I've been sorting through old recipe cards and getting hungry just reading them. One recipe for Bulgogi (grilled beef strips on skewers) was a favorite appetizer that I often made for friends. Another was a recipe for an Asian salad from an old restaurant in downtown Minneapolis, now closed.
I decided to make a dinner one night, using some of these recipes. To round out the menu, I made a half recipe of Peanut Noodle Salad and still had some left for lunch, the next day. (I used up all of my green onions in the marinade and didn't have any to use in the salad so I sliced some celery instead for color.)
Here is the package of lo mein noodles that I used in the salad.
Country Ribs with Bulgogi Marinade
(I used this Bugogi marinade with country pork ribs instead of beef.)
1/2 cup soy sauce
1/3 cup water
1/2 cup sugar
1 tablespoon sesame seed
2 garlic cloves, finely chopped
2 teaspoons sesame oil
1 teaspoon Asian chili paste, if desired
2 green onions, sliced
4 boneless country pork ribs (about 1 1/2 lb)
1 tablespoon water
1 teaspoon cornstarch
In large bowl, combine all ingredients except pork, 1 tablespoon water and cornstarch. Stir until sugar is dissolved. Add pork; cover with plastic wrap. Place in refrigerator for at least 30 minutes.
Heat grill to medium setting. When ready to grill, remove pork from marinade; reserve marinade. Place pork on grill. Cover grill; cook 20 to 30 minutes or until pork is no longer pink and meat thermometer inserted in center read 160°F.
Pour reserved marinade into 1-quart saucepan. In small bowl, combine 1 tablespoon water and cornstarch. Bring marinade to boil. Stir in cornstarch mixture, stirring constantly until thickened, about 1 minute. Spoon sauce over ribs.
2 to 3 servings
Easy Asian Salad Dressing
(Spoon over a mixture of lettuce, sliced radishes and sliced cucumbers)
2 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon rice vinegar
1/4 teaspoon MSG
In small bowl, combine all ingredients; stir until sugar is dissolved.
2 servings