Bulgogi Rolls

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Cooking with kids is fun, for like 3 minutes. Then they start doing who knows what, but it's typically not what I would consider cooking. And then there's a mess. Mess they are not going to help clean up, right?

BUT, this super easy recipe is actually fun to make with a toddler. Viggo was into picking herbs from the garden, soaking the rice paper, and sort of layering the veggies. Sorta.

We're definitely making another version this weekend with chicken.
Bulgogi Wraps

for meat and marinade
3 tbsp soy sauce
2 tbsp sesame oil
3 tbsp sugar
1 tsp sesame seeds, I forgot these, but you shouldn't
1 small onion, sliced thin
1 lb of thinly sliced rib eye

1) Mix the above four ingredients first and then add your onions and meat.  Marinade anywhere from 15 minutes to a few hours. I did about 4 hours.
2) Add a tablespoon of neutral oil to hot pan and cook meat and onions. This will cook up fast. I usually cook my onions first, but that's up to you.
3) Let meat cool.

for wraps
rice paper (and warm water)
lettuce/greens, I used iceberg I had around
sliced cucumber, bell pepper or whatever else crunchy vegetables you like
herbs, I used basil and mint

1) Soak your rice paper for a few seconds, based on package instructions.
2) Layer your meat and fillings on top of the paper.
3) Roll (here's the how to, just in case).

4) EAT


Spring in the PNW

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Now that summer is nearly over, it seems like a good time for a spring overview. Sigh, still playing catch up on this blog. 

I guess it was a pretty rainy spring in Oregon, but I didn't know any better and loved all the cool weather. Sweaters year-round! Despite the rain, we had many adventures and hosted my parents for their first trip to the PNW. 
The Rose Garden above, and Japanese Garden below. 
We made several trips to the coast and Viggo flew a kite.
 Berry season began. 
Leading the pack with his stick.

 Tide pooling and beach drinking.

Strawberry and rhubarb cake (and Viggo's lip ouchie).

 Short sands beach.
 Farm and winery visits.
Tulips and waterfalls.