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09/13/2021

Ms Sophie Lee: Marti's Music Kitchen in New Orleans' Three Muses / Bulgogi Bowl Cooking With Family

By MARTI MENDENHALL // Straight from Frenchmen Street, New Orleans Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Sophie cooks Ms. Moons Bulgogi Rice Bowl.

Hello and how the heck are ya? Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen! Broadcasting from the birthplace of jazz, the home of jambalaya and Po Boys, Marti’s in New Orleans!

 Straight from Frenchmen Street, Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Her music is a blend of traditional, New Orleans jazz and ‘40s era swing, and she’s known for her sweet, silky vocals that will transport you straight back to an earlier, more romantic era of Jazz.

 “I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”

 Today, Sophie’s cooking up a time-honored recipe that’s made its way through two generations of her family, Ms. Moon’s Bulgogi Rice Bowl! Find out what gets Sophie in gear to create new music, and how she found herself the Belle of the ball in the beautiful city of New Orleans, only on Marti’s Music Kitchen!

Find Miss Sophie Lee online!

Website: https://misssophielee.com/

Facebook: https://www.facebook.com/Miss-Sophie-Lee-184352391634907/

Three Muses FB: https://www.facebook.com/ThreeMuses/

Three Muses Instagram: https://www.instagram.com/threemuses.frenchmen/

Three Muses web: www.3musesnola.com

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

instagram.com/MartiMendenhall

INGREDIENTS:

• 800g (1.76lbs) ribeye or top sirloin, thinly sliced
• 1 onion, peeled & thinly sliced
• 2 stalks green onion, thinly sliced
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds

BULGOGI MARINADE

• 6 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice wine
• ½ onion
• 1 tbsp minced garlic
• ⅛ tsp black pepper

Thinly slice the beef, put it in a medium-size bowl and set it aside.

Blend all marinade ingredients using a food processor or blender and pour over the meat.

Gently work the marinade into the meat with your hands.

Cover and refrigerate for at least four hours.

 Cook the marinated meat and vegetables together over medium-high 4-5 minutes, until meat is cooked through. Serve in a bowl over rice. Add an egg, over-easy on the top if desired.

 * A great alternative to using a bowl to marinate is to put the meat and marinade in a large plastic bag, seal it and work it into the meat that way. THEN refrigerate in the bag.

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