{"id":59,"date":"2010-04-15T22:31:42","date_gmt":"2010-04-16T02:31:42","guid":{"rendered":""},"modified":"2011-02-01T23:54:53","modified_gmt":"2011-02-02T04:54:53","slug":"daeji-bulgogi","status":"publish","type":"post","link":"https:\/\/pappp.net\/?p=59","title":{"rendered":"Daeji Bulgogi"},"content":{"rendered":"\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/pappp.net\/wp-content\/fp-content\/images\/daejibulgogi_sm2.jpg\" alt=\"daejibulgogi_sm2.jpg\"  title=\"daejibulgogi_sm2.jpg\"  class=\"center\"  width=\"500\" height=\"464\" \/><br \/>\nI made something fairly close to Daeji Bulgogi (spicy Korean barbecue pork) for dinner today.  I&#8217;ve been trying to figure out how to approximate Korean Barbecue for a while, and the current arrangement is pretty close.  It&#8217;s made from very thin slices of pork briefly marinated in roughly equal parts brown sugar and Guilin chili sauce, about half as much each crushed garlic and rice vinegar, a splash of sesame oil, and enough shoyu to get it into a suitable marinade consistency.  Cooked in oil in a HOT cast iron pan to try for nice searing, with a thinly sliced onion added about half way through cooking to get caramelization.  It is very tasty, and has that excellent sweet heat to it, but lacks a little bit of the upfront intensity (both hot and sweet) from what I&#8217;ve had in restaurants.  A-, Would Nom Again.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made something fairly close to Daeji Bulgogi (spicy Korean barbecue pork) for dinner today. I&#8217;ve been trying to figure out how to approximate Korean Barbecue for a while, and the current arrangement is pretty close. It&#8217;s made from very &hellip; <a href=\"https:\/\/pappp.net\/?p=59\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-59","post","type-post","status-publish","format-standard","hentry","category-foodblogging","category-oldblog"],"_links":{"self":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/59","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59"}],"version-history":[{"count":0,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/59\/revisions"}],"wp:attachment":[{"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}