The Sun and the Wolf: Korean BBQ Burrito Night!

Confession: the Sun and the Wolf were a little burnt out from cooking. Did we mention that Wednesday dinners have been taking place since August 16^th? We needed a break and so we made something we had made before that was easy and successful. This brings us to: Korean BBQ Burritos.

The past couple of weeks our guests have been saying (complaining?) that we are taking too long to put out food. This has sometimes been the case when 9:30 creeps up and dinner is still not on the table. The Wolf had the brilliant idea of serving an appetizer in order to keep people happy and out of our hair. So, we made soup. A soup that was as simple as possible and yet was still well received, go figure.

The Sun and the Wolf Korean Vegetable Soup

Serves 12

12 cups vegetable broth (or chicken broth if not serving vegetarians)

6 large white potatoes, peeled and cut into bite-size pieces

5 carrots, peeled and cut into bite-size pieces

2 cups white button mushrooms

2 cups leeks

salt and pepper to taste

red hot pepper flakes and/or Sriracha to taste.

In a large pot, put the carrots, potatoes, and broth over high heat. Once boiling, turn down to a simmer. Cook for about ten minutes or until tender. Add the mushrooms, onions, salt, pepper, and spice. Stir and cook for about 2 minutes. Adjust seasoning as desired.

Korean BBQ Burritos

It’s hard to give a recipe when we didn’t really cook anything. Lucky for us, there is a Korean section at H-Mart. There and throughout H-Mart we bought kimchi, pickled cucumbers (different from your traditional pickles), bean sprouts, radishes, cucumbers (which we julienned), and cilantro. Additionally and most importantly we also bought our marinated meats from the Korean section: short rib and pork belly.

From there we cooked up some rice, sautéed the meats, and put everything in serving bowls.