Bulgogi: 3 ways

As i'm sure many people know, when Chase and Emerson aren't hitting the spot, all you want is food that makes you feel full without feeling disgusting. My mom has a friend/colleague who is from Korea and happens to be an amazing cook. She and her family came to our house for a potluck last year and brought a traditional Korean BBQ dish called Bulgogi. Upon my first tasting of beef bulgogi I was hooked and there was no turning back!

Bulgogi is marinated beef made with beef tenderloin, brown sugar, garlic, ginger, onion, black pepper, sesame oil, soy sauce, and her secret ingredient (still to this day I have no idea what it is).

Before her departure to return to Korea she told me she would make me some bulgogi to cook at school. Thankfully, I live in Peace House this year so cooking is much easier for me. Once I had my two bags of marinated bulgogi, I decided that bulgogi on its own is good enough but since I had the chance, why not experiment with it right? 

The first adaptation was a Bulgogi and Avocado Bowl: 

I started by cooking the meat just as it was in a pan. While it was cooking, I cut up slices of avocado and seasoned it with sea salt, cracked pepper, and lemon juice. After the meat was done I simply put the two together. 

  The second was a Bulgogi and Cheese Crescent Roll: 

Sometimes when I cook I like to use whatever is convenient. That being said my housemate had these Pillsbury Crescent Rolls and decided to use them (with permission, of course).  I used the crescent rolls, cooked bulgogi, and some cheddar cheese from Chase, rolled them up and baked them.

Clearly they were really good because I had to try one before I took the picture! 

Also my roommate enjoyed my creation as well! 

Last but not least, I had a leftover avocado, cheese, and bulgogi so I made a stuffed avocado with bulgogi and cheese: 

Needless to say when Chase and Emerson are not enough get creative!