Berlin

Last week we visited Berlin for Matt’s birthday. We were desperate for a boozy lunch and settled upon Berlin as the location. We managed to snag a great table by the open windows. Sitting on the top of the hill in the glorious sun, I felt like the queen of Itaewon. Sadly the view is not so spectacular but it’s still a nice spot all the same.

The menu is a mix of Thai and Italian with a good variety of pastas, noodles, salads, meat dishes and various appetizers. We visited on a Wednesday but on weekends they have a special brunch menu serving sandwiches and more traditional brunch fare. They also have a rather extensive cocktail list. Including the mango mint martini and a cucumber mojito, both of which I recommend. They also serve Hendricks gin which is the only gin worth drinking according to my good friend and professional lush Matt.

The birthday boy ordered the Italian platter priced at 26,000. It consisted of a capressa salad, stuffed tortellini and pesto chicken. You could certainly share this between two of you but you might want an extra side or two if you are very hungry. I could easily devour this myself. I love a capressa salad and this one looked great with real mozzarella and a delicious balsamic dressing. The sauce for the ravioli was also divine. I didn’t try the chicken but my companions said it was great. They devoured this whole plate in minutes and there was nothing left. I usually take that to be a good sign.

One of my dining companions ordered the rigatoni with avocado in cream sauce and chicken 14,000. He was gracious enough to let me try it and I was very happy he did. The pasta was cooked perfectly. I know it’s not particularly hard to cook pasta, but in a restaurant situation there always room for error if you’re focusing on other tasks. However this was just right, al dente. The cream sauce was tasty and the chicken a nice addition. I would probably order this on my next visit.

I ordered the Sirloin and avocado salad, 14,000. I was really looking forward to it, and I was very impressed with how it was presented when it arrived. However the taste didn’t quite match up the look. The salad leaves were over dressed and rather oily, and that is not usually a huge problem for me. The steak was cooked wonderfully, still a little rare in the middle but sadly it was tasteless. It lacked any flavor and needed to be seasoned or seared with something to give it a bit of oomph. The dish was ok but nothing special and I don’t think I would order it again. On a positive note I did enjoy the potato wedges.

Niall ordered the grilled salmon 18,000. Which he enjoyed immensely. If they did a chicken version of this I would be very keen to try it.  He said that the salmon was perfectly cooked and just fell apart in your mouth. It was topped with grilled cheese and served on a bed of potatoes and pak choi. The sauce was lovely and creamy. It was a great balance to the flavor of the salmon.

Our last choice was the cheese platter, 20,000. However we were a little bit disappointed that they weren’t more generous with the cheese. Although there were five types –  smoked, brie, emmental and two soft cheeses. The soft cheeses were basically just flavored cheese triangles. Not really acceptable in Europe but possibly ok for Korea. The plate came with a generous serving of crackers and olives marinated in rosemary oil, which sadly were far too salty to eat.

Overall we were all happy with our meal and vowed to return, although that could have been the gin talking. It has a great ambience and would be good spot for date. Although I think next time I will stick to the  Italian options and order more drinks.

Berlin is located just below Buddha’s Belly on the hill at the end of Itaewon overlooking the gate at 457-1 Itaewon-dong, Yongsan-gu, Seoul, Korea 140-858. From Noksapyeong Station (line 6): Go out exit 1. Cross the overpass bridge. Go right. Follow the curve around and Berlin is the first business on the right. From Itaewon Station (line 6): Go out exit 1. Walk straight about 5 minutes. Go up the alley across the street from McDonald’s (look for the yellow Money Exchange sign). Follow the curve around and Berlin is on the left. You can call them on 02-749-0903. Or check out their Facebook page  http://www.facebook.com/pages/Berlin-Cafe-Lounge/53432217650.

Chicken Balls!!!

If I was ever to end up on death row (I don’t discount the possibility), I would choose sweet and sour chicken balls for my last meal. They are neither nutritious or authentic chinese cuisine, but to me they are culinary heaven. A delicious piece of chicken wrapped in a glorious thick batter and smothered in a grotesquely orange sweet and sour sauce. This is my number one choice for comfort food. Sadly in Korea these delightful delicacies do not exist, and believe me I have looked. My yearly visit home is no longer enough to satisfy my lust and I have finally cracked and made them myself.

I’m so amazed by the results I can’t believe I never tried it before. They are just as good as the ones back home. As soon as I crack the sauce I’m golden.

Ingredients

125g flour

2 teaspoons of baking powder

2 eggs

2/3 cup of milk

1 tablespoon of oil

1 teaspoon of salt

2 chicken breasts (you could also use pork or king prawns)

900ml of soybean oil for frying

Directions

First you need to cook your chicken breasts, by frying or boiling them. The chicken will not have long enough to cook when you deep fry them so pre cook the chicken first and chop into small pieces. Heat up the oil to 365 degrees fahrenheit  If you have an electric ring this will take a while but if you have a gas one it should heat up quite quickly. If you don’t have a thermometer the oil is hot enough  when a drop of batter sizzles at the top instead of floating to the bottom.

To make the batter combine the dry ingredients in a bowl. Mix the eggs and milk then add to the flour mixture. Beat until smooth, then add a tablespoon of oil. When the oil is hot enough take the chicken pieces and dip them in the batter and put them into the frying pan.  Don’t cook more than 4 at once as overcrowding the pan will lower the temperature of the oil, making them greasy. You may need to turn them to make sure the batter cooks evenly. When the batter is golden brown remove from the oil and strain on kitchen paper. When they are are all finished serve with sweet and sour sauce and devour. Voila chinese chicken heaven.

Porchetta

Last saturday we visited Porchetta, an amazing new sandwich place in Kyungridan. The second you step into this place you will see and smell the gorgeous joints of meat waiting to feature in the sandwich of your dreams. What I wouldn’t do to get hold of one of those babies to make sunday lunch! The sandwiches are the star attraction of the menu here but don’t come cheap, running between 7,300 – 10,900. I was a little worried about the cost but these beauties more than lived up to expectations.

I opted for the roast beef and boy was I not disappointed  The bread was pillow soft ciabatta  I didn’t have bread that good in Italy! The roast beef was intense. There was a flavor explosion the second the meat hit my tongue. The beef had been seared and it had that beautiful  barbecue taste. Every aspect of this sandwich had been planned meticulously. Even the accompanying sauces were insatiable. They were  fruity whole grain mustard, basil mayo or spicy sambal. The waitress told me they are hoping to sell these once things get off the ground.

Niall went for the ham. Personally I don’t like ham, but if I was ever to give it a go this would be the stuff to try. It was great to see some real ham as you don’t see it all that often in Korea. This sandwich contained real cheese, none of that plastic crap that features in far too many sandwiches these days. It was a joy to behold and just watching him tuck into the sandwich I knew it must be good.

As well as my roast beef sandwich I also ordered the porchetta to take away. The porchetta is roasted pork beautifully glazed with a swirl of herb stuffing inside. It certainly looked good and it more or less lived up to all my expectations, although I think for me it couldn’t quite take the top spot off the beef.

Wanting to do a thorough job I also ordered a portion of the dry rib appetizer. When I opened the lid on the box the aroma was intoxicating. Not the best ribs I have ever eaten but a good deep flavour. I think they would be improved if they were a rack of ribs rather than the short ones. It was a little hard to gnaw the meat from the bones because of their shape.

Porchetta is located in Kyungridan.  658 Itaewon 2 dong, Yongsan -Gu, Seoul. Take a train to Noksapyeong Station (Line 6) Come out of exit 2 and walk straight for about 200 meters. Go underneath the underpass to get to the other side of the road. Take the road leading right and walk about 50 yards, Porchetta is between Concorde and Toucan. Check out their facebook page, if you befriend them they will send you a coupon. http://www.facebook.com/porchettalove

Strawberry Cupcakes

I think we all know I love a good cupcake and Saemi’s birthday was just the excuse I needed to whip up another batch. I decided that my cupcakes needed to look a bit better so I ordered some piping nozzles from Gmarket. They finally arrived and I came up with a recipe to make these lovelies. You can’t beat pink with sprinkles.

Ingredients

Cupcakes

220g butter or margarine

220g of white sugar

3 eggs

220g of flour

2 teaspoons of baking powder

6 strawberries

4 drops of red food coloring

Buttercream

250g of icing sugar

5 tablespoons of butter

4 drops of vanilla extract

3 drops of red food coloring

Directions

Cream together the butter and sugar. Whisk in the eggs then add the pureed strawberries. Add the food coloring then mix in the flour and baking powder. Pour you mixture into the cupcake cases. Bake them at around 200 degrees Celsius for about 10 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.

To make the buttercream, cream together the butter and powder sugar. This may be difficult so add in the vanilla and food coloring to help the process. If it is still too dry then add a teaspoon or two of milk. Once you have buttercream consistency. Ice the cakes and top with sprinkles. Voila cute cupcakes for all to enjoy.

Onion Bhajis

So the other night I made the best onion bhajis of my life! I felt compelled to share the recipe with you. It’s not that the ones I made before were bad per sei its just they didn’t quite hit the mark. There are two secrets to my new success. One is using gram or chickpeas flour. I picked some up at the foreign food mart for a couple of thousand. I can’t tell you exactly how much it was, as I was pretty wasted at the time. Previously I had been using the ottogi frying mix, which did yield better results than regular flour but not as good as gram flour. If you’re not able to go to the foreign food mart, id still suggest giving it a go with the frying mix, if you have a hankering for bhajis. The other successful secret I have to share is deep-frying them. I’m not usually a fan of deep frying, as it always seems like such an effort, so I used to put a little oil on top of them and bake them in the oven.  Again this produced reasonable results and they are clearly much healthier but the way forward is definitely deep-frying. Even if my house does smell of  eau de chip fat.

Onion Bhajis

Ingredients

3 onions

1 teaspoon of cumin (just use regular run of the mill curry powder if you don’t have the individual spices)

1 teaspoon of coriander

1 teaspoon of garam masala

120g of chickpea flour / gram flour (i got mine at the foreign food mart in Itaewon)

4 -5 tablespoons of water

1 egg (beaten)

900ml soy bean oil for frying

Directions

Thinly slice the onions, cove with 2 teaspoons of salt and leave in a bowl for 30 minutes. Fry the onions in olive oil until they have softened. Add the spices and fry for a few more minutes. Transfer the onions to a bowl and stir in the chickpea flour. Add the egg and the water and mix again. Heat a saucepan of oil filled 1/3-1/2 of the way with soybean oil. Soybean is the best and cheapest option for deep frying in Korea. They should cook quite quickly depending on how hot your oil is. I don’t have a thermometer but you know its hot enough when you put in a couple of drops of the batter and they sizzle at the top. If they sink to the bottom then its needs to be hotter. As soon as they are golden brown on one side flip them over  and cook on the other side. When they are done strain them on kitchen paper to remove the excess oil.

Raita

Ingredients

6 tablespoons of greek/ plain yogurt (try making your own, using my recipe)

3 tablespoons of sourcream

1/2 a cucumber

6-10 mint leaves

Directions

Take six tablespoons of yogurt and three of sour cream and mix. Grate or chop a cucumber finely and add to the mix. Chop the mint and add to the mixture. Serve with delicious onion bhajis. Voila an irresistible Indian snack.

Lemon Infused Vodka

Saturday is upon us and to me that means cocktail time!!! In fact for us lucky ducks here in Korea its Chuseok which means a 5 day weekend. The contents of my booze cupboard is going to take a serious hit this week. So like any forward thinking alcoholic I like to plan ahead.

I love vodka, in particular flavoured vodka, I have a variety of flavors within my possession but these delicious drinks do not come cheap, especially when they are compared to Soju, which is always cheap and plentiful. So armed with a bottle of Forever Vodka (about 7,000 won) I set about making this yummy lemon vodka.

Ingredients

1 bottle of Vodka

1 lemon (any fruit will work though)

1 glass jar

Directions

Make sure the jar is clean and harbors no smells from the previous occupant. Slice your fruit and add to the jar. Pour in the vodka and secure the lid. Store in a cool dark place for 1 week. You may want to shake the jar once or twice a day to improve the infusion. Voila a deliciously easy homemade infusion.

China Factory

So for us it has been a week of factory eating. First came Poutine Factory and now here’s China Factory. I do enjoy my food when it’s in factory form. China factory is a chain of restaurants owned by the CJ group, those wonderful people who brought us VIPS.  I thought that it’s about high time that I started covering a few more chain restaurants. I know that we are very fortunate to live in foreign food heaven, but everyone isn’t as lucky as us. Korea is a pretty big country and some of you are flung far and away from the glittering lights of Itaewon. So I want to start covering more places that are found here there and everywhere.

We had spent an enjoyable and fun packed morning at the immigration offices and since we had cleverly made an appointment we had an hour or so to kill. What else to do than to go for lunch. The big Hyundai department is in Mokdong, brimming over with delectable delicacies from around the world. However we decided to go and pay China Factory a visit. I had been once before and enjoyed it immensely, also because it was lunch time I knew it would be cheap.

When you arrive they will give you a menu. For the set price fee you can either choose one premium dish or three regular dishes. Never one to believe that less is more, we opted to get three each. The menu is pretty extensive with lots of western style dishes as well as the Korean ones. You also get your choice of tea, access to the all you can eat dim sum bar plus fruit and ice-cream for dessert.

We perused the menu, chose our dishes, and set about attacking the dim sum bar. They had various fried and steamed dim sum or mandus if you will. These were fine but nothing special in the taste department. They did have the very adorable hello kitty dim sum as well as other various animals and cartoon characters. Although sadly they were filled with red bean which I find to be the most vile food on the planet so I couldn’t actually eat those but they were still cute none the less.

As we were tucking into our mandu the first plate we ordered came out. It was the Beijing style sweet and sour pork. I really liked this dish, the slices of pork were tender, covered in a crispy batter and smothered in light sweet and sour sauce. My only complaint was that the portion was far too small, by the time I had given Niall his share there wasnt much left. I could have eaten twice this much by myself! Other than that it was good.

The next dish to arrive was the Kungpao Chicken. This is Niall’s favorite dish so we had high expectations. Sadly they were not met. Although the portion was of a decent size the taste left a lot to be desired. It just had a kind of unpleasant bland burning taste that so many Korean foods have. There was no sweet or spiciness just a kind of numbing heat. Compared to one we had the other day elsewhere it really didn’t fare well. It’s a shame as last time we enjoyed it.

The Mongolian beef arrived shortly after and it had so many beansprouts on it I first thought it was something else. Since it has shrimps and squid in it, I think you can understand my confusion. The few pieces of bulgogi in amongst all that veg qualified as Mongolian beef. There was nothing wrong with the meat per se, I was just expecting large chunks of it in a sticky brown sauce. The real problem of this dish was again the bland burning sauce that covered it.

Finally things turned around as out came the lemon chicken. This was my favorite dish. The chicken was light, tasty, and covered in a lovely batter. The sauce was lemony and sweet. It could have had a little more zing but overall I enjoyed it. Again a bigger portion would have been nicer, luckily I had managed to trade off my portion of the il fated Kungpao chicken and got to enjoy this mostly to myself.

After the meat came the spicy fried rice with chicken and onion. It had the look and smell that you want in a fried rice, but sadly in my rush for fried rice I had overlooked the word spicy. It wasnt that it blew my brains out, I do enjoy hot food. It’s just after some of the previous dishes containing that same bland heat I was looking for a bit of respite. This rice was doused in flakes of red chili. Clearly someone in the kitchen was being far too heavy-handed with it. I’m quite certain that it wasnt that bad last time. The onions were crunchy and there was plenty of egg it’s just after all that chili I couldn’t really taste anything. The heat had scalded my taste buds rendering them near to useless and all the green tea in the world wasnt able to change that.

Last of all was the Singaporean fried noodles. These were fairly good and at last it was nice to eat a dish that tasted a little different. They were nothing to write home about in the taste department but a good way to finish the meal. It would have been good to have more noodles and less vegetables though. A common problem in Chinese noodle dishes.

Overall I think the review is more positive than negative and I would go back again. There are some nice dishes on the menu and plenty of others that I would have liked to try. I would definitely ask them to tone down the chili flakes though. After tax it worked out at about 20,000 each which is pretty fair considering the amount we got. Considering you get the tea and as much coffee as you like plus the fruit, ice-cream, and dim sum bar, I think it is worth it. You also get to try a lot of dishes at once , which is what I personally want from a Chinese meal. No, it’s not as good as Ho Lee Chow but it’s also half the price, and we still left equally as full if not more so.

We visited the Mokdong branch which is open from 11am – 11pm. Prices vary from 18,000 -26,800 depending on the day and time you visit. If you would more information about China Factory, including location and phone numbers  check out their website. http://www.chinafactory.co.kr/

Gnocchi

So ever since I made ricotta gnocchi (recipe here) I have been itching to try the potato version. However what with my busy yet fabulous life as an international  partygirl I havent had the time to make it. In fact I have been neglecting the blog rather a lot this week. It’s not that I havent found the time to eat, I have!  The scales would certainly agree with me on that one. I just havent had much time to write or cook. God knows what I have even been doing except lying on the sofa, eating pizza, feeling sorry for myself and watching Downton Abbey.

Anyhow I’ve decided to to pull myself together and get this show back on the road. A professional eater like myself can’t be put off by a lousy 2 day hangover. So last night I rolled my sleeves up and got to work on this delicious pan-fried gnocchi. I boiled the gnocchi first and was fairly pleased with the results. They had a wonderful pillow like texture but I thought they needed something more. I recalled that when I worked as a waitress at a fancy restaurant that they fried them. So I thought that I too would give it a go. I ask you what food out there isn’t improved with the addition butter?

Sorry if this recipe is a little vague. I’m not usually one for all that measuring malarkey but I tried my best to get you the exact measurements I used. Obviously potatoes are not all the same size so its difficult to weight them, you may also need more or less flour. I think this is just one of those things you can just tell by looking at it and tasting it. So just give it a try, mine came out really well and it was the first time I had made it.

Ingredients 

8 medium potatoes

2 eggs

4oz of flour

1 teaspoon of salt

1/2 teaspoon of black pepper

Directions

Peel your potatoes then boil them in salted water until they are cooked and soft in the middle but not falling apart. Drain the potatoes and leave them to cool. I spread them out on a chopping board to speed this up. You want all of the water to evaporate from the potatoes so they dont make the gnocchi mushy. When they have cooled you can grate them into a bowl. I used my parmesan grater for this as it’s finer. You can use a potato ricer too if you have one. Add the salt and pepper to the potatoes and mix. Then stir in the beaten eggs to the potato mixture. It should look pretty much like mashed potato at this point. Now it’s time to start adding in the flour. You should do this  by adding a couple of tablespoons at a time, then  mixing them in and adding more until it starts to look a little bit like dough. Once its like dough, take a handful and roll it out on a floured surface into a sausage shape that’s about 1 inch thick.

If it doesn’t roll then you probably need more flour in the mix. Cut the sausage into once inch chunks. If you have more of a creative streak than me you can run the fork down the side of them to create little groves to catch the sauce. However when I tried this they just got a bit squashed and I preferred the look of the squared ones.

Now test them by cooking small batches in boiling salted water. They should only take a minute or two to cook. They are done when they float at the top. My first batch tasted light and fluffy but still too much like potato so I added more flour and tried again. The second batch were much better.  I continued like this until all the gnocchi were done and left them to drain in a colander. Heat up a table-spoon or two of olive oil and a large knob of butter. Fry the gnocchi in small batches for a few minutes until they are lightly golden brown and they have a thin crust on the outside. Serve with your favorite sauce and top with grated Parmesan and ricotta. Voila a deliciously easy Italian treat.

Poutine Factory!

So a couple of nights ago we stopped by the new restaurant on the block, Poutine Factory.  It opened last Thursday and seems to have been pretty busy since it opened its doors. As the name suggest this places serves up that Canadian classic Poutine. I have to admit that before coming to Korea I was oblivious to this tasty treat. For those not in the know, poutine is chips/french fries covered in gravy and melted cheese. Sure you can get cheesy chips or gravy and chips back home but rarely does anyone put these things together to make a batch of super chips.

Anyhow on to poutine factory. They have a variety of different kinds of poutine on the menu. We opted for a classic and the Saunders which is sweet chili shrimp. It had been a very trying hangover Monday so we got ours to go. They came served up in cute little boxes , a real improvement on the polystyrene containers we would get back home.

The classic poutine was pretty good, a generous amount of gravy and topped with authentic curds rather than the grated mozzarella you seem to get offered as cheese in most Korean establishments. Although I would like to have seen more curds on the top.

I had never tried a flavoured poutine before and I have to say I preferred it. The chili shrimp was good, although there were only 4 of them in the small portion. I would be eager to try the vegetarian option with guacamole and sour cream.

They have recently lowered their prices and a portion now runs from 9,000 -12,000. This is much better value than it used to be. They also have a special on chciken on Fridays 50% off which is such a bargain. You will more than likely see me there on a Friday night buying wings by the dozen.

As well as the various poutines, there is also a side menu consisting of chicken balls, chicken wings with a choice of various sauces, hot, teriyaki or honey garlic, garlic, cheesy garlic, thousand island, mustard etc. A side salad and a pulled pork sandwich (I do enjoy a menu that considers a sandwich to be a side dish). They also serve up draft beer and various bottled beers.

The interior had that fast food kind of vibe. This is not the kind of place to bring a date. However is a great place to come if you want to grab something quick and easy with your mates. I think places like this do pretty well in Korea, not everyone wants to sit down in a restaurant for a proper meal and they enjoy the easiness of this kind of establishment.

Poutine Factory is located at 242, Noksapyeong- Daero, Yongsan-Gu, Seoul. T get there come out of Noksapyeong station (line 6) exit 2 walk straight until you reach the overhead bridge. Walk over the bridge and take the stairs on the right. Go straight and Poutine Factory is on the left. You can call them on 070-8692-3907 or check out their facebook page.

3 Ways to use Bulgogi!

As you may know I’m not really all that partial to Korean food. I don’t hate everything, there are a fair few things that I will tuck into with gusto and bulgogi is one of them. At my last school they gave us lunch everyday. Once or twice a month if we were lucky, it would be bulgogi day!!!I would eat lunch twice on those days just because it was so good.

For those not in Korea, bulgogi is thinly sliced pieces of beef. fried with onions, pieces of carrot and mushrooms in a sweet gravy like sauce. Koreans serve it with rice, which is a very enjoyable way to eat it. However it got me thinking about what other dishes we could use bulgogi for. Beef in general is quite expensive here in Korea and lots of people shy away from buying it, especially if they are living by themselves. The great thing about bulgogi though is all the big store like homeplus sell it by weight, so you can easily get a small potion just for yourself. We bought a huge pack at Costco 2kg for 22,000. So I decided to make a trio of western delights using the bulgogi as my base.

If none of these babies tantalize your taste buds you could also use it to make Spaghetti Bolognese, fajitas/burritos, stew, chili, hotpot, pies,burgers, empanadas, stir fries or nachos supreme.

Steak Sandwich

Ingredients 

250g of bulgogi per sandwich

1 Panini, baguette or sub roll (you can always use two slices of bread in a pinch)

75g of grated cheese (whatever you have is fine, or use Philadelphia for a philly steak sandwich)

Lettuce, tomato, onions etc (optional)

Directions

Cook the bulgogi in a frying pan, no need to add any oil as there is already fat in the meat. Meanwhile toast your roll or bread in the oven for a minute or two. Sprinkle on the grated cheese and pop it back into the oven until the cheese has melted. If you are using Philadelphia then you can omit this step just spread on a thick layer on to your roll or sandwich. Load the bulgogi into roll and top with salad if using.

Bulgogi Noodle salad

Ingredients

500g of bulgogi

250g of Vietnamese rice noodle (you can use any kind of noodles for this though)

1/2 cucumber thinly slices

1 red pepper thinly slices

150g of cooked endamame beans (found at my local veggie mart)

5 spring onions

2 tablespoons of soy sauce

2 tablespoons of sweet chili sauce

1 tablespoon of sesame seed oil.

1 tablespoon of sesame seeds

Directions

Cook you bulgogi in a frying pan without oil. When the meat is completely cooked through leave to cool a little. Meanwhile boil your rice noodles for 5 minutes or until they are done. Drain the noodles until dry then mix in with the bulgogi meat while it is warm but not hot. The noodles will absorb all of those flavorsome juices. Leave to oneside until it has gone cold. Meanwhile slice your vegetables. You can use anything you like really, I just used what I had in the fridge. When the noodle bulgogi mixture has cooled. Mix with the sliced vegetables, throw on the endamame beans and add the soy sauce, sweet chili sauce and sesame oil and mix well. Sprinkle on the sesame seeds and spring onions. Voilà a quick and easy noodle salad.

Stroganoff

Ingredients

500g of Bulgogi

1 onion

2-3 cloves of garlic

200g of mushrooms

1 tablespoon of paprika

1 tablespoon of mixed herbs

4 tablespoons of sour cream

1 glass of white wine

300g of flat pasta  or noodles (I used fettuccini)

A glug of olive oil

A knob of butter

Directions

Fry the garlic and onions in the oil for a few minutes until they have softened. Add the mushrooms and the butter then fry until the mushrooms have cooked. When they are done transfer them to a bowl. Fry the bulgogi in the frying pan. When it has started to color add the paprika and continue cooking until the meat is done. Add the onion and mushrooms back into the pan along with the wine. Cook for 5 minutes or until the wine has cooked out. Add the sour cream and mixed herbs, then  stir in to make the sauce. When the mixture is ready serve with the pasta. Voilà a delicious bulgogi stroganoff. .