Dinner tonight was awesome

It’s a lazy beautiful Sunday.  It’s unfortunate that it’s dark out this early, but really, it’s still February…what should I expect?  It was in the 50s and 60s today though, so I won’t complain about it getting dark early.

Anyway, I spent most of the day studying for the LSAT.  I’m going to take it again in June to raise my score, because frankly it wasn’t good enough to compete with most people.  I scored a 166 on the diagnostic, so we’ll see how high I can go with it (and how high I can keep it)!

After a few hours at the library, I decided that I needed some soy sauce (since my old stuff started to go funny…), so I went out to Super H Mart.  H-Mart (aka Han Ah Reum) is a Korean grocery chain endemic to this area – there are a couple elsewhere, but I think it started in Northern Virginia.  I’m not sure what the difference is between a “Super” H-Mart and a normal H-Mart, but whatever.

Anyhoo, I realized that I had some pork in the freezer, so I decided on a meal for the night.  It was quick, easy, semi-healthy (well, moreso than what I could have eaten otherwise…) and cheap.

Finished product - pork bulgogi on lettuce

The finished product!

The process follows below!

Mmmm Pork and stuff

  • Pork – I think it’s supposed to be thinly-sliced pork bellies, but I used chops and just cut them into really thin slices.
  • Pork bulgogi mix – I think it’s different from the Beef bulgogi mix, but I haven’t done a blind test between the two mixes.
  • Mushrooms
  • Kimchi
  • Onions
  • Rice
  • Romaine Lettuce
Ingredients necessary

Necessary Ingredients

The mix is good – it’s about $4 for the whole jar, and that whole jar works for roughly 5 pounds of meat.

Put the sliced onions and mushrooms in with the pork, and pour enough of the marinade over it.  Put that into the fridge for about 30 minutes, while you’re doing the rest of the process.

Marinating Pork

Mmmm....marinating pork....mmmm....

Anyway, make some rice with it, and also get some romaine lettuce as wrappers.

Romaine lettuce

Lettuce wrappers - the wider they are, the better. Makes it easier to stuff them and fold them.

Now that the lettuce wrappers are washed, and the rice is cooking, the pork should be ready for cooking.  If you have a flat skillet, that’s the best (at least that’s what’s used at the restaurants), but a pan worked alright for me.  Get it really hot and you shouldn’t need any oil, since the meat will have some fat on it anyway.

Since the pork’s thin and small, the cooking time should only be about 10 minutes.  But cook until the pork gets nice and hot.  You should also put the kimchi in at this point – just so it gets in there and makes everything nice and spicy!

Almost fully cooked!

Almost cooked!

After another couple minutes of letting the kimchi and pork intermingle for a while and cook thoroughly, take it off the stovetop.  Get your rice, get your pork mix, and get your lettuce ready for food!


Dinner is ready!

Good stuff eh?  It’s cheap, it’s tasty, and it’s not so bad for you either.  At the few restaurants I’ve been to, they give you garlic and jalapeños (yes, I put the accent mark in there because it looks cool), so those can be good in there as well.

After I made it, I ate it.  Mmm.

Now I’m just watching TV and slacking off.  It’s been a long day and I’m tired.  And now I’m very full – the 1/2 pound of meat is providing lunch for tomorrow!



I am extremely bored, this is font #4.  Use it and frame me.

Leave me alone. I'm bored!

Leave me alone. I'm bored!

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