A Korean recipe always catches my eye. Our family is blessed with a Korean daughter-in-law. Her family and friends have become our friends as well. Sharing food is always at the heart of our gatherings.Bi bim bap is one of our favorites. I am learning to cook a few Korean dishes, but it is hard to get it just right. The food turns out to be Korean dishes for an American palate. One of the blogs I follow, Home Cooking in Montana, blogged about Korean Kalbi.
The blog post and recipe are here.
Mr. C was raised in a vegetarian home, and ate meat substitutes rather than meat, fish or poultry. My family ate meat, fish and poultry as well as the meat substitutes. It was a health teaching of our church. Some families were more strict than ours. I became a vegetarian during college, more years ago than seem possible. I don't feel that old. So, many recipes need to be adapted because gluten-based veggie meat doesn't absorb marinade. Just the opposite of tofu. Vegetable Steaks are a long-time favorite.
I've learned to incorporate flavors of the ingredients into the dish. It's not the same, but as close as we'll ever get. The marinade sounded so good I used the ingredients to made a sauce for the seared veggie steaks and broccoli. The sauce was a bit sweet and a little hot. Ooohhhhh, it was delicious. Definitely be making this again and often.