Chicken Bulgogi Salad

We always enjoy Bulgogi when we eat at Korean restaurants. Bulgogi is made from thin slices of steak (or sometimes chicken or pork). The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as scallions, or mushrooms. We have had it served by itself or with cellophane noodles.

We decided to recreate bulgogi at home, but with chicken that we had on hand. Because it was a scorcher again today, we decided to serve it over a salad. My husband already had the chicken thinly sliced and marinating by the time I got home from work. I rummaged through the fridge to see just how many salad fixings we had. We were going to be three for dinner tonight, so I had to stretch a bit. We ended up having spinach and finely shredded cabbage tossed in oil and vinegar. Topped with blanched green beans, chopped heirloom tomato, chicken and corn. It was very tasty, a little chewy because of the cabbage, but overall really good.


Chicken Bulgogi
2 large chicken breasts
1 T sesame oil
2 T tamari or soy sauce
5 green onions, chopped
1/2 small red onion, chopped
1 T maple syrup
1 t sesame seeds
2 T oil

Thinly slice the chicken (if it is slightly frozen this is much easier). Mix with the sesame oil, tamari, onions, maple syrup and sesame seeds. Cover and let marinate for at least an hour. Heat a wok or a deep frying pan, and add oil and the chicken and the marinade. Cook until the chicken is cooked through (about 5 minutes).

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

This post is part of Works-For-Me Wednesday at We are THAT Family.

Moroccan Lamb Meatballs

When we were doing some grocery shopping on Sunday, we came across some pasture raised ground lamb. It was priced reasonably, so I picked some up. I immediately thought of making some lamb meatballs. I looked up a couple of recipes and combined some features from Nigella Lawson and some from Bon Appetit. Here are the results:

Moroccan Lamb Meatballs
1 lb ground lamb
1/4 C scallions, finely chopped
1/2 t cinnamon
1 t cumin
1 t turmeric
1/2 t cayenne
1 t allspice
1 t salt
3 T oatmeal (I used cooked steel cut oats)
1 egg
Vegetable oil, for frying


Put the lamb into a bowl and add the scallions, the spices, salt, oatmeal and egg. Work everything together thoroughly with your hands, and then place in the refrigerator for half an hour for the flavors to combine.

Scoop out some of the mixture and roll in your hands to form 1 inch meatballs. Place on a plate.

When the meatballs are ready, heat about 1/4-inch of oil in a frying pan. When the oil is hot, fry the meatballs in batches until golden brown all over (approx. 5-8 minutes for well done meatballs).

We served them with a Tamarind sauce. The results were delicious. The combination of the spicy, savory meatballs and the sweet, tangy sauce was taste bud heaven. We served our meatballs over Dirt Candy Roti. The next post will give a recipe.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop and Works-for-Me Wednesday at We are That Family.