Bulgogi Stuffed Baked Potatoes

I'm currently on-call for Neurology and it's pretty quiet right now, so I'm taking a little bit of time to write a post before I hit the sack (look at this dedication :P). Actually, I think another patient is coming in... so I guess I'm not going to sleep :'(

I'll have to be quick! This is a super duper easy recipe. Mostly, because it doesn't take much to dress up potatoes. Just some butter and you're good to go. Here, I just added bulgogi, kimchi and cheese!

I'm kinda obsessed with that 3 combo ingredient, because they just go so well together. I made a pizza out of them not too long ago as well! The bulgogi lends some sweetness, the kimchi cuts the greasy cheesiness and then topped off with some cooling sour-cream. It's an even quicker meal if you microwave your spuds. Got to go now! I have so many thanksgiving recipes lined up, but I just wish I had time to post them!!!

Bulgogi Stuffed Baked Potatoes

makes 4 servings

1/2 pound marinated bulgogi
1/2 yellow onion, thinly sliced into half moons
4 large russet potatoes
4 pats of salted butter
1-2 cup cheddar jack, shredded
Toppings: sour cream, chopped kimchi, roasted sesame seeds, chopped green onions
salt & pepper

1. Preheat oven to 350F. Scrub potatoes and poke holes all over it with a fork. Bake for 1.5 hrs
2. Saute thinly sliced onions until semi translucent. Add marinated bulgogi and saute until fully cooked
3. Once potatoes are able to be pierced easily, carefully split them and add a pat of salted butter
4. Set broiler on high. Add cooked bulgogi and onion in between and cover generously with cheese
5. Once cheese is melted, throw on all kinds of toppings. 

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Bulgogi Chili Pizza with gochujang tomato sauce + Giveaway

Cheese and Korean food has always been such a norm, that I forget how new and interesting it can be to others. Or how gross it can sound haha. I grew up microwaving slices of American cheese over my rice, and eating kimchi with all kinds of non-Korean food. Typically, you'll find kimchi in Italian restaurants in Korea, because we have this need to cut out the "greasy" taste with something more sharp and pickled.

My fave kimchi combos are obviously with cheese, but also with sweet potatoes (I'm telling you this is very common!), Japanese curry and pasta. Don't look at me all weird... you'll never know what it tastes like until you've tried it!

I love following what Asians eat, because they come up with the craziest combos. I recently came across the menu at the Costco chain in Korean, and they sold bulgogi pizza. I was like what?! Why don't we have that at our Costco?! Although, our pizza here is pretty decent, extremely large and let's not forget the $1 churros (woo!).

I thought I'd call it a day and throw some bulgogi on pizza dough, but I decided to experiment by adding gochuchang (Korean Chili paste) to the tomato sauce. It gives the pizza base a mild spicy and pungent (in a good way!) flavor that pairs so well with the other ingredients. And of course, I threw in a gazillion slices of chili peppers on top :D

I've partnered up with Kitchen IQ for this post, and tried using their V-Etched Container Grater. I love the fact that they have so many different blades so you can shred cheese, grate vegetables and slice up chilies. It also has a storage container, so I had all these left over pizza ingredients that I used up the next day in an omelette.

I'm happy to be giving away one on my instagram! All you have to do is...

1. Follow both @misshangrypants and @kitchen_IQ on instagram
2. Like and tag a friend!

Giveaway ends in a week. U.S. reader only

How easy is that? Now, go make this pizza and eat it with kimchi!

Bulgogi Chili Pizza
serves 4 

1 no-knead pizza dough

Your favorite bulgogi recipe - click for details

1 lb rib eye, sliced thinly
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

1 can (6oz) tomato paste
1 can (14oz) diced tomato, drained
2 tbsp gochujang (Korean Chili paste)

2 cups shredded mozzarella
1 green Korean chili, sliced thinly
1 red Korean chili, sliced thinly
1/2 onion, sliced
pepper
green onions (optional)

1. Make the no-knead pizza dough or pre-made or you favorite recipe
2. Fry about half of the bulgogi, since you won't be using all of it. Cut bulgogi into smaller bite sized pieces. Set aside
3. In a blender, add tomato paste and diced tomatoes. Take about 1.5 cups and blend that with 1-2 tbsp gochujang. Save the rest of the paste/tomatoes for another time!
4. Once you have your pizza dough ready and all shaped up. Preheat oven to 400F
5. Spread a thin layer of gochujang tomato sauce as a base. Sprinkle some mozzarella, arrange bulgogi pieces chilis and onion. Top with more mozzarella. Crack some fresh black pepper over it.
6. Slide it into the oven. Depending on your pizza size, watch the pizza until the edges brown and the cheese is bubbly. I made 2 small/med pizzas and that took about 15-20mins each
7. Serve with shredded green onions (optional) and kimchi! (not optional haha)

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Bulgogi Kimchi-jeon Waffle Sandwich - 불고기 김치전 와플 샌드위치

While growing up, my mum, being the ultimate Korean tiger mum, tells me before any exam that that exam was going to be the most important exam of my life. In primary school, my mum said my 6th grade scholastic exam was probably going to be life-defining. Then, I hit secondary school and she said my GCSEs (some British exam) were going to be life-changing. And before I went off to college, she said my IB diploma exam was going to be a matter of life and death...  Now, I'm in med school and in the midst of studying for what is probably the most important exam of my life. Haha lol, I think I'm turning into mum.

Anyway, what I'm trying to say is that my upcoming exam is going to suck up a lot of time, so I will be taking blogging hiatus. I guess I could have started with that, so you didn't have to read all the junk above. #Sorrynotsorry, also #notsorryforthehastag!  I will be keeping my instagram alive though, because I am severely insta-obsessed. Only some mind-blowing, turn-water-into-wine miracle of an exam can stop me from instagramming.  Come find me there! (Did I put enough links? :P)

But for now, I leave you with this behemoth of a sandwich... until next time!

Bulgogi Kimchi-jeon Waffle Sandwich - 불고기 김치전 와플 샌드위치 

makes 2 waffle sandwiches

1.5 cup Korean pancake/jeon flour mix

3/4 cup water

1/2 cup kimchi, chopped into bits

3 tbsp kimchi juice
1/4 cup green onion, chopped

2-3 tbsp vegetable oil

Your favorite bulgogi recipe - click for details

1 lb rib eye, sliced thinly
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

2 fried eggs

handful of baby kale and chard

1. In a large bowl, mix together Korean pancake flour and water. Add and mix in chopped kimchi, green onions, kimchi juice and oil
2. Preheat your waffle iron, grease with a little veg oil and make waffles like you would normally do. Cook your bulgogi and fry your eggs in the meantime.
3. To assemble: place 1 waffle down on a plate. Stack bulgogi, kale and a fried egg. Top with another kimchi waffle and eat it while it's hot

Note: If preparing a batch, you can easily double the waffle batter. ****Cool on wired racks because condensation at the bottom will make the waffle go soggy!!

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Bulgogi Potato Noodles - 불고기 당면

Hello from DC! I'm here to visit my BFF before flying off to LA (yay!). It so happens that my arrival coincides with my college's alumnus event and the DC bike party pride ride! My thighs are extremely sore from biking all day and night. But, it was sooo much fun. So many pink wigs, loud music, fluorescent garb and tandem bikes! It did start raining though, so my colorful makeup ran all over my face. Kind of looked like I was hit by a sparkly unicorn...how nice.

I'm excited to go back to LA, eat some decent Cali mex and ethnic foods. Stuff I miss sorely when I'm in Richmond. I also get to see my lovely mum, who promised to cook whatever delicious Korean food I want. Yahoo. So to start of the summer with lots of Korean cooking is this ever popular bulgogi recipe straight from my mum.

Bulgogi Dang Myun

makes 4-5 servings

1 lb rib eye, sliced thinly

Marinade
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

2 green onions, diced
1/2 onion, sliced into half moons
1/2 bag of potato noodles (can be bought in a Korean Store; here's a pic)
sesame seeds, jalapeños or red dried chillies (optional)

1. In a food processor, grind the pear, onion and garlic until minced. Pour in a wide bowl and mix in soysauce, mirin, sugar, sesame oil and pepper
2. Marinate rib eye slices for at least 2-3 hrs (overnight is better). Make sure all the meat is covered with the marinade (I used food gloves and really massage it in)
3. Boil the noodles according to package minus a minute, drain and rinse with cold water
4. Heat a frying pan on medium high and heat a little bit of oil. Saute the onions until a little softened. Add the meat and also 3/4 cup of the marinade and discard the rest. Cook for 4-7 mins, stirring often
5. When the meat is not quite pink, add in the cooked noodles. Add the green onions (hot chillies if using) and saute for another 2 minutes or until heated through
6. Sprinkle sesame seeds and serve hot with a bowl of rice

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