We knew what lay ahead so we actually planned that meal the day before. We had bought the ingredients and before we went to bed I fixed the marinade and he prepared the meat. We had bought the already boned chicken thighs so only the skins had got to be removed. No hard work. The marinade ingredients were mixed together before everything was put into a glass container with a tight lid and stored in the refrigerator.
So, the following afternoon, after the whole day of fixing, tidying, clearing and cleaning, both indoors and outdoors, he made the fire and manned the grill while I prepared the crisp spring green salad to go with the meat. We were lucky to get our hands on Gernika peppers, so they were grilled alongside the meat.
I’m happy to report that in true David Lebovitz spirit we didn’t fuss about the authenticity of the recipe. Genuinely Korean or not, this dish was fantastic. Tasty, spicy, tender. I omitted the sesame seeds for the simple reason I stock none and added a tablespoon of concentrated tomato paste to the marinade. To me, to us, it was the perfect inaugural adventure in Korean food.
Chicken bulgogi, ladies and gentlemen:
And the green accompaniments:
The day was rounded off with an easy and delightful walk by the beach. Everything around us turned pink and seemed to glow in warmth although it was quite chilly.
Man, the sun setting was a pure joy to watch.
For the recipe please go to Chicken Bulgogi by David Lebovitz. His photos and descriptions are marvelous.