what to serve with . . . bulgogi
Well, not traditional bulgogi, but this tasty recipe from the NYT: http://www.nytimes.com/2011/09/18/mag...
I made it a year or so ago for family, and can attest to its deliciousness. But I didn't do anything with it. Now for a small dinner party, what would you serve on the side?
The Korean take on potato salad goes very well with bulgogi sandwiches.
About 1 ib potato
1 large fiji apple (or semi sweet apple)
1 small Asian pear
1 chopped green onion
3 to 8 cloves raw garlic
1 small shredded & chopped carrot
1/4 teaspoon salt
1/2 to 1 cup mayo
boiled egg, mashed
Fill a pot with cold water, gently add the eggs and bring to a boil over high heat.
Cook for 4 minutes, remove from heat and cover.
Let stand until cool.
Wash the potatoes then peel and rinse in cold water.
Cut into about 1 inch by 1 inch cubes and rinse again.
Bring a large pot of water to a full boil, add 1/4 teaspoon salt and the cubed potatoes (add 2 cubed carrots now if desired).
Boil until semi tender (chop stick or fork passes through with slight resistance).
Drain and let cool.
Set 8 or 9 of the cooked potato cubes aside and add the rest to a large mixing bowl.
Peel and quarter 4 of the boiled eggs, then add to bowl.
Peel apple and nashi pear, then cut into about 1 inch by 1/2 inch pieces and add to bowl.
Toss until well mixed.
Make the dressing
In a medium mixing bowl mash the remaining eggs and potato cubes together.
Add the mayonnaise, garlic, carrot, and green onion, and work into the dressing.
Add the sugar and pepper (start with smaller amounts and add to taste) then mix well.
Dressing should be stiff.
Add dressing to potato mix and stir until well mixed.(You can add a little more mayonnaise if the dressing is too stiff to mix well).
If desired garnish with one or two finely chopped green onions and or toasted sesame seed.
Chill and serve cold or at room temperature.