Ohh, Wednesday already! Check out my cute kitchen bunny! She seemed to enjoy lying against the oven…until I turned it on. Then back in the litter box she hopped.
I must say that I am very much enjoying her new house bunny-ness. Girlfriend has an exact internal clock, and it brings me so much joy to feel the dainty brushings of bunny feet on mine while I prepare a little plate of veggies for her. Sometimes she even follows me around when she thinks I have food for her. Now if I could only train her to respond to her name…a task for another day I suppose. Today, we’re making dumplings.
I should back up a second. These dumplings are a fabulous fusion of Korean and Chinese cuisine. You might have read the title and wondered to yourself, ‘Hmmm…what is bulgogi?’ (bull-gah-gee) Well, I’m glad you asked. I was first introduced to this dish by a Korean friend of mine who said he’d only give the recipe to the girl he would marry. So I never got that recipe.
That being said, I’ve found some pretty good recipes on the Internet. Bulgogi is a beef dish characterized by super thin slices of flank steak (or a similar cut) marinated in a sweet, yet savory sauce. You have to try it to understand the true flavor of bulgogi.
I would absolutely recommend searching out a Korean restaurant if you want to give it a try. Bulgogi is amazing. Seriously. Amazing. And when you stuff the flavors of bulgogi inside a dumpling wrapper, things get even more amazing.
Added to the mix are also chopped scallions (of course) and chopped up bits of cooked vermicelli noodles (thin bean thread noodles). The end result is umm…amazing. I have made these twice now, and have been incredibly happy with the results both times. Dust off those dumpling crimping skills and get to it!
Adapted from The Cooking of Joy