A long overdue post...

Its been many days of bludging for me... *grin* I've been treating myself to small breaks in between my Uni examinations (Next paper will be on Friday next week!*sigh it seems so far away*). I guess I should really get back to hitting the books before friday sneaks up on me; slacking off for a couple of days is just too tempting. I was hoping to get more time to blog...but considering how I've not posted much since the start of the week....that didn't happen for me.
My blogging has been on a halt all week but my busy kitchen continues to buzz with activity. Here's whats been happening.

Daeji Bulgogi (Marinated Pork)Bulgogi; is a Korean term for "Cow meat=beef", and is often the most popular dish at Korean restaurants. Grilled meat pieces basted in tantalizing spicy sauces shouldn't be limited to just beef; and hence the creation of other "Bulgogi" variations in Korean Cuisine. I have been recently "hanging out" with a Korean family the past month or so...and have been picking up heaps of Japanese/Korean cooking tips and soaking up the culture like a sponge. I find the languages spoken and culinary insights of other cultures intriguing. Living in Australia with it's very diverse community allows for these opportunities to learn. I'm glad my 4 years of Uni education will be worth more than just a degree in "Construction Management and Property " *grin*

Thinly sliced pork lion pieces (0.5-1.0cm thick)
1/2 Nashi Pear
1 tbsp Korean Chili Paste (Go chu jang)
2 tsp sesame oil
1 tsp sesame powder
2 tsp Korean Soy sauce
pinch of sugar (optional: It helps make the meat tender when cooked)

Marinate pork pieces in sauces and grate half the pear into the mixture. Mix well to incorporate and leave rest for 4-5hours...overnight preferably. Grill chicken pieces on a hot grill top, pan fry them lightly, or even skewer them into kebabs!
We had our bulgogi wrapped in lettuce leaves, with lightly sauteed garlic pieces, onion rings, fresh chilies and miso paste.

"Miso paste??" you say...
Miso paste (den jang - In Korean) is another new discovery I've made just recently.

Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and k?ji (the most typical miso is made with soy). The result is a typically thick paste used in sauces and spreads, to pickle vegetables or meats, and mixed with dashi soup stock and served as a soup called Misoshiru. (Wikipedia)

I remember a friend from home; Wennice mentioning to me about incorporating Miso into our daily diet for beneficial results in weightloss. I've never had a liking for bland tasting miso...but the Koreans have brought to my attention a flavourful Miso variation! It's blended with flavourful spices, natural chili seasoning..and is OH~... SO.. YUMmy!! I would dip cold vegetables sticks straight into this little tub for a snack anytime! Here's a couple of ideas on how to use the paste.

1. On pan fried firm tofu slices
2. Fresh vegetables
3. Diluted in hot boiling water for a delicious Miso soup. Add seaweed slices on top for that authentic Japanese feel ;) hehe
4. Smeared onto lettuce slices for wrapping bulgogi...like what we've done. *licks lips*

I was brought grocery shopping at "Campsie - (a very Korean-area)" in Sydney...and Jo's mom had very generously bought me most of the ingredients I needed to recreate her delicious meals on my own. She knew I would have difficultly reading the labels and she guided me through the many Korean food aisles and noted many interesting items as we shopped. I observed in awe as I gasped at the many intelligently creative instant meals packs, convenient packaging of food items, imported frozen/dried seafood and the lot. If you aren't fluent in Korean but would like to purchase these ingredients...I would suggest remembering the label designs, "Hangul" script (writing) or just simply enquiring suggestions from a Korean grocer. I hope these photographs help.