We had home-cooked Korean Bulgogi complete with banchan this evening:
The meat was Blackmore Wagyu MB5. Not the fattiest cut, but I like it because there is more flavour and “bite” to it.
For the banchan I made stir-fried fishcake (Eomuk Bokkeum), beansprouts (sukjunamul-muchim) and spinach (sigeumchi-namul). Added on kimchi and radish that I bought as well. Tried making the Seafood and Green Onion Pajeon too but failed miserably. Was just too stodgy and wouldn’t crisp up. 😬 We shall try again next time, انشاءالله
Bolehhhhlah buat ghaso², rather than having to spend RM1,500 at a restaurant for the 1.5kg of beef I served, the meat alone just cost me RM150 (Wagyu at that!) At Q*ngH*Gu, it’s RM 312 for 600g… bayangkanlah yang dinging
