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Question for OIF/GWOT vet eggers

ShadowNickShadowNick Posts: 520
edited March 2012 in EggHead Forum
So, during my tour, everytime I passed through Ali Al Salem I made a point to stop at a Chinese joint on base in the transient housing food court. They had the absolute best spicy beef bulgogi I've ever had. I was wondering if any of you had the opportunity to stop by there, and if so, any suggestions for replicating the recipe on a wok.
Pentwater, MI


  • travisstricktravisstrick Posts: 5,001
    I tried to avoid chinese food in Kuwait. It's kinda like eating afghani food in Texas, not a good idea.
    Be careful, man! I've got a beverage here.
  • fishlessmanfishlessman Posts: 22,884
    so you were eatin korean food in a chinese restaurant in kuwait. i think there was a recipe on the dizzy pig site but i dont see it there now, send an email there and i bet he has a good recipe
  • ShadowNickShadowNick Posts: 520
    Well, I called it a chinese place, it was more just general Asian.

    Travis... There was also a passable italian joint at Tallil AB
    Pentwater, MI
  • travisstricktravisstrick Posts: 5,001
    I just spent a year at tallil, I didn't eat there a single time.
    Be careful, man! I've got a beverage here.
  • fishlessmanfishlessman Posts: 22,884
    edited March 2012
    heres nature boys recipe, ive done this marinade with strips of beef overnight, then the wok, adding chopped thai peppers doesnt hurt

    Korean Beef Ribs (bulgoki)

    Submitted by: Chris Capell

    Probably not true Korean style, but they taste good. I have been
    making them for years on the gas grill, but as we know, everything is
    better when Egged.


    · *10 pounds Korean style beef ribs

    · *2 bunches of green onions

    · *¼ cup of sesame seeds

    · *Sesame oil

    · *Soy sauce

    Preparation Directions:

    • Find Korean Style beef ribs. They are beef ribs cut across the
    bones. Approx. 3/8" thick. Most Korean markets carry them. When my
    brother-in-law was in town we found them at the Military Base
    Commissary. Local grocery stores didn't seem to want to cut them that
    thin. They said that style of ribs is cut on a multi-blade band saw.

    Roast sesame seeds, or cook up in pan until golden and fragrant.

    • Crush sesame seeds slightly (I use mortar & pestle)

    • Chop green onions

    Lay one layer of ribs in casserole dish. (or any big pot that will hold all the ribs)

    • Sprinkle liberally sesame oil and soy sauce on ribs (I know oil and water don't mix, but it works fine!)

    • Sprinkle green onions and crushed sesame seeds on ribs.

    • Start another layer of ribs on top, and repeat with oil, seeds, soy, onions.

    • When you are out of ribs, let stand a few hours.

    • Transfer to another container by taking top layer of ribs and
    laying on bottom. Relayer all ribs in new container in new "stacking

    • Dump remaining marinade from original container over top.

    • Let stand another hour or five.

    • Ready to cook!!

    Cooking Directions:

    • Fire up the egg.

    • If you like them crusty, cook like a steak.

    • Sear hot (700-750) for a minute or two on a side, then close up
    egg drafts and cook a few more minutes depending on you liking.

    • They are pretty thin so they cook fast.

    • If you like them less crusty, sear very quickly, then close up drafts and cook 10 or 15 minutes.

    As you can see, everything is kind of loose here!! But they always taste good.

    Special Instructions:

    • Serve with Asian wet sticky rice and a vinaigrette type of salad, with lettuce, tomatoes and cucumbers.

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