I grew up eating meat jun all the time. Never in the home, but man oh man was it aways at least half of my Korean plate lunch that I’d get as a splurgy lunch. (The other half as usually kal-bi). Pile this up along side heaps of white rice, a ton of banchan (kimchi, panjeon – veggie pancake, and those vinegary potatoes for me please!) and it is basically my dream lunch. But what to do when there isn’t any nearby? Make homemade meat jun!
I’m pretty sure that if I could only eat one type of cuisine for the rest of my life, it would be Korean. The balance of sweet, salty, vinegary, meaty, vegetabley, crisp and light and rich and succulent flavors make my mouth water. And the banchan? *swoon* I have made beef bulgogi a few times, and I have usually altered recipes based on what I had in my pantry. However, I do think that this meat marinade is my favorite thus far. If you’re craving a refreshing bowl of Korean goodness, these Korean beef bulgogi bowls are for you!
Now who doesn’t love succulent glazed orange chicken? It is one of my guilty pleasures, even though I haven’t had it in a very long time. So many take-out varieties end in that fast food regret feeling, so I have steered clear for quite a while. However, that all changes when I came across this recipe.
