Sunday 18th October '09

KOREAN BBQ at Ling & Shallen's
Shallen's been keen on having a Korean style BBQ for as long as I can remember now, but it's neither been the weather for it and it wouldn't have been very comfortable sitting around on the floor of their patio cooking it. So, today's lunch was a surprise introduction of their new outdoor furniture setting and it was beautiful - absolutely perfect - weather for it.

I prepared my marinated meat yesterday before work.

Beef Bulgogi

Ingredients:

1/3 cup soy sauce

1 Tbsp sesame oil

1 tsp chilli flakes

4 cloves garlic, crushed

1 small onion, sliced lengthwise along core

500g beef (I used chuck)

Method:

1. Slice beef thinly.
   
2. Combine with the rest of the ingredients and mix.
   
3. Leave for a few hours in fridge to marinate, or overnight if possible.

This morning I woke up and prepared the squid that I had defrosted overnight.

Squid Bulgogi

Ingredients:

1/4 cup soy sauce

1 Tspn sesame oil

1 tsp ground white pepper

1 tsp chilli flakes

200g squid

Method:

1. Prepare squid by scoring the insides of the tubes, cutting them into small pieces of roughly the same size.
   
2. Combine with the rest of the ingredients and marinate for a few hours, or overnight if possible.

Now, I know the squid technically isn't 'bulgogi', but I'm calling it that for lack of a better word and I'm too lazy to google.

vegies	Meng's marinated pork
Ling's marinated chicken	more vegies
baby corn spears	my marinated beef
my marinated squid	prawns

Kim Chi

As soon as the hotplate heated up, we started to throw on food.

We love to watch squid cooking - it squirms!

A creepy looking tentacle.

I surprisingly felt full rather quickly...must be the weather and the hint of a headache I have - which *alas* meant no beer to accompany my lunch!

Aaah! The aromas of all the differently marinated meats was mouthwateringly divine!