I wish I can rewind to last night’s spring roll party! I invited some of my girls over for dinner, since my hubby is away on business for the week. I can’t rewind, so I might as well blog about it. I had two kinds of meat, galbi and dweji bulgogi (spicy pork). I have a recipe for really good dweji bulgogi here. You must try. But I just bought the pre-marinated kind at the Korean market yesterday, because the prep for spring rolls takes so long! We had another night of fun, as we always manage to do. Of course, we ended the night with something bad after talking about how healthy spring rolls are. I bought a new ramen that just hit the shelves in the US after a lot of hype in Korea. It was OK. You can check out my spring rolls recipe here.
I think I have a new favorite pizza. This was seriously one of the best pizzas that I’ve ever made at home, and the hubby couldn’t agree more. He was literally thinking about it for days. It takes a little bit more effort than the usual “throw on the toppings and pop it in the oven” kind of pizzas, but it was so worth it. Plus, a hubby who loves something you make is priceless.
Bulgogi and Mashed Sweet Potato Pizza
- mashed Korean sweet potatoes (gogooma)
- pizza dough
- grated mozzarella cheese
- chopped green onions
- black pepper
- crushed red peppers
Pre-heat oven to 450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!
I would have to say that this was the star of the show, good ol’ Korean mashed potatoes or gogooma. My mother-in-law gave me so much gogooma to take home, and I was wondering what to do with them. I definitely put them to yummy use!
I quickly mashed them with some butter, milk, salt and pepper.
I had my bulgogi marinating for a few hours, and cooked it up on the stove.
Then let it cool, and chop into pieces. I was too impatient, and chopped them immediately after cooking. I wouldn’t recommend this. Hot.
Roll out the dough (hubby’s job), and spread a layer of the mashed sweet potatoes right on the dough. Mashed gogooma is dangerously good.
Then grate some mozzarella cheese (also hubby’s job). Be very generous.
Now top with bulgogi and mushrooms…
After baking for somewhere between 10 and 15 minutes, it should look like this, minus the green onions. Immediately sprinkle on chopped green onions. I like to chop diagonally. It looks fancier.
What do you think? Would you try mashed sweet potatoes on your pizza?
Lately I haven’t been posting a lot which, I know, is making my 823,984,739,402 readers very sad. Riiiiight. I’ve been so preoccupied with school applications and just thinking about what’s going to happen in the next year. My days are spent researching schools, cities, and preparing for interviews. I just received my third interview invitation, so it’s been super exciting. I’ve been accepted to one school (my first interview), declined my second interview, and my third is coming up in less than two weeks. And to think I have yet to submit my application to another school!
So I decided to try something new. I’ll continue to post recipes using my DSLR, but not at the same frequency as when I started this blog. Instead I’ll be posting more “In the Moment” posts by my cell phone which should give you more real-time food updates. I’ve always gotten comments on Facebook about my food posts, so why not share it on a blog! I will, I repeat, I will continue to post recipes, so I hope you’ll stay tuned…recipe or not!
So here’s tonight’s dinner for you! Dweji bulgogi tacos as seen in my recipe post here. Now it’s time for some TiVo and vino!
Instead of carne asada tacos, and instead of rice and dweji bulgogi, I decided to mix it up and make dweji bulgogi tacos! The best of both worlds! I think I love tacos more for the cilantro and onions than for anything else.
Remember this?? *stomach growls*
All you need to do is get some veggies ready, and you’re ready to eat! I know what you’re thinking about the perilla leaves and mint. They don’t belong here. Oh, but they do! For a low-carb meal, use the perilla leaves instead of tortillas. But if you want it all (like I do), try this…
Yum yum!!! So many fragrant veggies and more importantly, so many flavors!
Taco without a perilla leaf. Still good, but I love me some perilla leaves!
I don’t know about you, but I have a love-hate relationship with pork. I love pork and everything it stands for…like yummy, fatty, greasy deliciousness. But I feel so guilty, because it’s so yummy, fatty, and greasy! What’s a girl to do??? When in doubt, just enjoy. Life’s too short.
I usually make this when I don’t feel like making such a mess in the kitchen and can’t think of anything else. It’s super easy and quick! Almost too easy! Recipe is from Maangchi, of course. Thanks, Maangchi!
- pork belly (pork shoulder), 1 1/2 lbs
- hot pepper paste, 1/3 cup
- onion, 1 medium sliced
- garlic, 4 cloves minced
- ginger, 1/2 tsp minced
- green onions, 3 chopped
- green chili pepper (optional)
- hot pepper flakes, 2 tbsp
- brown sugar, 2 tbsp
- soy sauce, 1 tbsp
- black ground pepper, 1/2 tsp
- sesame oil, 2 tsp
- roasted sesame seeds
- In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
- Heat up the pan over high heat.
- Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
- Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi.
Watch how easy this is!
I always have some pork belly in the freezer for those “in case of emergency” days. You know…those “don’t feel like cooking”/”don’t have much time”/don’t have much in the kitchen” days.
You can get the chunks of pork belly that are not sliced up like this. I like the chunks even better, but I’m just working with what I have. Plus, it was more appropriate for what I did with this dish (which will be a later post…hint hint).
I know this will be frowned upon by many of you, but I did trim the fat off of some of the pieces. Hey! I have three weddings to attend in the next month! But as you can see, there is still plenty of fatty goodness left.
These are all the veggies you need. So easy and you should have all of these in your kitchen anyways! I used a jalapeño instead of green chili pepper. And yes, I used 75% more garlic than Maangchi’s recipe calls for. But you expected that, right?
Prepare all your veggies…
And throw them into the pan with the pork.
Then add all of the other ingredients: hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil. Beautiful, isn’t it?
Take one more look.
Mix, mix, mix over high heat continuously for about 10 minutes or until the pork is cooked. I’m so hungry now!
Transfer to a plate, sprinkle some sesame seeds, and dig in! Check back tomorrow, and I’ll show you what I did with this!