Make Maangchi’s Bulgogi

Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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.

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Bulgogi

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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.