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!
