FoodGirlOnline.com

1 Head Red Leaf Lettuce — torn….
2 Large Scallion — chopped….
2 Teaspoons Cider Vinegar….
1 Tablespoon Soy Sauce….
1/4 Teaspoon Sugar….
2 Teaspoons Sesame Oil….
1/2 Teaspoon Crushed Red Pepper….
Place all ingredients in bowl and toss…..

Serves 4

1 Pound Ribeye Beef — sliced ( any steak will do really that you prefer)
1/2 Cup Soy Sauce….
1/3 Cup Sesame Oil….
2 Tablespoons Sugar….
3 Cloves Garlic….
Black Pepper….
Spring Onions — sliced….
Mix soy sauce, sesame oil, sugar and garlic together.
Taste and adjust for seasonings. Add black pepper,
sesame seeds and sliced green onions. Marinate beef
at least one hour. Grill bulgogi (best over a flame)
a few minutes on each side. It should be cooked through
thoroughly but not dry. Serve with rice, some (large lettuce
leaves) and kochujang (hot bean paste). In each lettuce leaf,
put a little bit of rice, some bulgogi and some hot bean paste.
Roll like a little taco.

Ingredients:….
2 cups sweet rice flower….
….
4 tablespoons hot water….
….
1/2 teaspoon salt….
….
Some eatable flower petals (rose, azalea, chrysanthemum…)….
….
sugar, vegetable oil….
….
Wash flower petals, pat dry with paper tower.

Sprinkle hot water over the flower, mix well, knead for 10 minutes.
Make 1 and 1/2 inches in diameter, 1/3 inch thick medallion.

Heat the pan with some oil, cook one side for 2-3 minutes, flip, cook for another 2minutes.
While the second side is cooking, put some leaves on top.
Flip again, leave for 20-30 seconds to cook leaves.

Serve with some sugar on top…..