WHAT'S FOR DINNER?

I had been reluctant to post a full Korean meal in the blog for fear of giving away my origins, but now that you all know, here's a photo of a Korean meal.  We probably only have Korean food once a month or so.  Mostly because it's a lot of work unless you eat it regularly.  Fortunately, some of the side dishes freeze pretty well.  In a typical meal, there's some combination of dead animal and/or a stew, along with a bunch of side dishes.

So the main dead animal is grilled beef tenderloin (lower right).  Normally, tenderloin is not a cut of beef found in most Korean dishes.  The dish above is usually served with super-thin slices of brisket with no marinade and dipped in a sesame oil and salt dip (the orange sauce).  But Mrs. Fly wanted to try something a little different, and it was really good - a great change of pace.  I guess you can't go wrong with simple high quality beef and a tasty dipping sauce.  Lesson:  tenderloin > brisket ???

Mrs. Fly also went overboard and made a second dead animal dish (upper right).  This is basically pork sauteed with kimchee (so it has a meaty, savory taste to it).  Normally, Koreans use pork belly for this, but Mrs. Fly tried it with regular pork.  TBH, this one wasn't as good.  Lesson:  pork belly >>> pork !!!  LDO.

In many meals, there is a stew of some sort.  This stew has a fermented bean curd base and has tofu.  Not really a fan of it, but it's a staple.  On the square plates, Mrs. Fly made fried tofu (on the square plate) and opened a package of roasted seaweed (which is good with rice).  The 3-sectioned container in the middle has sauteed fish cakes, marinated mung bean (kind of like bean sprouts), and marinated root/plant/leaf thing-a-ma-jiggy.  LOL.  I'm such a faux Korean - I have no idea what it's called.  I'll talk more about the non-dead animal dishes in another post.