my first attempt to recreate the award winning korean chili.
here's what went wrong:
not creamy enough
too many cloves
chopped up up the bulgogi too much
things i did right:
remembered all the ingredients
cooked the galbi per.fect.ly.
turned out okay. not terrible, not great.
but at least i know how to fix it.
and next time, i can get it awesome.
here are the pics, enjoy.
chili that's been cooking for 6 hours...mmmmmm
my perfectly marinated and grilled galbi
texas-style (no beans)
2 different kinds of korean bbq
bulgogi - marinated 24 hours, seared and cooked for 6 hours
galbi - marinated 24 horus, seared and dumped in at the end
rice, topped with chili, kimchi, seaweed, and green onion