Make Maangchi’s bulgogi

Start it on Sunday morning so your meat sits in the garlicky, pear-sweetened soy marinade all day.

View in browser|nytimes.com June 9, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Make Maangchi's bulgogi By Sam Sifton Good morning. I once spent an excellent summer day cooking in a Montauk condominium with the Korean cooking star Maangchi, who had rented the place for a vacation but still found time to help me understand the intricacies of cheese buldak, or fire chicken. It's a recipe that I love and that I commend to you always, but it's not the Maangchi recipe I turn to most often in the summer months. That would be her instructions for bulgogi (above), the beloved Korean barbecue dish that you can make inside or out and either way deliver deliciousness to the table, to serve with lettuce for wrapping, herbs, ssamjang, kimchi and steamed rice. I especially like it on Sundays, when I can slice the meat in the morning after breakfast and keep it in the marinade all day. Featured Recipe Bulgogi View Recipe → As for the rest of the week. … Monday Hetty Lui McKinnon's recipe for Chinese-style soy-braised tofu with bok choy is an ace of a weeknight supper, with crisp shards of tofu that are beautifully soft inside and a wonderfully pungent sauce napping them and the tender vegetables. Too little sauce? Some readers double it. You do you. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Soy-Braised Tofu With Bok Choy By Hetty Lui McKinnon 20 minutes Makes 4 servings Tuesday I like Alexa Weibel's recipe for chicken Milanese for its precision and bravery: Lex adds onion powder, garlic powder and grated Parmesan cheese to the breading on the pounded-out breasts, which rewards the home cook with an amazing punch of flavor that many Milaneses don't have. Serve with a super-lemony green salad and see if that doesn't make it into your monthly rotation. David Malosh for The New York Times. Food Stylist: Simon Andrews. Chicken Milanese By Alexa Weibel 40 minutes Makes 4 servings Wednesday Cauliflower pasta with anchovies and bread crumbs is Anna Francese Gass's adaptation of a classic Sicilian dish, pasta alla Paolina con cavolfiore. Start by melting oil-packed anchovies in a hot pan, then combine them with tomato sauce and the cinnamon and cloves that are staples of the Palermo pantry, mix in your cooked pasta and finally top the whole with a crunchy, almond-aided bread crumb mixture. Don't like anchovies? Substitute capers instead. David Malosh for The New York Times. Food Stylist: Simon Andrews. Cauliflower Pasta With Anchovies and Bread Crumbs By Anna Francese Gass 40 minutes Makes 4 to 6 servings Thursday There aren't many ingredients in Ali Slagle's recipe for a spicy shrimp and mushroom stir-fry, but each one brings a lot to the outcome: loamy, meat-textured mushrooms; sweet, saline shrimp; the fiery crunch of chopped kimchi. Tasty, quick and excellent served over noodles or rice. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Spicy Shrimp and Mushroom Stir-Fry By Ali Slagle 20 minutes Makes 4 servings Friday It makes for a late dinner if you're not working from home and able to get started in midafternoon, but cheese and olives at sunset will do much to ease the wait for Frank Castronovo and Frank Falcinelli's recipe for pork braciole. Lighter than the Italian American classic cooked in gravy with sausage, spare ribs and meatballs, it makes for a beautiful start to the weekend alongside a green salad and torn bread. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Frankies Spuntino Pork Braciole Recipe from Frank Castronovo and Frank Falcinelli Adapted by Dana Bowen 4 hours Makes 6 servings There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. If you're just joining us, welcome, but you need a subscription to read them. 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