A friend suggested this from Costco. I made it from family visitors in July. I did the onions, broccolini and mushrooms in a separate pan. Then browned the meat in a wok.
We all loved it.
For John and I this would easily make 6-8 meals, depending on what else is served with it.
Bulgogi (/bʊlˈɡoʊɡi/ buul-GOH-ghee, UK also /ˈbʊlɡɒɡi/ BUUL-gog-ee, US also /ˈbuːlɡoʊɡi/ BOOL-goh-ghee;Korean: 불고기 [puɭɡoɡi], lit. 'fire meat') is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Bulgogi came from the Korean word bulgogi (불고기), consisting of bul ("fire") and gogi ("meat").
I cooked it again for John and I. This time I made it in one pan. I browned th before adding the meat. When serving, sprinkle it with scallions and white sesame seeds.
I thought about other variations, in any combination.
Bean sprouts, snow peas, bok choy ✅Aug 13 2025 Rice noodles
Lettuce wraps
Ramen noodles
Pho with beef broth, bean sprouts vegetables
Thai peppers Make a more juicy sauce with beef stock, hoisin sauce, oyster sauce
Rice wine, soy sauce, siracha Add teriyaki sauce Peppers mushrooms, bean sprouts Aug 27 2025 added onions with garlic, ginger and gochujang, served with cilantro and sesame seeds Crispy green beans Cilantro sprigs and matchstick carrots
Tacos with coleslaw, jalapeno
Fajitas sauteed peppers, onions, cheese, sour cream, hot sauce, guacamole
Bowl with kale, spinach, cucumber, rice
Frozen Asian vegetables package
Serve with:
Kimchi
Pickled cucumbers, onions, radishes
Jicama
Dumplings
Egg rolls
Onion/scallion pancake
Furikake
Mango salad
Fried egg
August 25 2025
Costco isn't carrying it currently. I did find this in a Korean grocery store on Yonge.
I'm always looking for alternatives to potatoes and rice. I love egg noodles but they aren't gluten free. We've been using rice or vermicelli noodles in pho soup for some time. We also used them in the virtual cooking class we took we took last month. They were in the spring rolls.
Note: Gochugaru can be found at PAT, Galleria and H-Mart, but any crushed and dried chili peppers can be substituted.
I used gochujang.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking. It is made from chili powder, glutinous rice, meju (fermented soybean) powder, and salt.
Ingredients
Makes three full or five snack portions: 400g fresh egg noodles I use gluten free rice noodles 3 tbsp canola oil 1 tbsp ginger, finely minced 1 scallion stalk, finely chopped 1 tsp coarse gochugaru chili pepper I used gochujang 1/2 cup smooth peanut butter 3 tbsp soy sauce 1 tbsp hoisin sauce 1 tbsp sugar or stevia 1 tbsp sesame seeds, toasted 2 tbsp sesame oil 1/4 cup water malt vinegar (optional) rice vinegar as malt vinegar is not GF sriracha (optional)
Technique
1. In a small saucepan, heat the canola oil until smoking hot.
2. In a heatproof bowl, pour the hot oil over the ginger and scallions to bring out the aroma. Return saucepan to heat and set bowl aside.
3. Add sesame seeds to the saucepan and stir every few seconds until aromatic and lightly browned.
4. Transfer seeds to the bowl with the ginger and scallions. Add the rest of the sauce ingredients. Stir until smooth.
5. Meanwhile, cook the noodles per package instructions and drain, reserving about 1/4 cup of cooking water. Rice noodle method
6. Return noodles to the pot. Add sauce until the consistency is similar to alfredo pasta, adding some cooking water if necessary.
7. Garnish with more scallions and sesame seeds, and finish with a splash of malt vinegar and sriracha, if desired.
Sweet and Sour Sauce ½ cup honey 6 tablespoons rice vinegar 4 teaspoons soy sauce 3 tablespoons tomato paste
Added to sauce at end ** 1 tablespoon cornstarch 2 tablespoons water
Pork 1 ½ pound pork tenderloin cut into 1-inch cubes 1 teaspoon kosher salt divided ½ teaspoon black pepper divided ¾ cup all-purpose flour AP gluten free ⅓ cup cornstarch 2 large eggs 2 cups plus 1 tablespoon vegetable oil for frying 1 tablespoon minced garlic 1 cup chopped white onions ¾-inch sized pieces 1 cup chopped red bell pepper ¾-inch sized pieces 1 cup chopped green bell pepper ¾-inch sized pieces 1 cup pineapple chunks ¾-inch sized pieces drained 2 tablespoons sliced green onion ½ teaspoon sesame seeds
Instructions
In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside. In a small bowl combine the cornstarch and water. Season pork with ½ teaspoon salt and ¼ teaspoon pepper. In a shallow dish mix together flour and ⅓ cup cornstarch. In a separate shallow dish add eggs and whisk. Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture. In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes. Transfer pork to a sheet pan and drain on paper towels. Fry the next batch. Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean. Heat wok over medium-high heat and add in 1 tablespoon oil. Once the oil is hot add the garlic and onions, stir-fry for 30 seconds. Add in the red and green bell peppers, and stir-fry for 1 minute. Add in the pineapple and stir-fry for 1 minute. Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil. **Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork. Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.
And to something totally different! A Toronto coffee shop Niche is serving up a menu of these Freakshakes!
Saturday
The things I think about at 5AM.
Check the spices in the fridge - done. Remember last week I went to the Bulk Barn? I bought cardamom seeds, turns out I had not one, but two different packages in the fridge.
Filled up the other spices from my stash.
DVD movies - moved here five 5 cinco cinq V years ago and have never seen the light of day. Still outstanding
Travel books - too heavy to take with you. There are apps for that...
Or I print off info and then toss it as we go. Still outstanding
Electronics - printer, tablets, cell phones - still outstanding
Shredded more paper.
Baked an orange yogurt loaf. I thought I would freeze half but it was so good I never got a chance. Definitely a keeper!! BTW I used the no name gluten free flour from Bulk Barn and it worked like a charm.
Before I put the glaze on, straight out of the oven.
I made my first ever ice cream, coconut mango no churn. I had bought 3 mangos for $5 yesterday with another recipe in mind for company on Sunday.
I was a little icy, but that may be because there wasn't any cream in this recipe and I don't think the coconut milk was full fat.
BUT I think I have found an even better recipe from Gordon Ramsey!!!
I tired a new recipe (it's family, after all) P F Chang's Mongolian beef from Damn Delicious. It doesn't marinade the flank steak and I thought it needed it as it was a little tough for my liking. I also tripled the sauce amount as we like more sauce for the rice.
I served it with slivered snow peas, celery, scallions, carrots and cucumbers and made an Asian salad dressing. The recipe in the video above also looks very good as they add chopped mushrooms and top it with slivered radishes.
For dessert I made a coconut cheesecake adding some shredded coconut and omitting the *shudder* Cool Whip. I topped the servings with pureed mango mixed with lemon juice and honey and also chopped macadamia nuts.
Monday we headed out to Humber Nurseries to pick up some plants for our balcony. We decided to go with succulents as it gets quite warm out there.
We used to go to the nursery all the time when we lived in our house and gardened a lot.
There were some odd strange garden sculptures for sale.
This was rather cute, sorry about the price tag attached to her spectacles! Books and cats, certainly appeals to me.
This place is huge!
On our way back we made a stop. We saw these statues from the highway on our way to the nursery.
When we got back I set out to plant our plants. The nursery had a similar planter for sale at $119, I made two for about $100 including the soil and the pots.
I had bought a pomegranate (first time ever) with the intention of using the seeds to serve with the cheesecake but went with the mango instead.
I love the seeds and first had them in yogurt in Mexico.
Tuesday we puttered around home as it was a rainy dull day.
Lunch was gluten free hot dogs.
I decided to make a pot of chicken soup, the stock was from a frozen batch I had and then added vegetables and spices. I did it in the slow cooker, for no particular reason, here it is cooking on high after about an hour.
Dinner was leftover Mongolian beef and rice with salad, I did saute some mushrooms, snow peas and tomatoes in soy sauce, hot chili sauce and rice vinegar to serve with the meat.
Wednesday was a gloriously warm day. Finally!
For lunch I used the leftover carrots and potatoes to make cakes. I had come across a recipe for them to be served with a curry sauce. We didn't love the curry sauce, it definitely needed something to combat the slightly gritty curry.
John went to his weekly golf game and I went for a haircut and then went looking for two CONTACT photography exhibits. I found one, at Scotiabank, Nature is Calling, that I didn't really care for.
I realized I had never been in the Scotiabank street level, Old Banking Hall before!
This is the heart of the banking financial district, in the photo below you can see t he BMO sign reflected.
The only piece in the exhibit that I liked.
CIBC has this sign for Canada's 150th birthday coming up in July.
I didn't find the second exhibit, in the CIBC (Canadian Imperial Bank of Commerce) building across the street. But I did come across a fascinating display of historic banking equipment in its lobby. I will have to go back with John as he will enjoy it.
I came home and replanted the herb garden I had bought last week into various pots for the balcony.
I made a mozzarella stuffed meatloaf with mashed potatoes, corn and Brussel sprouts for dinner. Not a bad recipe, but it needed more spices.
Thursday we were treated to lunch at Canoe, as it is one of our favourite restaurants. It is on the 54th floor of the TD building in the heart of the financial district.
The menu always reflects Canadian sourced items.
I had "braised tamarack lamb anchovied turnips, broccoli, spätzle + beurre noisett".
OK so I googled anchovied turnips when I came home as there was no flavour of anchovies.
Seems there are quite a few turnip recipes with anchovies.
John and our host had "b.c. halibut spring vegetable fricassée, taramasalata, charred romaine + crispy brandade fritters". Not sure where the taramasalata was however.
The lobby of the TD building had an interesting display.
Some photos as we walked around.
Dinner was leftover meatloaf after that exotic lunch.
Friday I met my BFF for lunch and a looooong chat!
John golfed.
Dinner was steak, baked potatoes and broccoli.
BOOKS
Reading has definitely taken a back burner the last couple of weeks to knitting and cooking show competition bingeing.
I thumbed (electronically) through a library book, A Beautiful Bowl of Soup this week. The title is from a Lewis Carroll poem: BEAUTIFUL Soup, so rich and green, Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! Soup of the evening, beautiful Soup!
It seemed every recipe was a family favourite. It did leave me wanting to make a tomato soup and an onion soup.
I started reading Love May Fail and so far I am enjoying it.
DECLUTTERING
1 bag shredded paper - is there no end?
4 hand towels blue and green. They were looking tired and old.
John - t shirt and a pair of shorts
Some user manuals/brochures that can be found online
Plant pots
Their Asian name is Ssn Choy Bau or Bow.
San choy bau is a classic Chinese dish that can be found on a lot of menus. Traditionally, its made with chicken or pork mince and uses water chestnuts in the recipe. The cooked meat mixture is then placed in iceberg lettuce cups and rolled up to be enjoyed.
It is often an appetizer and I have done that for company but we often have it as a main course.
We are totally addicted to these. I could see making them with pork, beef or turkey as well.
Mushrooms A couple of red Thai chilies chopped or jalapeno
1/4 cup hoisin sauce to ensure gluten free I make my own.
2 tablespoons soy sauce gluten free
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
Matchstick carrots
Chopped celery 1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
White sesame seeds Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce I use iceberg - -for an appetizer endive would work well
Bean sprouts/cabbage could also be used
DIRECTIONS:
Heat olive oil in a saucepan over medium-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, carrots, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. Sprinkle with sesame seeds.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
SPICY SOY SAUCE
1/4 cup soy sauce
2 teaspoons chili sauce more or less depending on how spicy you like
1 teaspoon honey
Rice wine vinegar
Chopped green onions for garnish
Toasted sesame seeds
Add the soy sauce, chili sauce, and honey to a small mixing bowl.
Whisk until combined.
Pour into serving bowl and top with green onions and sesame seeds.
I mixed the following and marinated boneless chicken thighs for a few hours, the longer the better.
The volume below would work for 8-10 chicken thighs so adjust accordingly.
1/3 cup Honey
1/4 cup Ketchup
2 tablespoons Soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons Hot sauce - your choice I usually have several on hand. I would put more the next time.
1 tablespoon Chopped garlic
Pineapple chunks (optional - grilled)
Many of the recipes then cooked them in a frying pan before transferring them to the oven. I thought, why add that step? So I put them into a roasting pan and poured the remaining marinade over them and baked them for about an hour. They were delicious.
I could see using this marinade on chicken wings too!
I've tried a few recipes recently to reproduce Chinese take out. Finally success!! I reduced the amount of meat as I was making it for only the two of us. I served it with steamed rice and bok choy - click here for the recipe.
Ingredients 2 to 2½ lbs boneless, skinless chicken breasts I used boneless skinless chicken thighs salt and pepper 1 cup cornstarch 3 eggs, lightly beaten I only used one as I used less chicken. ¼ cup vegetable oil 1 cup sugar 6 tablespoon ketchup ¾ cup apple cider vinegar 1½ tablespoons soy sauce 1½ teaspoons garlic powder
Instructions Cut the chicken into bite-sized chunks. Season with salt and pepper. Preheat the oven to 325ºF. Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken. In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken. Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.
We had friends over for dinner a while ago and had a delicious roast pork simply coated in olive oil, dijon mustard and honey.
What to do with the leftovers? I love cold pork, my husband, not so much. I made twice cooked pork for him, but it's not a favourite of mine as I don't like reheated pork.
Then I had the idea to make moo shu pork with pancakes, something we both love ordering and often pick up Peking duck to have with pancakes sometimes.
I looked at many recipes and ended up using several ideas and adding some of my own.
This was so good we had it again the next night!
Moo Shu Pork
1/2 pound porktenderloin, julienned
For the Marinade:
2 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoon sake or xiao shing wine, can replace sake for dry sherry
1 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon grated garlic
Cooking:
6 tablespoons canola oil
1 cup fresh shitake mushrooms, julienned
2 cups shredded cabbage
1 cup carrots, julienned
1 cup snow peas, trimmed, julienned
1 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon grated garlic
3 teaspoons sake
2 tablespoons oyster sauce
Salt and pepper, to taste
Lettuce, or flour tortillas gluten free use lettuce
For the Garnish:
Hoisin sauce
1 bunch scallions, sliced on the bias or made into scallion brushes. Make scallion brushes by holding the white part of the scallion on one side and making several vertical slices through them. Keep them in ice cold water to make them bloom.
PREPARATION
To a plastic bag, add soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and pork. Marinade for at least 4 hours or overnight in the refrigerator.
Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes, season with salt and black pepper. Transfer pork to a serving plate with the eggs. Wipe the wok clean.
In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork.
In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in grated ginger, garlic, sake, oyster sauce and stir fry for 1 minute. Then transfer back the pork, cabbage, mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.
Serve with hoisin sauce over moo shu pork skins or over lettuce.
