FOOD EXTRA

FIXER UPPER HOST JOANNA GAINES SHARES SOME FAMILY RECIPES

Mom’s bulgogi

SERVES 6- 8

BULGOGI

3 cups brown sugar, packed

1 ½ cups soy sauce

5 tbsp sparkling dessert wine

or sparkling grape juice

3 tbsp sesame oil

2 spring onions (light and dark green parts), chopped, plus

¼ cup sliced, for serving garlic cloves, chopped

tsp black pepper, freshly ground

1.8-2kg beef tenderloin, rib-eye, top sirloin or sirloin steak, thinly sliced (see tips)

CUCUMBER KIMCHI SALAD

2 cucumbers, peeled if desired, cut into 1cm cubes spring onions (light and dark green parts), thinly sliced on the diagonal

2 garlic cloves, minced

1-2 tsp gochugaru (Korean red

pepper flakes – see tips)

2 tsp sugar

1 tsp rice vinegar

1 tsp sesame oil

½ - 1 tsp kosher salt, to taste FOR SERVING

Steamed white rice

3 tbsp toasted sesame seeds

1-2 tbsp thinly sliced spring onion (light and dark green parts), to garnish

1 Marinate the bulgogi: In a large bowl, whisk together the brown sugar, soy sauce, wine, sesame oil, spring onions, garlic and pepper until well combined. Add the beef and coat it completely in the marinade. Cover and refrigerate for 4 to 5 hours.

2 To make the cucumber kimchi salad: In a medium bowl, combine the cucumbers, spring onions, garlic, gochugaru, sugar, vinegar, sesame oil and salt to taste, stirring gently. Cover and refrigerate until ready to serve.

3 Prepare a hot grill. Grill the beef on both sides until medium to well done – about 3 to 5 minutes – flipping halfway through cooking. Don’t crowd the beef, do this in batches, if necessary. As you finish each batch, transfer it to a serving platter and continue with the remaining beef.

4 Serve the bulgogi on top of the steamed white rice. Sprinkle with the toasted sesame seeds and the spring onions. Serve alongside the cucumber kimchi salad.

5 Store the leftover bulgogi and cucumber kimchi salad in separate covered containers in the fridge for up to 3 days.