Bulgogi- "fire-meat"

"Bul"=fire
"gogi"=meat

This Korean beef dish takes minutes to make the marinade, and minutes to cook up. Really easy, EXTREMELY satisfying. Despite the name, it is not spicy, rather it is cooked over fire. You can serve the meat over rice, in bibimbap, wrapped in lettuce/sesame leaves with other goodies or however you like. It is a treat any way you serve it.

Serves 4
INGREDIENTS:

Marinade:
1/4 C soy sauce
1/4 C soju, vodka, dry white wine
1/4 C sprite
3 T sugar
1/2 asian pear, peeled and chopped
1/2 onion, peeled and chopped
6 cloves garlic
1/2 tsp pepper
2 T sesame oil
1/4 C chopped green onion

Also need:
1 1/2 lb thinly sliced boneless ribeye or sirloin (or presliced bulgogi meat without marinade)
4 fresh or rehydrated shitake mushrooms, sliced thinly
1/2 onion, peeled and thinly sliced
1 T sesame seeds
2 T sesame oil for cooking

Directions:
1. In a long shallow dish (casserole dish), add your beef, shitakes, sliced onions and sesame seeds.
2. Combine all marinade ingredients in blender, blend until smooth. (10 seconds)
3. Pour marinade over beef and veggies and cover with plastic wrap or lid. Let sit for about 30 minutes in or out of fridge.
4. Preheat pan(I prefer cast iron)over medium high heat. Drizzle with sesame oil and cook bulgogi in batches, taking care not to over crowd the pan so you get a nice carmelized meat. Each batch takes 4-5 minutes. (You can also cook over the grill, just watch carefully as it cooks through very quickly!)

You can add additional "fire" to this dish by adding 1 T Korean chili powder or chili paste to the marinade! ;) Some like it hot!

Serve hot! Enjoy!
*Tip: If you are slicing your own beef, freeze your steak for about 30 minutes before slicing thinly with a sharp knife. (This will help keep the meat from shifting as you do so.)

Ovenless chef
Modified from a recipe in "The Food and Cooking of Korea" by Young Jin Song

Tamale Pie... in a crockpot!

This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.

Ingredients:
1 pound lean ground beef (or ground pork would work)
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives (Home Plus)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese

Crust:
3/4 cup yellow cornmeal (nicedeli.com, or check baking aisle at large stores)
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Preparation:
Brown ground beef with onions and green pepper; drain well.
Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder.
Cook over medium heat, stirring constantly, until thick.
Stir in butter.
(for oven or toaster oven)Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.

Put in the croc pot and let the cornbread and filling cook. (Obviously you can take or leave whatever you want but the main deliciousness is the cornbread in my opinion!)

courtesy Katy Doerkson

Seasoned Sausage (for meat sauces or pizza)

1 pound ground beef/pork
1/2 tsp sage (if you have)
1 tsp oregano
1 tsp basil
2 minced garlic cloves
1/2 onion minced or 2 T dried onion flakes
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix meat and seasonings in bowl and let set, covered, in fridge for 1-2 hours.

Brown meat in pan with olive oil, trying to keep in fairly large chunks.

Can be used immediately or frozen for future use. Simply double or triple recipe for larger batches.

This is great in Spaghetti Sauce, on Pizzas, or in Calzones.
courtesy the ovenless chef

Spaghetti Sauce with Meatballs

MEATBALLS
1 pound lean ground beef or pork
1 cup fresh bread crumbs (you can toast two slices and crumble)
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
no salt(the meatballs will absorb the salt from the sauce.)

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
2 T olive oil
2 (28 ounce) cans whole peeled tomatoes
1 teaspoon brown sugar (optional)
1 (6 ounce) can tomato paste
6 T butter (makes sauce creamy and smooth!)
1 bay leaf
3/4 teaspoon dried basil
1 tsp oregano
1/2 tsp thyme
pinch of rosemary
1/2 teaspoon ground black pepper
Salt to taste, but most canned tomatoes and pastes have salt added... so taste first!

Directions
1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in remaining sauce ingredients. Cover, reduce heat to low, and simmer 30 minutes. Add meatballs and simmer 30 minutes more. Serve over pasta.

This is a great crock-pot recipe... so utilize it if you've got one by making the meatballs the night before and then loading up the pot the next morning... place it on low and let it do the work! ;)

Courtesy Lindsey Lett

One Pot Chili

2 T olive oil
1 lb ground meat
4 cloves garlic, minced
1 large onion, diced
1 C water
1 C tomato sauce
1 can diced tomatoes with chiles
1 can diced tomatoes (no salt added if you can get it)
1 can pinto beans/chili beans, drained
2 T chili powder
1 T cumin
1/4 tsp black pepper
1 T dark brown sugar
salt to taste
2-3 T flour

1. In large pot, bring heat to medium and add olive oil, garlic and onion. Saute for about 2 minutes and then add your meat to brown.
2. Add both cans of tomatoes (with juices), tomato sauce, water and beans.
3. Drop heat to medium low, just to a slight simmer, and add spices and sugar.
4. Simmer for about 30 minutes and taste before adding salt. (many of the canned products contain salt.)
5. in a small bowl, combine flour and a couple tablespoons of warm water. Mix until fully dissolved and drizzle into chili. Stir in to combine. This will thicken up the chili... if you want it thinner, add more water, thicker.. more flour, using the same technique.
Enjoy!!!!

*For a new way of enjoying your chili, do what we do, and pour a big ladle of chili over top a scoop of boiled elbow macaroni. :) Top with sour cream, cheddar cheese, and a couple jalapenos. Yum. Of course good old crackers will do too! ;)

(For Korea consumers... I found all the supplies I needed at Home Plus and Costco... except the cumin, that was a care-package goodie.)

Courtesy Lindsey Lett

Hamburger Gravy

(Image courtesy Ashleigh Johnson)

1-1/4 pounds lean ground beef
1/3 onion, finely chopped
3-1/3 cups milk
1 tablespoon and 1 teaspoon chicken bouillon granules
1 tablespoon and 1 teaspoon butter or margarine
3/4 teaspoon ground sage
salt and pepper to taste
1/3 cup all-purpose flour

1.Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
2.Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
3.Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.
serves 4
(courtesy allrecipes.com)
feel free to experiment with seasonings to meet your taste buds!

Shepards Pie with a Mexicano Twist

1 1/2 lb ground beef
1 medium onion
2 cloves garlic
1/2 Cup water
1 envelope taco seasoning
2 Cups shredded cheddar
3 Cups mashed potatoes

1. Brown beef, onion & garlic over medium heat
2. Stir in water & seasoning
3. Stir in 1 cup cheddar
4. Combine potatoes & remaining cheddar in seperate bowl
5. Spread over beef mixture.
6. *If you have oven.. broil until golden brown.

(courtesy Ashleigh Johnson)

Universal Pilaf Recipe

(Mix and match with whatever you have!)

Grain: One cup of uncooked brown or white rice, bulgur, or couscous

Fat: Two Tbsp. olive oil, vegetable oil, or butter

Base vegetable: 2-3 cloves garlic, minced, plus one of the following, chopped: one small onion, three shallots, or one small leek (white part only)

Liquid: 2 cups vegetable broth, chicken broth, water, or cooking water from boiled vegetables

Meat or protein: ¾ c. chopped cooked chicken, cooked beans, fish, hamburger, or cubed pork or beef

Additional vegetable: ½ cup peas, chopped carrots, frozen corn, chopped green pepper, celery, and/or other favorite vegetable

Seasoning: salt, pepper, and whatever else works with your chosen ingredients



Directions: Heat fat in large skillet. Add base vegetables and cook until golden and translucent. Add protein. Add grain and fry for a minute or so to coat with the fat. Add liquid and bring to a boil. Add remaining vegetables, season, stir, return to a boil, and lower heat so it just simmers; cover. Check often. If using whole grains, may take up t o 40 minutes to cook; white rice will only take about 15 minutes. Don’t stir too much. When liquid is completely absorbed, it is done. Stir, season to taste, and serve.
(courtesy Rebecca Navokovich)

Stuffed Pepper Soup

2 lbs. ground beef

28 oz. tomato sauce

2 c. cooked rice

2 c. chopped green pepper

2 beef bouillon cubes

¼ c. brown sugar (*I use less or leave it out)

2 tsp. salt

1 tsp. pepper



Brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until peppers are tender.
(courtesy Rebecca Navokovich)

Easy Sloppy Joes

1 lb. ground beef

1 c. ketchup

2 Tbsp. yellow mustard

Salt and pepper to taste



Brown beef (may add chopped onion and/or green pepper, if desired) and drain. Stir in ketchup and mustard. Simmer 10-15 minutes. Serve on buns.
(courtesy Rebecca Navokovich)

Quick Skillet Tomato Beef Pasta

6 oz. uncooked small pasta, any shape

1 lb. ground beef

1 onion, chopped

14.5 oz. can French-style green beans, drained

14.5 oz. can diced tomatoes with basil, garlic, and oregano



Cook pasta according to package directions; drain well. Meanwhile, brown beef in large skillet; drain fat. Add beans and tomatoes; mix well. Add pasta and heat through. Season to taste with salt and pepper. Serve with Parmesan, if desired.
(courtesy Rebecca Navokovich)

Beefy Mushroom Barley Soup

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream
Directions
1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

(You can substitute rice for barley if needed)
(courtesy allrecipes.com)

Ann's Dirty Rice

Ingredients
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Directions
1.Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
(courtesy allrecipes.com)

Weeknight Lasagna Toss

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
(recipe courtesy of kraftrecipes.com)
Not sure how easy lasagna noodles are to find in SK, but you could substitute for different pasta. Serve up with some toasted bagette bread and you are golden! :)

Meat-Lover's Slow Cooker Spaghetti Sauce

Ingredients
2 tablespoons olive oil
2 small onions, chopped
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Directions
1.Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
2.Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
you can modify spices and meat as available. Plus, you could easily just simmer in a pot on the stove if you don't have a crockpot.
(Recipe courtesy of allrecipes.com)

Slow Cooked Korean-Style Short Rib Soup

Ingredients
Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup sugar
3 tablespoons finely grated peeled fresh ginger
2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
2 tablespoons dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges
Directions
Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may collect on top of the beef broth and discard.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Sloppy Joes

Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
Directions
1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

This is a very easy recipe to make in large batches and freeze for later use. You could even crock-pot it!
(recipe courtesy allrecipes.com)