Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue

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KBBQ is one of my restaurant staples, there is nothing better than heading to Korean barbecue, eating banchan and ordering up (one of my favorites) bulgogi. Bulgogi is a thinly sliced marinaded meat with pears, garlic, ginger and soy sauce. I love getting this and what’s awesome is you can totally make this @ home. I paired the FARMER JOHN® Pork Tenderloin w a All-Natural Bacon Cheese Fondue. 

Some, not all, Korean BBQ spots, also serve some of their meats with cheese, where you watch it melt with your cooked meat to dip in like fondue. I notched it up by adding some FARMER JOHN® All-Natural Bacon. Although not as traditional, the smells in the air of your kitchen, and taste once it’s ready, will make you truly feel like you just stepped into your favorite KBBQ spot. 

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FARMER JOHN® Pork Tenderloin Bulgogi

  • 1 pear grated
  • 5-6 cloves of garlic grated 
  • 1 tsp ginger grated
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp sesame seeds 
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oil 
  • FARMER JOHN® Pork Tenderloin

Directions:

  1. Slice Farmer John Pork Tenderloin in thin strips, prepping it for your bulgogi marinade.
  2. Prepare your marinade items: 1 pear grated, 5-6 cloves of garlic grated, 1 tsp ginger grated, 1/4 cup soy sauce, 1 tsp red pepper flakes, 2 tsp sesame oil, 1 tsp sesame seeds, 1 tsp salt, 1 tsp pepper, 1 tsp oil. Add meat and set aside to marinate until rest of ingredients are ready.
  3. Once you have everything ready, get a pan hot with oil and start to grill your marinaded bulgogi. You can do this over a BBQ flame or you can use a pan on your stove, both work fine. 
  4. Grill about 6-7 minutes on each side, until charred and cooked through.

FARMER JOHN® All-Natural Bacon Cheese Fondue

  • 3-4 tsp of FARMER JOHN® All-Natural Bacon (1/2 for inside the fondue, 1/2 for garnish) 
  • 1 cup Gruyere Cheese (shredded)
  • 1 cup Swiss Cheese (shredded) or you can use Emmentaler or Cheddar
  • 2 garlic cloves 
  • 1 T white wine 
  • 1 tsp dijon vinegar 
  • 1 tsp flour 

Directions:

  1. Cube and crisp bacon. 
  2. Shred cheeses and get a pan hot with white wine, dijon and 2 garlic cloves. 
  3. Coat shredded cheese in flour and slowly add in melted cheese in batches. Keep mixing until a creamy fondue sauce forms, add in bacon and mix before it’s completely finished. Keep on low heat until ready to eat.
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Other: (if you want to make your bulgogi and fondue in a bowl!)

Radish & Zucchini Salad

  • 2 thinly sliced watermelon radish 
  • 2 thinly sliced zucchini 
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • some greens of your choice 
  • and 1 cup of sushi rice (cooked according to package instructions)

Directions:

  1. Once your bulgogi is marinating and your fondue is melting, you can start to prep your rice and salad. 
  2. Slice your veggies for your salad and prep your rice according to the package instructions. Slice watermelon radish, zucchini and mix with sesame oil, olive oil, salt, pepper and garlic. 
  3. Create your bowl! Place your greens, your rice, bulgogi and the salad. Place a side bowl for the fondue topped with bacon. Enjoy!

and there you have it! at home KBBQ! 

*this blog post is sponsored by The Bacon PartyFarmer John

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Marinated Tofu & Vegetable Spring Rolls

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Spring Rolls sometimes have a bad "wrap". However, this Tofu Spring Roll recipe is flavorful and delicious! The tofu has a special marinade and is then grilled on the fire featuring Salsaology's Ancho Chile & Tamarind Sauce from my Hatchery Box! This is a fast and easy recipe as well that is light and full of color and flavor!

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Continue reading for the recipe...

Tofu:

  • 1 Block Tofu cut long, soak first with a paper towel
  • 3 T Ancho Chile & Tamarind Sauce
  • 1 T Soy Sauce
  • 1 Tsp Rice Vinegar
  • 2 Tsp Sesame Seeds
  • 1 T Olive Oil
  • Salt, Pepper, Garlic < Sprinkle desired, but not a lot of salt
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Vegetables:

  • 2 Persian Cucumbers (cut thin)
  • 1 Handful of Shredded Carrots
  • 1 Red Onion (thinly sliced)
  • 1/2 Lemon Juice

Dipping Sauce: 

  • 1 1/2 Soy Sauce
  • 1 1/2 Ponzu
  • 1 1/2 Rice Vinegar
  • 1 T Siracha
  • 1/2 Tsp Sugar
  • 1 T Water
  • Salt, pepper, Garlic

Mix all the tofu components together and marinade for 20 minutes - 2 hrs.

Meanwhile, cut your cucumbers and onions and set aside, sprinkle on some salt, pepper and garlic as well as 1/2 lemon for extra flavor.

Grill tofu on the fire until it is crunchy on the outside and add all components together for the sauce.

Assembly your tofu and veggies and seal shut with rice paper/spring roll wrappers!

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Sesame Teriyaki Tofu

dsc_0926 A simple, sweet and delicious vegetarian dish! Click "read more" for ingredients and the recipe!

What You'll Need:

  • Tofu (cubed)
  • White Cooking Wine
  • Worcestershire Sauce
  • Soy Sauce
  • Sesame Seeds
  • Teriyaki Sauce
  • Honey
  • Oil
  • Salt/Pepper/Garlic
  • Shallots

(Subject to taste so add however much you prefer) 

How: 

  • Begin to soak  out all the water of the tofu by placing paper towels for around 10-15 minutes. This allows the flavors you will adding to soak into the tofu and really give the tofu flavor!
  • Then cut the tofu in cubes.
  • Mix all the sauce ingredients and put the cubed tofu to marinate for 20-30 minutes. You can also marinade the tofu for even longer to develop a stronger and deeper flavor, your choice.
  • Begin to heat oil and add diced shallots into the pan and sweat them out. Add the tofu and grill until it is crisp.
  • Make some white rice and pour on top with some lime and the remaining sauce in the pan!