So, the Asian food craze struck again. Friday, a week ago, we feasted on bulgogi and dak galbi - or a version thereof - and several sides. About a week ago I made Sweet Pickled Daikon Radish and homemade pickles. Then I fixed another banchan (Korean side dish), apples and cucumber with Greek yogurt. I'm not sure how authentic it is but it is similar to one that I have enjoyed at the Korea BBQ House in Fort Worth. The marinade for the bulgogi is a compilation of a several of different recipes: recipe 1 , recipe 2 and recipe 3 and the card that came with the Korean grill pans that I bought Jim for Christmas. Once I try it again, I'll write down exactly what I did, but for now, you can get the gist from these three. With the bulgogi, I sauteed several red and green peppers and an onion. Now, these recipes are not near as healthy as they should, so I need to see how to adapt them to be more healthy. Certainly the veggies I've added are healthy but the amount of sugar ...
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