RECIPE: Bulgogi (Korean BBQ)

Ingredients: (TS = tablespoon)
1 lbs of Sirloin tips sliced
3 TS of soy sauce
1 TS of sugar
black pepper
1 chopped scallion
1 TS of minced garlic
1 ts of sesame seeds (teaspoon)
(1 TS of Mirim – rice cooking wine, you can use red cooking wine or none)

Directions
1. Mix all the ingredients by hand (wear a glove! duh!). Be sure to massage the meat. Then refrigerate for at least 30 minutes.

Marinade the meat

2. Heat up a frying pan and add a little bit of oil (the meat also has fat that will release oil), once the oil moves around freely on the pan, add the raw meat.

fry the meat

3. Remove from heat when the meat is a nice light brown.

eat it while it's hot!

Bulgogi (불고기)

La Petite Grocery in New Orleans

La Petite Grocery
4238 Magazine St.
New Orleans, LA
http://www.lapetitegrocery.com/

As you drive down Magazine St., pull over onto a side street once you see this store (free parking)

the ambiance was very classy. i liked that even though there were a lot of tables filled with people surrounding my table, I couldn’t really hear the other patrons (the tables were spaced out).

My fellow foodie and I ordered 2 appetizers:
1. the baked blue crab w brie and chives au gratin $10. the texture was fluffy and cheesy. the cheese flavor was very dominant, especially the pecorino romano taste.

2nd appetizer: lobster beignets with spicy remoulade $12. these were amazing! seriously out of this world! they were crispy and very generous with the lobster filling. it was completely unaltered.

then I ordered the lunch special of the day: open-face lamb shank sandwich on top of collard greens with a side of super crispy french fries for $9. the lamb shank was moist and flavorful, the collard greens were a bit much but I loved the flavor of the gravy juice over the lamb over brioche.

my friend ordered the fish of the day: red drum fish courtbouillion with Louisiana popcorn rice, blue crab beignet and sauce piquant for $16.  I’m not a huge fan of fish myself unless its salmon but the sauce was very rich and the fish texture was great. I think my favorite part of this dish was the blue crab beignet though. It was amazing.

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