Better Than Sleep?

Last night, I went to bed earlier.  I've had migraine for the past two days which wouldn't not go away with my usual medication.  Lack of sleep most likely - the past week, I was catching up on work till late at night, shutting down usually around 2am... But a good sleep was not to be had.

Around 1:30 am,  my 8-year old son woke me up saying he got severe pain on his right ear and could not sleep.   I let him slid in beside me, asked a few "diagnostic questions" - when did he start having the pain, did he poke his ear with something pointed or sharp, etc.  While gently rubbing the painful ear,  I quickly checked the internet for info on ear pains among kids.  Most probably, ear infection,  nothing serious I hope... he was able to sleep soon after taking paracetamol.  I could not.

This morning,  J remained matamlay, and still had fever.  He wanted me near him always.  I still felt light-headed, but there was a warm feeling inside - I felt special and needed.  It's a feeling much greater than having enough sleep.

Korean Barbecue

Lunch was Korean barbecue. Thin slices of brisket, marinaded and barbecued on a hibachi. Fairly easy to do. And wrapped on lettuce leaves or young cabbage, fairly healthy as well.

Backtracking a bit : we went to District 7, and had lunch in a Korean resto; a few times we've been in the area, I noticed the place was always packed with Koreans. I figured food must be good and authentic. 

The barbecue was lovely.  And it looked quite easy to prepare, can be done at home I thought. I'd like to do it using a Korean-type grill, a dome-shaped metal affair on stove-top.

I was happy to find that type of grill in Lotte Mart in D7.  I bought packed brisket slices as well.  (The prepacked brisket turned out quite fatty, they packed it in such a way that the fat was hidden. Maybe better to buy brisket from Metro and slice it thinly ourselves.)  After googling a simple recipe for bulgogi marinade, I'm all set for our Korean barbecue.  

The marinade was a mixture of light soy sauce, liquid seasoning, sesame oil, rice wine, brown sugar, and some salt & pepper. 30 minutes in the marinade was just enough for the meat to absorb the flavours. Grilling using the hibachi was quite easy; the meat browned fast and the first few slices were almost burnt :)

Stove-top grill - see the small hole on
the side where the fat drains out

The kids really loved it!  M and I loved to eat it dipped in Korean red chili paste.  This dish is definitely a keeper.