I recently picked up marinated pork and chicken bulgogi on the way home from a local Korean and International supermarket, it grills up quickly and is super tasty.
But this time the chicken bulgogi took a Mexican spin - into the skillet with leftover bbq chicken quarters and a heaping tablespoon gochujang hot pepper paste. Onto the PK 360 with a chunk of plum wood and half an onion for smoke and aroma. Shredded the quarters and added a can of El Pato tomato sauce and a couple of chipotles in adobo sauce, Korean bbq rub and a couple ounces of cerveza. Then cooked for another hour.
Served on romaine leaves with rice, pickled onions, diced avocado, Monterey jack, carrots, cilantro and salsa. And a dash of hot sauce. I really enjoyed the Mexi-Ko flavors and heat and will continue to experiment and MSU!
Pork bulgogi was served on romaine with rice, red bell peppers, pickled onions, carrots, cilantro and sweet chili or Thai peanut sauce. Yum! Thanks for traveling along!
But this time the chicken bulgogi took a Mexican spin - into the skillet with leftover bbq chicken quarters and a heaping tablespoon gochujang hot pepper paste. Onto the PK 360 with a chunk of plum wood and half an onion for smoke and aroma. Shredded the quarters and added a can of El Pato tomato sauce and a couple of chipotles in adobo sauce, Korean bbq rub and a couple ounces of cerveza. Then cooked for another hour.
Served on romaine leaves with rice, pickled onions, diced avocado, Monterey jack, carrots, cilantro and salsa. And a dash of hot sauce. I really enjoyed the Mexi-Ko flavors and heat and will continue to experiment and MSU!
Pork bulgogi was served on romaine with rice, red bell peppers, pickled onions, carrots, cilantro and sweet chili or Thai peanut sauce. Yum! Thanks for traveling along!
