No more Turkey, went full Bulgogi

[Bill Schultz]

Had a hankerin, so picked up some Ribeyes sliced real thin by the Butcher. About 1/4"

All the ingredients lined up, went full Korean this time and used Pear Juice instead of white sugar.

All put together

In the fridge for the rest of the day

The cooking station tonight with a couple of glasses of good Sake

After the turn

You Sake lovers need to get your hands on this one, it is for serving chilled and has a slight carbonation to it and a flavor that is heavenly

So thirty some years ago my Mom gave the CEO her recipe for a Cranberry Fruit Mold that is incredible and she has been making it every Thanksgiving and Christmas since. Had some leftover and it made a perfect side with the rice.

Your plate, enjoy

 

[John Wheeler]

You sure know how to put it all together! I need one of lodge hibachi deals too. Well done.

 

[Rich Dahl]

Very nice cook Bill as always. Really like the hibachi really adds to the cook!

 

[Barb D]

I like, I like great job as alwas Bill. I love to fine a little hibachi again, we had one many many moons ago .

 

[Brian Dahl]

Order up! Looks good buddy. I usually don't seek sake, but I'll keep an eye out for that one.

 

[Cliff Bartlett]

Wow Bill, that looks delicious! The last time I saw you cook on that Hibachi I thought to dig mine out of storage. Typical me, I never got to it so I've made a note to do it again. Great cook!

 

[CaseT]

Great looking Bulgogi!

 

[Dean V]

looks very yummy to me. You know, I love plain white rice and the stickier the better.

 

[russ olin]

Another fine cook by Bill. spot on for sure

 

[John Solak]

Very nice!!! Would rather have that than turkey any day!!!

 

[Bill Schultz]

Thanks Guy's, it is one of my all time favorites.

 

[Jose Suro]

Man, that looks so good I will no be forced to try it!!! I've bookmarked this for future reference .

 

[Nick_U]

I like the way you cook bulgogi! Makes me want to try it