When we want the flavors of bulgogi and the convenient outdoor grilling method of a burger, there’s an easy solution: combine them. By sticking with the tried-and-tested burger, glazing it with a spicy soy-ginger-garlic-gochujung sauce, and stacking it with kimchi mayo and pickled daikon radish, you can keep the best of both worlds without offending culinary purists.
This recipe is part of our ongoing series with Serious Eats.
We’ve all experienced what I like to call “fusion fails”. Two culinary concepts which, taken individually, are perfectly respectable, but in combination create a whole that is … let’s just say less than the sum of its parts. For example, I love fruit, I love cheese, but bits of fruit IN cheese? No thank you. I love bacon, and I’m a fan of vodka, but bacon-flavored vodka (yes, this exists)? I’ll pass. The most successful fusions take two examples which aren’t so far separated on the food spectrum that you have to take a leap of faith that the result is even edible, let alone worth the trouble of combining them. Croissants and doughnuts can at least both be found on the bakery shelf, and thus we have the cronut. And bulgogi, the Korean staple, uses thin strips of beef that are marinated and seared, so why not apply those flavors to a perfectly grilled burger? To be honest, making up names like “cronut” and “flagel” isn’t our forte, so we’re simply calling this the “bulgogi burger”. If you’re as nerdy as we are, you might like to call this a “crossover episode” – where stars from two different shows team up to make a delicious dinner! (This is why we don’t write TV shows.)
Layers of lemon syrup-soaked lady fingers, silky smooth mascarpone cream, and perfectly-ripe summer strawberries. It may not be a traditional tiramisu, but it just might become your new favorite. Edible flowers optional but oh so pretty.
We always like to do something a little special for July 4th, and true to form, this year we thought we’d celebrate America by rolling into a ball and sobbing uncontrollably. Nah, that’s not really true, the world may be broken in a number of new and interesting ways, but the sun is shining, the garden is lush, the dog’s whipworms are healing up nicely, and we can happily get behind some patriotically-colored foodstuffs.
Previously, on “Nerds with Knives Do July Fourth”, you might have caught such episodes as:
In 2015! Blueberry, Oat and Almond Crumb Bars
In 2013! We appear not to have celebrated the birth of the nation in amusing blog form in 2013. The first of our readers to invent a time machine may feel free to go back to that era and kick the past versions of us squarely in the pants for squandering the opportunity, if you think that’s really the best use of your time machine, Nigel.
For an almost effortless way to a more interesting cheese platter, marinate fresh goat cheese in olive oil with herbs and spices. Use it as a topping for crackers, a spread for sandwiches, or crumbled into salads.
Tangy and creamy, fresh goat cheese (also known as chèvre) is delicious right out of the package, but that doesn’t mean you shouldn’t get creative with it. Marinating it in extra-virgin olive oil with flavorings like garlic, thyme, fennel seed, and lemon peel infuses it with flavor. It can be used the way a regular goat cheese would: crumbled in salads, spread on a warm baguette as part of a sandwich, or, our favorite, served simply with crackers.
These Vietnamese pork chops are marinated in the perfect balance of lemongrass, garlic, fish sauce and sugar, grilled to perfection, and served with cold rice noodles, lots of herbs and pickled vegetable sides.
Thit heo nuong xa – grilled pork chops – are a staple in Vietnamese restaurants. But they’re so easy to make that there’s no reason why you shouldn’t bring this classic dish home. Traditionally, they’re grilled, so we thought it was the perfect excuse to eschew the burgers and hot dogs for one weekend and kick off our summer grilling season with something a little more flavorful.
The noodles make it the ultimate refreshing summer dish, almost a noodle salad of sorts. Between the sizzling charred chops, the chilled rice noodles, plenty of fresh and quick-pickled vegetables, and the nuoc cham, a bracing savory-tart dressing, it’s everything you want on a hot day.
We put the must in mustard, the cute in charcuterie, and the jam in …er … jam, with this spectacular picnic spread. Ham! Cheese! Pâté! Salami! Pickles! Our festive charcuterie board is topped off with fresh, tangy home-made Maple Mustard and sweet Red Onion Jam.
This is a sponsored post in collaboration with Les Trois Petits Cochons. Thank you for supporting Nerds with Knives’ partners!
There’s something about a picnic that pulls at the heartstrings. As a concept, it’s hard to beat – put tasty snacks into a bag? Carry the bag into a field, perhaps by a lake? Lie down on a blanket and eat the snacks and look at the view and drink wine? WHAT IS BETTER THAN THAT. (Nothing. Nothing is better than that.) And its alliterative name, like odds and sods, and bits and bobs, suggests that really, you can take any collection of tasty foods and a cold bottle of something delicious, and you can’t go too far wrong. (Just make sure you have home-made Scotch eggs on your charcuterie board. Seriously.) Then, a few years ago, we had a holiday in France, and realized that the French really have this whole picnic idea down.