The Hot Dogs are Butchers Dogs from Turner and George, they are the best hot dogs I have ever bought / eaten.

Cooked round the outside of the vortex with a chunk of whisky oak:

Nice colour:

In buns:

Topped with onions, sauce and crisps (!!):

So good, give this a shot as folk normally love this recipe

This is a previous blog post on this recipe:

126/18: Spuntino Eagle Rock Dogs

Another great week of cooking and eating – let’s see what is on the menu next week!

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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KungFuBBQ:

UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ's and Accessories plus handy hints and tips. UK BBQ Blogs

Korean Bulgogi Beef (+Others!)