Pierogie Mac and Kimcheez

Disclosure: I participated in an Influencer Activation on behalf of Millennial Central for Mrs. T’s. I received product samples to facilitate my review and a promotional item to thank me for participating.DSC_7623Quick! Wait! You don’t have to go grocery shopping. Step away from the shopping cart. It’s a madhouse in there. Lumbering people are fondling avocados and gabbing over corn chips. You don’t want to be there. I promise. I’m guessing you might even have the things you need in your own damned house. The best part? The two things you do need can easily be found at your local Asian grocery. This recipe is perfect and easy to whip up for your next party. I tested it out along with a few friends at my latest casual dinner party, and it went over with rave reviews.

DSC_7633Using Mrs. T’s miniature cheddar and cheese pierogies, I threw together an easy macaroni and cheese (which the Bedfellow contends is not mac and cheese, as there’s technically no macaroni. Whatever.) made with Korean bulgogi, pierogies, and my secret ingredient…goat kimcheeeeezzzzzzz, adapted from my mother’s macaroni and cheese sauce. Thanks, Mom. It’s zesty, with a vinegar kick, and can be whipped up in one pan! Pretty damned cool.DSC_7621Pierogie Mac and Kimcheez
Ingredients (serves 6)
1 package of Mrs. T’s miniature cheddar and potato pierogies
1/2 lb. of bulbogi steak
1/4 cup of fresh cabbage kimchi
2 cups of shredded goat cheese (or cheese of your choice)
1 tablespoon of flour
1 tablespoon of butter
1 cup of milk
Salt, pepper, and cayenne to tasteDSC_76201. Preheat oven to 350. In a large saucepan, boil the pierogies until soft, but not fully cooked. They will bake and finish cooking in the oven. Drain and put on a separate plate.

2. Wash out the saucepan, and start the cheese sauce. Make a simple roux with the flour and butter, then heat the milk and whisk until the roux is incorporated into the liquid. Add the cheese and kimchi, and stir until melted. Add salt and pepper to taste.DSC_76253. Chop the steak into small strips, and add to the cheese sauce, along with the pierogies. Stir and top with extra cheese and crispy onions, if desired. Bake for 15-20 minutes until bubbling and golden brown. Serve hot!DSC_7634Hopefully this will steer you away from dip and buffalo wings and wow your guests tonight, whether you’re celebrating the Super Bowl or just hanging out at home. And if you find yourself with leftover bulgogi, I highly recommend making breakfast guacamole- steak, eggs, and mashed avocado can’t go wrong.

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