Eating Down the Fridge: Day 3 / by Alice Zhao

What a terrible time to lose our internet connection! It looks like we'll be out for a few days so I'm writing this on a borrowed connection :) Day 3 took us in a Korean direction. Since we took out all the meat from the freezer, we also were reminded we had the very very last bit of shaved beef left that brought us glorious posts such a this one, this one, and this one! Jared decided to make bulgogi and so he marinated it for a couple days before we decided to eat it for this challenge. He also added a fried egg on top which never disappoints! I then made miyeok guk to complete our Korean dinner since we incidentally have a LOT of dried seaweed in the pantry. Not a bad day #3.


1/2 lb of thinly shaved beef
1/2 carrot
1/2 medium onion
1 bunch of green onion
bulgogi sauce
gochujang (Korean hot bean paste)
eggs (optional)

  • Marinate the beef a day before with the bulgogi sauce. This can be purchase in most korean grocery stores. Sometimes I add sesame seeds, minced garlic and rice wine for even better flavor
  • Julienne the carrot, slice the onions and cut the green onions
  • heat a pan on medium high with some oil and cook the beef until it is nice and brown
  • Add the vegetables and continue to stir fry until it is cooked
  • Pan fry an egg and place on top of the beef
  • For the gochujang, mix 1 tsb of miso with 1/2 tsb of Korean chilli paste and 1 tsb of brown sugar


I got the recipe for miyeok guk from my favorite korean food blog, though I used pork instead of beef.

Miyeok Guk

Gone from the pantry: All of the leftover shaved beef, a handful of wakame, 1 pork chop