I love my deep fryer, but nights I want to use it are guaranteed to be a mess. What my new air fryer lacks in deep fried goodness it makes up for with fast, low maintenance recipes. Or does it?
With the two fryers and a lot of time on my hands, I tried a few foods in both the deep fryer and the air fryer: coconut shrimp, fried pickles, and deep fried Oreos. Some things I learned
- You can’t put something battered in the air fryer without splattering it everywhere. So, no deep fried Oreos.
- Instead of batter, coating it in a faux breading with bread crumbs works!
- Unsurprisingly, the deep fryer food was delicious. But I can still see a place for the air fryer in these traditionally deep fried foods for a healthy alternative!
I’ve included below a recipe for the batter I used for the deep fryer.
Air Fryer Batter
I set up a bowl of 2-3 eggs, whisked, and a bowl of 2 cups bread crumbs for the air fryer experiments. Since this was coconut shrimp, I added 1/3 cup shredded coconut to the breadcrumbs.
Deep-fried (left) and air-fried (right)
Deep Fryer Batter
- 1/2 cup cornstarch
- 1/2 cup flour
- Pinch salt
- 1 egg, whisked
- 1/4 cup vodka (*this extends its longevity while you cook!)
- 1/2 cup cold water
- 2 quarts canola or peanut oil for frying
- Combine dry ingredients in a large bowl with a fork.
- Whisk egg and vodka together. Add to dry ingredients and stir vigorously until well blended.
- Toss shrimp (or whatever you’re frying) in batter. Fry at 350 degrees or according to manufacturer instructions until batter is golden.
Come on, you missed us didn’t you? Well fear not! We’re back! Amanda and I each had fairly active summers, which made Skype and planning our next meal a little difficult. So, we took little break this summer but are back in the kitchens now that autumn is upon us.
For this DistanceDishes dinner, we wanted to make a meal that summed up our food experience of the summer. While Amanda had her own epic adventures (we’re talking international y’all), that I’ll let her sum up later, I had my own fair share of trips to the airport. For work, I was back and forth to Washington DC a few times this summer which allowed me to escape the usual food haunts at home. I’ve been back and forth to DC a few times this year and I’ve begun to make it a tradition to treat myself to delicious Thai food. I was also lucky enough to meet up with some great DC friends at a Jose Andres restaurant and gorge myself of delicious tacos (and margaritas). I wanted to combine these two great memories into my “summer dish” with some Thai themed tacos.
Two other, slightly lazy but also semi-appropriate reasons I went with this dish. With all the travel, I have become terrible at getting to the grocery store regularly. Also, as I was gone, my Thai Basil plant grew too large for itself and fell over. Since I only had a few days to use it up, these Thai Basil tacos were the perfect meal. Believe me though, my laziness is your benefit. This makes for a very flavorful, quick and easy meal any night whether you’ve developed a DC Thai food addiction or not.
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp mirin
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- 1 tsp fish sauce
- 1 tbsp corn starch
- 2 green onions, diced with greens and white separates
- 1/2 medium yellow onion, diced
- 1 cup diced bell pepper (I used a combination of red and green)
- 1/2 cup roughly chopped Thai basil
- 1 lb ground beef
- Lettuce for topping
Avocado Lime Topping:
- 1/2 avocado
- 1/4 cup fresh cilantro
- 1/2 cup yogurt
- 1/4 cup lime juice
- salt to taste (1/4 tsp to start)
- In a small bowl, whisk together soy sauce, sesame oil, brown sugar, mirin, ginger, garlic, the whites of your green onions, fish sauce and cornstarch. Set aside.
- Over medium heat, add the ground beef to a medium skillet or saucepan. Break up the beef and cook until meat is browned, about 5 minutes. Remove the beef from the pan and transfer to a small bowl (or whatever holding area you prefer–paper plate for easy cleanup? Sure!) and drain excess fat (for responsible discarding).
- Return your pan to medium heat and add your diced yellow onion and bell peppers. Cook until onions become slightly translucent and bell peppers start to become soft, about 3-5 minutes.
- Return the cooked ground beef to your pan with the onions/peppers and pour your soy sauce mixture over ingredients in pan. Stir to ensure all ingredients are fully incorporated. Soy sauce mixture should begin bubbling and stir for an extra 1-2 minutes until sauce begins to thicken. Stir in your Thai basil and continue stirring until basil is just wilting.
- Remove from heat, garnish with greens of the green onions and prepare your tacos to serve.
For the avocado lime topping:
- Add all ingredients to a blender and blend until smooth. Place a dollop on top of a hefty scoop of your basil beef on top of a flour tortilla. Enjoy!
Wine Pairing: There are a lot of (delicious) flavors going on here, but a classic like a Cabernet Sauvignon probably wouldn’t be a bad choice. Cheers!
With the turn of the season and the heat in full swing, something about the start of the summer makes me want to entertain. For this theme week, we wanted to do some easy appetizers with a running theme that could be crowd-pleasers without being too much effort. While Amanda did amazing and fancy things with Balsamic Vinegar, I decided to go a little more “game day” with a series of sliders.
Since I was making a couple options, I knew I didn’t want any one type to dominate my time. With the electric pressure cooker to do the heavy lifting for the pork sliders, I was freed up to work on the other two options. I thought I’d cover my bases with the shredded pork in the pressure cooker, ground buffalo chicken sliders with ranch dressing and a vegetarian option of goat cheese and zucchini sliders. The zucchini was the surprise hit, and the herb yogurt sauce was such a great addition to this yummy little snack.
It is worth mentioning, if you don’t feel like standing over a pan or two waiting for all of these little patties to cook, you could always make these full size. Or if you don’t think this is enough slider options, check out our previous burger recipes, the Greek Chicken and Chickpea burgers which could easily be divided into more patties just before cooking.
Blackberry Pulled Pork
- 12 oz fresh or frozen blackberries
- 1/2 cup red wine
- 1 pork tenderloin (can also use about 1 lb pork shoulder preferred)
- Salt & Pepper
- 1 cup chicken broth
- Slider Buns
- Generously coat your pork tenderloin with salt and pepper on all sides. Add it to your instant pot along with the chicken broth. Seal your instant pot and cook on high pressure for 45 minutes and allow the pressure to release naturally when done.
- After the pressure has been released, remove the pork tenderloin and shred the meat with two forks. Return the shredded meat to your instant pot to keep warm while you cook the sauce.
- In a medium saucepan over low-medium heat, stir together the blackberries and wine. Allow the mixture to boil and reduce by half, stirring occasionally. About 10-15 minutes.
- When reduced, pass the mixture through a sieve to filter out any seeds and bits of berry.
- Place some of the shredded pork on a slider bun and top with a spoonful of the sauce. These are now ready to serve and enjoy!
*Mer’s Note: So there are some flavor combinations that are just classic, and I completely forgot Amanda did something similar previously. Because I was trying this one as a keto recipe, you might want to check out hers as an alternative as well. Both could be converted into sliders!
Buffalo Chicken Sliders
- 1 lb of ground chicken
- 5 tbsp buffalo sauce
- 1 stalk celery finely minced
- 1 medium carrot, shredded
- 3 green onions, greens and whites minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup panko breadcrumbs
- Ranch Dressing to serve
- Slider buns to serve
- Combine the ground chicken, buffalo sauce, celery, carrot, green onions, 1 tsp salt & pepper, garlic powder and breadcrumbs. Combine with your hands until all ingredients are fully incorporated. Separate the mixture and form/flatten into 16 equal patties.
- In a large pan over medium heat or a grill, cook the patties for about 2-3 minutes on each side or until cooked through. Place the cooked patties on slider buns and top with a dollop of ranch dressing to serve. Enjoy!
- 2 medium zucchinis, coarsley shredded
- 1 tsp salt plus a pinch extra for seasoning zucchini
- 2 oz herb goat cheese, crumbled
- 1/4 cup shredded Parmesan
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 egg
- 1 tsp cup panko breadcrumbs
- Pepper to taste
- 1 tbsp neutral, high smoke point oil (like canola)
- Slider Buns to serve
- 1/2 cup greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- Juice of half a lemon
- Sprinkle the zucchini with the pinch of salt and squeeze the shredded zucchini over a sieve and sink to release as much water as possible. If time allows, wrap the zucchini in paper towels and place in the sieve with something heavy on top to drain over an empty container for 30 minutes to an hour. While allowing the zucchini to drain, mix together your yogurt sauce.
- In a small bowl, combine the yogurt, herbs and lemon juice together and allow to sit in the fridgefor at least 30 minutes for the flavors to come together.
- Once you have released as much moisture from the zucchini as possible, combine the zucchini with the goat cheese, Parmesan, oregano, garlic powder, and the egg. Mix together and form into 16 flat patties (they will be very delicate).
- In a wide bowl or container, combine the breadcrumbs with the remaining salt and pepper to your liking. Meanwhile, heat a large pan with the oil over medium heat. Dip each zucchini patty into the breadcrumb mixture until you have an even coating and transfer directly to the heated pan. Until cooked, these patties are very delicate so I would recommend as little handling as you can manage.
- Heat the patties for about 1-2 minutes on each side until a brown and crispy, and the egg firms up the patty a little bit.
- Transfer to a slider bun and top with a dollop of your yogurt sauce to serve. Enjoy!
Merideth and I have had a lot of fun in the past coming up with foods I inspired by our favorite movies and t.v. shows, and I’ve been itching to try bison since I saw it unexpectedly at my grocery store, so the premiere of Westworld last month was perfect! Much easier to figure out than this season’s plot, so far 🙃
I used hickory salt to give this chili a Western type flavor along with the seared vegetables, but feel free to substitute with 3tbs of liquid smoke at the end. If you can’t find bison, ground beef is a just as tasty (though not as lean) alternative.
- 2lbs ground bison
- 1 8oz can each, red and black beans
- 1 8oz can hominy
- 2 poblano peppers
- 2-3 jalapeño peppers
- 2 tomatoes
- 3 corn cobs
- 1 bottle dark or amber beer
- 3 cloves garlic, minced
- 1 onion, diced
- Olive oil
- hickory salt
- 2tbs oregano
- 2tbs cumin
- 1/4 cup barbeque sauce
- Crumble bison and season with hickory salt and pepper. Brown in grill pan over high heat.
- Do not drain pan. Coat peppers and other vegetables with olive oil and season with hickory salt. Sear vegetables on all sides using tongs, until tomatoes and peppers have blistered.
- Dice vegetables, slicing roasted kernels off the corn cobs. Add to large soup pot or, if using slow cooker, to slow cooker bowl.
- Add ground bison, onion, garlic, beans, sessonings, and hominy to pot.
- Pour bottle of beer into pot, adding more water one empty 8oz can at a time as necessary.
- Simmer for 45 minutes or, if using slow cooker, cook 4 hours on high.
One of the new kitchen toys Amanda received for Christmas was a baking steel. I had acquired one over the summer in an impulse purchase and we both love when one of us gets a new kitchen gadget upgrade. While we’ve both made a few recipes on our baking steels independently (let me tell ya, it’s a game changer), we decided to really test them out we needed a flatbread theme night. I had recently tried an out of the bow Asian-fusion pizza place and so I was interested in making something a little different than the normal pizzas. As you can probably tell from my trend of recipes, tomatoes don’t really excite me, and so traditional pizza doesn’t really excite me (much to my husband’s frustration). So for this DistanceDishes night, I wanted to make a pizza with some non-traditional theme and without tomato sauce.
Amanda’s Korean Styled pizza turned out excellent, and I will be making her recipe in the very near future as just her picture of the result made my mouth water (and you know how I feel about anything Bulgogi related). I wanted mine to be different enough, so I bring you the South American flavors in a flatbread with delicious chimmichurri as the sauce alternative. Each bite was an explosion of flavor, and so satisfying. If you don’t feel up for making a whole pizza out of these ingredients, the steak marinade is worth checking out alone. I was sneaking some bites as I assembled, and no part of this recipe disappoints. Don’t worry if you don’t have a baking steel, a stone or baking sheet will work just fine.
Steak Marinade Ingredients:
- 2 tbsp grapeseed oil
- 4 cloves of garlic, minced
- 1 tbsp aji amarillo (Optional)
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Finely grated lime zest
- Juice from 1 lime
- 1/2 tsp Sharp Paprika
- 1 lb flank steak or skirt steak, cut into large strips
- Whisk together all the marinade ingredients and pour over steak strips in a shallow dish or plastic bag. Cover and allow to marinate in the fridge overnight.
- After, remove the steak from the marinade and pat dry. In a skillet over medium-high heat, sear the strips of steak so that they have a nice brown color on the outside and are rare on the inside. Allow to rest for 5 minutes and then cut the strips into 1/2 inch cubes. This can be done ahead of time, or while your pizza oven is preheating.
Chimichurri Pizza Sauce Ingredients:
- 1/4 cup curly parsley
- 1/4 cup packed cilantro
- 1 tsp dried mexican oregano
- 7 cloves garlic, roughly chopped
- 1 tsp red pepper flakes
- 1/2 tsp salt
- Juice 1 lemon
- 1/2 cup olive oil
- Roughly chop the parsley, cilantro and the garlic in a small bowl or blender. Add the oregano, pepper flakes, salt, lemon juice and olive oil and stir to incorporate.
- Using an immersion blender (or the regular blender), pulse to for break up the herbs and garlic until you have a paste-like consistency, but can still make out individual herb pieces. It should be only about 10-20 seconds of blending needed. Store the sauce in the fridge until ready to assemble your pizza.
- Pizza crust of your choice, go as store bought or homemade as you want
- Cornmeal for the bottom (if desired–you could also use semolina flour if you’d like)
- Diced Red Onions
- Diced Avocado
- Fresh Cilantro
- Diced Bell pepper
- Shredded Mozzarella Cheese
- Shredded Oaxaca Cheese
- Chimichurri sauce from recipe above
- Steak, cut into cubes from recipe above.
- Preheat oven to 450°F, and if you are using a stone or a steel, turn your oven on for at least 30 minutes before cooking so that the stone/steel can thoroughly heat.
- Roll out your pizza crust if needed. If transferring to a stone, sprinkle the back of a baking sheet or a pizza peel with cornmeal to form an even layer. Otherwise, sprinkle your baking sheet with cornmeal on the actual baking side. Place your pizza crust on top of this layer.
- Spread a layer of the Chimichurri sauce over the crust, top with the above listed toppings in the distribution of your choice. Place your baking sheet in the oven or slide the pizza off of the back of the baking sheet or peel and onto your stone/steel.
- Bake for 15-20 minutes until crust is slightly golden and cheese is melted. Remove from the oven and allow to cool for 5 minutes before slicing. Enjoy!
Wine Pairing: Even though we’re talking steak here, with all the spices in the marinade and pizza sauce, I think a chilled glass of Sauvignon Blanc would be a really nice pairing with the spicy flavors.
I originally bought my slow cooker with the intention to never be limited by its size when I wanted to make a meal, which turns out to have backfired. I bought a larger model so that I could cook large, cheap cuts of meat without thinking about the leftover implications. Usually when I use my full sized crockpot, those leftovers sit in the fridge for far too long with my excitement over eating a crockpot creation waning with each reheating (chili again?),. Sure, I could freeze soups for another day, but my freezer is pretty full and since I’m mostly cooking for two, the slowcooker does not make an appearance as often as it should in my home. So, when Amanda and I decided on slow cooker theme week, I knew I needed to make something that would keep me coming back for more.
So as not to get too tired of those leftovers, I knew my plate after the night of the wonderful slow cooker whole chicken dinner had to look different enough to entice me. Chicken is so versatile, and I decided to shred what I did not devour on the first night to turn into a healthy and fresh wrap for the following evening. The result, I think I liked even better than the original intended slow cooker meal. What’s that you say? This wrap looks so delicious but you don’t have the time to cook a whole chicken and deal with that whole other recipe? Well, this one could easily be made into a weeknight meal with some leftover grocery store rotisserie chicken or quick pressure cooked chicken breast–whatever floats your boat. I think this recipe will be making an appearance whenever I get that magical combo of feeling lazy but also wanting to stay pretty healthy (that’s a lot…it happens a lot…).
Oh, and if you do happen to shred your own whole chicken for this recipe, be sure to save the bones to make some broth, like Amanda does (you could even do it in the slow cooker)! That can help turn one slow cooker Sunday into a week of dinner delights.
- 1 cup of shredded cooked chicken
- 3/4 cup of olive oil
- 1/4 cup fresh lemon juice (juice from one lemon)
- 1 tsp za’atar seasoning
- Red onion
- Feta cheese
- Cucumber, seeded and sliced thin
- Bread wrap of your choice
- Whisk together your za’atar, lemon juice, 1 tsp of salt and oil to create an emulsion vinaigrette.
- Pour 1/4 cup of the vinaigrette over your cup of shredded chicken with an additional 1/2 tsp of salt and mix
- Spread a layer of your hummus onto your wrap bread to create a cement for the rest of your ingredients.
- Add a layer of spinach, chicken, tomato, cucumber, and feta cheese. Drizzle an addition tsp of your vinaigrette over all of your ingredients and close your wrap as tightly as you can. Slice in half if desired and enjoy!
If you wanted to go the pita route, that’s a delicious option as well!
Wine Pairing: I really want to sit outside on some Mediterranean island while enjoying this wrap and in my mind, a chilled Rose just works with that image. Something medium bodies would stand up nicely to all the acid in this wrap, while also keeping with the lighter feel of the whole experience.
After my Korean-themed dish for the Olympics was a flop (and may have broken my pressure cooker?), I knew this pizza weekend was my opportunity for redemption! This recipe turned out really well, and made for some good leftovers later in the week.The bulgogi marinade is shamelessly stolen from Merideth’s Bulgogi Sub with Gochujang Mayonnaise.
Bulgogi Marinated Pork Belly
- 8 oz tomato sauce
- 2tbs soy sauce
- 2tsp brown sugar
- 2tbs mirin or rice wine
- 1 apple pear or ya pear, thinly sliced
- 1 red and green bell pepper each, diced
- 2 shallots, thinly sliced
- 1 cup mozzarella cheese
- 1in ginger, grated
Bulgogi Marinated Pork Belly
- Marinate pork belly overnight, or for at least one hour.
- Preheat oven to 450 degrees.
- Pat pork belly strips dry and score fat side with diagonal cuts. Lay fat side up on metal baking pan.
- Roast pork belly for 30 minutes, then reduce heat to 300 degrees. Cook for another hour, checking every 5 minutes after 45 minutes have passed.
- Remove from oven and let cool. Dice meat portion and set aside.
- Preheat oven to 400 degrees.
- Mix together tomato sauce ingredients and spread on prepared pizza crust. For our recipe, we made 4 smaller pizzas.
- Top pizza with pork belly and other toppings. Cook for 10-15 minutes or until edges of pizza crust is a golden brown.
Wine Pairing: I had my first taste of plum wine with this recipe! It’s sweetness was a great aperitif while I waited on the oven. For the rest of the meal, a fruity merlot helped balance the saltiness of the pork belly and marinade.
I’ve had a whirlwind couple of weeks! Between having the pleasure of visiting Amanda in Tampa (and running a very humid half marathon together), road tripping to Iowa on another adventure and driving to and from the St. Louis airport a few times in the last few weeks I was beat. Plus, somehow while I was away, my oven heating coil suspiciously decided to snap–the maintenance men said “it happens” but I still have my doubts what happened :). So, when Amanda and I were brainstorming themes for this week’s skype date, we were all about that low effort deliciousness. I’ve written about the benefits of using the slow cooker in the summer, but really the slow cooker is great all year round for so many reasons. Between my strong desire to be lazy on the day or our date and the fact my oven was out of commission, this slow cooker meal was just what I needed.
I decided to do a whole chicken and vegetables for this meal, and while Amanda has done a traditionally cooked whole chicken dinner here before, I decided to mix up the spices a bit so that I could repurpose the leftovers into something delicious the following night. I even saved the bones so that I could make chicken stock, as Amanda demonstrated previously. The flavors are light and remind me of a warmer season, which makes this a nice choice for both the summer and winter. Plus, if you ever make this chicken for a dinner party, they’d never know how little prep and effort this really takes!
- 1 tbsp za’atar seasoning
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1 tbsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 whole chicken, giblets and neck removed if applicable
- 2 tbsp softened butter
- vegetables of your choice to line the bottom of the slow cooker (I used 2 potatoes, 2 stalks of celery, 2 carrots, and 1 zucchini)
- 1 lemon, cut into quarters
- 2-3 stalks of thyme
- 1/2 bulb of garlic (ish)
- Mix together the above spices listed (from za’atar to oregano) and the salt.
- Chop your vegetables into large chunks (since it will be cooking for a long time, you don’t want them to be so small they fall apart), and add them to the bottom of your slow cooker.
- Miz your softened butter with your blended spices to form a butter paste. Spread generously over your chicken and try to get some under the skin on the breasts and legs if possible.
- Stuff 1 quarter of your lemon (add the rest to your vegetable layer in your slow cooker), at least 5 garlic cloves and a quarter to half of an onion (whatever you can fit) into the cavity of your chicken. If you have garlic leftover, sprinkle amongst your veggies.
- Place the chicken on top of your veggies, cover with your lid and cook on low for 8 hours. Make sure the internal temperature of the chicken is at least 165°F at the end of the time period, and return to the cooker for additional time if needed.
- Optional: If you would like crispy skin on your bird, move your chicken to a baking sheet and broil in the oven on normal setting for 2-5 minutes depending on the strength of your broiler (keep an eye on it! Mine goes from perfect to charred mess in about 2 seconds).
- Carefully remove the chicken from the slow cooker and carve, and enjoy with your cooked vegetables as well. You can shred any remaining chicken for a variety of recipes. This one fed me for a few more meals so stay tuned for how I repurposed my leftovers!
Wine Pairing: Since this one is light with a hint of lemon, I think a perfectly chilled Pinot Grigio would be a nice light pairing to go with these yummy flavors.
After two weeks of activities after work and traveling, Merideth and I were not in the mood to get complicated with our dinners this week. Based off a classic French sauce recipe, this roast felt fancy (even though it takes only about 10 minutes of prep!)
- 2-3lbs chuck roast
- 3tbs butter
- 2 shallots, minced
- 2 cups mushrooms, rinsed and stemmed
- 1 cup beef broth
- 1 1/2 cups dry red wine
- 1 tbs Worcestershire sauce
- 2 bay leaves
- 2tbs chopped thyme
- salt and pepper
- Heat butter over medium high heat and sear and sear chuck roast, approximately 2 minutes on each side. Put roast into slow cooker. Season with salt and pepper as desired
- Simmer shallots in butter until translucent, about 2 minutes.
- Add shallots, mushrooms, worcestershire sauce, bay leaves, and thyme to slow cooker. Pour over wine and beef broth.
- Cook on low 8 hours or high 4 hours and serve with mushrooms.
Wine Pairing: My favorite thing about cooking with wine is that, after preparing the recipe, you’re left with an open bottle! Don’t be wasteful – enjoy the roast with the red wine from your recipe; in my case, I used a cabernet sauvignon from France.
With the Winter Games happening earlier this year, Amanda and I wanted to celebrate those South Korean flavors much like we did with the Summer Games in Brazil. There’s nothing quite like taking a huge bite of delicious food from the comfort of your couch while watching athletes in their physical prime work their hardest for gold. I know bulgogi is one of the best known foods from Korea, but to me it does have a special place in my heart.
Back when my preferences were only for chicken nuggets and french fries, my parents had a favorite sandwich place near our house that specialized in bulgogi sub sandwiches. They would often treat themselves to a foot-long and the aromas would permeate the air in the car as they brought them back home, often lingering for days. While anything with such a name I wouldn’t touch with a ten foot pole at the time, I remember loving that smell. Years later when my eyes were opened to the deliciousness of bulgogi, I still lament that I never had the chance to try that sub (and duh, anything that smells that great should taste so amazing). With this theming, this seemed like the perfect chance to create my version! I’ve come a long way since then; I mean I even added vegetables voluntarily! The fresh crunch of the veggies with the bold flavors of the mayonnaise and bulgogi really make this sandwich a memorable treat and I encourage you to try your own, even though the games are long over now.
- 2 lbs of thinly sliced sirloin or ribeye*
- 1/3 cup soy sauce
- 3 tbsp minced garlic cloves
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp minced ginger
- 1/2 onion, diced (4 green onions also work)
- Black pepper
*If you can’t find thinly sliced beef, you can pop your preferred cut into the freezer for 30 minutes and then slice as thinly as you can manage.
- Whisk together all of the marinade ingredients and pour over the beef in a shallow dish or zip-top bag. Allow to marinate for at least one hour, ideally overnight.
- When you are ready to cook, heat a skillet over medium-high heat and remove the beef from the marinade. Sear the beef in batched so as not to overcrowd the pan, until the beef is cooked through. At this point, bulgogi can be enjoyed over rice, as part of another dish or in the sandwich we’re making here.
Mayonnaise* Ingredients :
- 2 egg yolks
- 1 tsp dijon mustard
- 2 tsp gochujujang
- 1 tbsp lemon juice
- 1 cup grapeseed oil
- 1 cup olive oil
- Up to 2 tbsp water
- Using a food processor, combine the lemon juice, egg yolk, gochujang and grapeseed oil. Process on low until you have a thick consistency and the color has lightened.
- With the processor on low (you can also use a whisk), drizzle the olive oil in slowly to create an emulsion. This might take a few minutes. Once the oil is combined, the color has lightened further and you have a mayonnaise consistency you are ready for use. Add in the water to achieve your desired consistency, and add salt to taste. Allow to sit at room temperature for an hour or so and then you can store in the fridge for up to 2 weeks.
*If the idea of raw eggs isn’t your game, you can always try mixing gochujang with some store-bought mayo, proportions to your taste.
- Baguette or bread of your choice, although I’d recommend a sturdy one.
- Shredded carrots (I used slices made with a peeler but the pre-shredded ones could work as well)
- Mild onions, or you could try a quick pickled onion recipe
- Thinly sliced cucumber
- I like to spread a layer of the mayonnaise on the bottom half of the bread, topped with the lettuce to keep it in place. Then add your carrots, cucumber, beef and finally onions. Top with more mayonnaise if desired, add your top half of bread, and enjoy!
Wine Pairing: I think a Pinot Noir would go well with the beef as well as stand up to the spicy mayo. Enjoy!