I am taking a “get out of a month free” card for July’s culinary bucket list…for obvious reasons. I did make an onion pie with a handful of the many Walla Walla onions we had but no one was really excited about, so we will pretend that didn’t happen.

I finally got around to trying one of the recipes in this book. I bought it about 6 months ago and it’s FULL of mouth watering recipes.

 

I’m trying to get back into the routine of meal planning for the week, I think I will choose one recipe from this book and try it each week along with my culinary bucket list… we shall see.

We’ll start with this recipe, Daeji Bulgogi or Spicy Korean BBQ. This was really easy and VERY good. I told Shane that if I had ordered this in a restaurant I would have been very happy with myself, if that isn’t a pat on the back  for myself and Cooking Light, I don’t know what is.

This is served “lettuce wrap” style with rice, I decided to make coconut rice and you NEED to do the same. I also suggest marinating the pork longer than 1 hour, at least 3 to be sure the flavors get in there good.

*This recipe is copied from here.

Note: I didn’t use the grill, I used a pan.

Ingredients

1 pork tenderloin, trimmed

2 TBS brown sugar

2 TBS soy sauce

1 tsp minced peeled fresh ginger

1 tsp sesame oil

1/2 tsp crushed red pepper

3 garlic cloves, minced

Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.

Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Serve on in a lettuce wrap with coconut rice and sriracha.