| This is what I love about this cookbook. It is full of real family recipes, that Jo really cooks. And this recipe from her mom is just as beautiful as it is delicious! If you have been to Magnolia Market in Waco you might have had the chance to run into Joanna’s mom at the shop or the restaurant. I love that she enjoys spending time out in public and she is always willing to take a photo with anyone that asks. It is really special. I have never seen Chip and Jo just hanging around, but this makes is feel like you have a little connection to them. So Nan, if you ever read this, I hope I did your recipe justice.
The best tip I can share with you for this one is to read the recipe in full before you even go to the grocery store. I had to relearn this, the hard way unfortunately with a few recipes as I cooked my way through the Magnolia Table Cookbook. Thankfully when I got to this one I had learned my lesson. Which was good because I had to make a few notes on things to find for this recipe. I had to scour my local Asian groceries and specialty stores for a few of the key ingredients. I had a little bit of a hard time and had to search the internet to find the Gocugaru. This is actually the Gocugaru that I ended up finding in my third Asian Grocery. If you plan far enough ahead you can get it from Amazon.
This is actually the key ingredient for the ‘Cucumber Kimchi Salad’ and again we get a great double recipe out of this one. I remember as a kid my dad loved to make cucumbers and onions in vinegar and in my case this just takes it to another level. It is like experiencing that all over again with a fresh new layer of flavors. It really is worth getting your hands on the Gocugaru (red chili powder) because it is much different than anything you might have experienced in Tex-Mex or Italian food. It can’t be replaced by ancho, cayenne or paprika because it doesn’t have the heat or the smokey flavor those do.
I have actually made this salad a few times since I also made the bulgogi because I had so much red pepper powder and it really is delicious. I have made it a side for fried rice that I made and even Mexican style tacos I did one night. It has been a big hit at my house and I am glad that everyone has enjoyed it as much as I have.
Another reason that I mentioned to read the recipe in full is that the meat for this dish needs to marinate overnight. This is a really important step, I would say it needs at least 10-12 hours to really soak up all the delicious flavors that you get from the marinade. I know that Jo says in the recipe to let it hang out for 4-5 hours, but I think the longer the better. It really gave the meat a nice rich barbeque flavor, and I think it made the marinade get really nice and glossy when I cooked the meat. It is real Korean barbeque, it gets sticky, sweet and delicious. The only substitute that I had to make was with the suggested Banfi Rosa Regale, I searched 4 different grocery stores and ended up just using a sparkling rosé. I figured I would use something I could drink later.
I have no idea if I did this recipe justice or not, but I completely fell in love with it. I want to make it again and use a more tender cut of meat. I ended up using an Eye of Round, but I want to try it with a nice sirloin and I think that I need to cut the meat much thinner. But the flavor was great and now I have a better understanding of what to expect. Sometimes that’s just how it goes when you try a new recipe. You have to experience it once so you can do it better next time.
I would love to hear from you on how it came out when you made it or if you have experience making bulgogi and can share some insights with me. Leave me a comment below and let me know. Feel free to ask any questions that I might not have answered here as well.
If you don’t have the cookbook yet and want to give this recipe a try, Jo shared it here. I encourage you to jump out of your comfort zone if this seems out there to you. It really is worth it!
Until next time, happy cooking!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice ?
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the most soft in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen! ?
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. ?
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen ? Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. ? But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in every kitchen, get your copy HERE!
Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.