Flounder and Bulgogi (March 2, 2010)

Ethan marinated the flounder in miso, sake, soy, mirin and guchujang then baked it. It was a bit salty since it marinated for so long.  I'm beginning to think I'm not a big fan of this fish.  I'm just looking forward to finishing this gigantic bag of frozen flounder we bought at Costco.  We cooked the remaining bit of bulgogi I made for the japchae and dukboki.  Afer the rice cooked, Ethan mixed in the leftover wheatberry.