Cooking with Michelle 101- "Bulgolgi" meat

Today I made some “bulgogi” for lunch. The reason why I say “bulgogi” is because that was the taste I was trying to achieve minus the ginger, rice vinegar, and cooking wine. The results- delicious! I used some leftover thinly sliced steak pieces and left the meat marinated overnight (or for an hour.) –   Here’s what I used-   1 lb of thin steak slices 1/3 cup of soy sauce 2 tbsp sesame oil 3 tbsp sugar 1 tsp black pepper 1 tbsp of garlic powder (I didn’t have any more garlic cloves) 1 onion   I kept the steak slices to their original size, maybe cutting it in halves at the most (I think it marinates better this way)   Mix all the seasoning with the soy sauce and sesame oil. Add the meat into the bowl and cover it completely in the sauce. Cover the bowl and place in the fridge to marinate over night; you can also do 20 minutes minimum, but 1 hour is ideal.   After the meats is done marinating cut it into desired edible pieces.   Cook onions until soft and golden then add the cut meat.   Add any more additional seasoning if needed and keep cooking until meat is done. Once meat is done, serve with rice and enjoy with some good old kimchi on the side!   As my panchan I made soy sauce tofu (not dubu ganjang jorim though.) I haven't had this in a long time so I decided to treat myself today! This recipe is really easy. All you need- 1 pkg of tofu (I prefer to use the soft kind) 1 cup of water 1 cup of soy sauce 1 tbsp of garlic powder and onion powder chopped green onions (optional) 1 tbsp of sesame seeds 1 tsp gochugaru (red chili powder) a dash of dashida Get a sauce pan big enough to fit the tofu in but not too big like a frying pan. Cover the bottom of the pan with the soy sauce, add the cut up tofu pieces, and then add some more of the soy sauce covering all of the tofu. Add the water and the rest of the seasonings minus the green onions. Let the tofu come to a boil and continue boiling it for 20 minutes on medium heat. Keep the lid on partially as well. (Fully covered is best but mine always overspills.) After the time is up, it's ready to serve! I like to serve mine in a small bowl (so that way the sauce is in there as well) and I sprinkle the green onions on top to add to the finishing touch. ^_^

I know the final picture doesn't look all that, but I forgot to take a picture after it finished cooking. So, I got one while I was enjoying it on my lunch break. ^-^ So good!!