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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Bulgogi

 Bulgogi is a popular Korean dish made from thinly sliced beef that is marinated in a flavorful mixture of sweet and savory ingredients. The marinated beef can be grilled, stir-fried, or cooked on a hot pan, resulting in tender, flavorful meat. Here’s a detailed recipe for Bulgogi:

Ingredients:

  • For the Bulgogi Marinade:

    • 1 lb (450g) thinly sliced beef (ribeye, sirloin, or flank steak are common choices)
    • 1/4 cup soy sauce
    • 2 tablespoons brown sugar (or honey for a milder sweetness)
    • 1 tablespoon sesame oil
    • 2 tablespoons rice vinegar (or mirin for sweetness)
    • 4 cloves garlic, minced
    • 1 tablespoon grated ginger (or 1 teaspoon ground ginger)
    • 1/2 medium onion, finely chopped (or grated)
    • 1 tablespoon gochujang (Korean chili paste) (optional for a little spice)
    • 1 tablespoon sesame seeds
    • 1/4 teaspoon black pepper
    • 2 green onions, chopped (for garnish)
    • 1 tablespoon toasted sesame oil (for drizzling, optional)

  • For Cooking:

    • 1-2 tablespoons vegetable oil (for stir-frying or grilling)
    • 1/2 onion, thinly sliced (optional)
    • 1 small bell pepper, thinly sliced (optional)
    • 1 small zucchini, thinly sliced (optional)


Instructions:

  1. Prepare the Beef:

    • If you haven't bought pre-sliced beef, freeze the beef for about 30 minutes to make it easier to slice thinly. Thinly slice the beef against the grain into strips about 1/8 inch thick.
    • Place the sliced beef into a large mixing bowl.

  2. Make the Marinade:

    • In a separate bowl, mix together the soy sauce, brown sugar, sesame oil, rice vinegar (or mirin), minced garlic, grated ginger, gochujang (if using), sesame seeds, and black pepper.
    • Pour the marinade over the sliced beef. Add the chopped onions and mix everything together, ensuring that the beef is fully coated in the marinade.
    • Cover and refrigerate for at least 30 minutes to 2 hours (for more flavor, marinate overnight).

  3. Cook the Bulgogi:

    • For Stir-Frying: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated beef in a single layer, being careful not to overcrowd the pan. Stir-fry for about 3-4 minutes until the beef is cooked through and lightly caramelized. If you’re adding vegetables (like onion, bell pepper, or zucchini), stir-fry them along with the beef until they are tender.
    • For Grilling: Preheat a grill or grill pan to medium-high heat. Thread the marinated beef onto skewers (optional), or you can grill the beef directly on the grill. Cook for about 2-3 minutes per side until the beef is browned and cooked through.

  4. Serve:

    • Transfer the cooked bulgogi to a serving platter. Garnish with chopped green onions and a drizzle of toasted sesame oil for added flavor.
    • Serve with steamed rice, and optionally with some kimchi or sautéed vegetables on the side.

Enjoy your flavorful and delicious Bulgogi!

Notes:

  • Beef Cuts: Ribeye, sirloin, and flank steak are the most common cuts used for bulgogi. Ribeye provides the most tender and flavorful meat due to its marbling, while flank and sirloin are leaner but still work well when sliced thinly.
  • Marinating Time: The longer the beef marinates, the more flavorful it will be. However, even a 30-minute marination can impart a great taste. Marinating overnight is ideal for maximum flavor.
  • Optional Add-ins: Feel free to add vegetables such as mushrooms, bell peppers, and zucchini to the stir-fry for extra texture and flavor.

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