medtran49
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I used the bone part of a prime rib, marinated it in a bulgogi mixture, then braised with the marinade and some beef stock, then shredded, defatted the braising liquid and tossed the meat with it. Korean cucumber pickles I made a few days ago and a Korean type macaroni salad similar to what we sometimes get as a banchan in a restaurant. We were supposed to have bibb lettuce to wrap the meat in, but it didn't make it home I discovered right before dinner. I did have a few shiso leaves that were sort of big enough so I picked them.