Korean Barbeque

I quite enjoyed the Korean Barbeque on Sunday. Min Jung was in visiting from San Fransisco, and she was nice enough to cook this great meal for us.

The core element of the barbeque was the barbequed beef — sliced similarly as to cheesesteak-beef. She made both spiced and unspiced varieties, for the adventurous and non-adventurous, respectively. I tried both, and actually quite enjoyed the spiced version.

There were also these rice-circle bits. It was a disc about the size of half-dollar made up of rice, chopped carrots, and scrambled egg (I think). I wasn’t sure how I’d like it, but it was surprisingly good (I think I had two or three). Still, I had to wonder what they might be like with avocado — the universal condiment, as far as I’m concerned ;).

Ed k brought along some “Mexican Chocolate Pate”. It’s a bit hard to describe, but it was like a half-molten chopped-pecan filled brownie, but with more sugar ;). I think I could almost feel the sugar granules with my tongue as I savored each bite.

It was hella-chocolatey (just how I like it) and I’m having trouble deciding whether Mexican Chocolate Pate or Chocolate Decadence is my favorite chocolate-based dessert.