Korean Steak

Recipe from Andrew Carmellini

Yield:  4 servings

Prep time:

Cook time:

Ingredients

1 cup soy sauce

1 cup Coca-Cola

1/4 cup sesame oil

1/4 cup hoisin sauce

4 cloves garlic, chopped

4 green onions, minced

2 bone-in rib-eye steaks (2-1/2 pounds each)

Instructions

In a small bowl, whisk together the soy sauce, Coke, sesame oil, and hoisin sauce. Add the garlic and green onions, and whisk well.

To marinate, put the steaks in a large deep dish and pour the marinade over them. Cover the dish tightly with tin foil and put it in the fridge. Or, pour the marinade into a gallon plastic bag, put in the steaks, seal the bag, and shake them around until they’re coated in the marinade. The steaks should marinate in the fridge for exactly 12 hours.

Pull the steaks out of the marinade, pile them on a plate, and let them come up to room temperature (about 20 to 30 minutes).

Turn the broiler on high. Put the steaks on a rack set over a rimmed baking sheet, place the baking sheet on the middle or middle-high rack, and broil the steaks for about 6 minutes per side. The steak is done when the meat springs back to the touch (if using meat thermometer, the internal temperature should be 115 degrees).

Let the meat rest for 5 minutes; then slice.

Korean Braised Short Ribs (Kalbi Jjim)

Recipe from Week of Menus

Yield: 4 servings

Prep time:

Cook time:

Ingredients

2-1/2 to 3-1/2 lbs of short ribs
1 cup soy sauce
1 cup sugar
1 cup water or beef broth
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks

1 potato cut into 2 inch chunks
1 large onion, cut into chunks

1 cup rice cake

Instructions

Drain the blood by soaking the short ribs in cold water. Place beef  into a large pot and cover completely with cold water. Let  sit for 45 minutes to an hour.

Drain the water.

Slice into the beef across the grain, ‘breaking’ the top of the meat but leaving it attached to the bone.

Put the beef into a pot and cover with clean water. Bring to a boil then reduce heat to a simmer. Allow to simmer for 45 minutes.

Drain and wash off all of the foam and dirty bits under cool water until you have "clean" pieces of cooked beef. If preparing for the next day, cool, cover and refrigerate meat at this point.

In a clean pot add the soy sauce, sugar, water, sesame oil, sake, garlic, and pepper. Heat over medium heat until simmering.

Add the beef to the simmering liquid and cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.

Add onion, carrots and potato, and rice cakes.

Continue cooking, stirring occasionally, until the vegetables and rice cakes are fully cooked, about 15 more minutes.

Mapo Tofu (Korean Style)

Recipe from Week of Menus

Yield: 6 servings

Prep time: 5 minutes

Cook time: 10 minutes 


Ingredients

1 teaspoon canola oil
1 teaspoon sesame oil
1 to 1¼ lb ground beef

2 tablespoons chopped garlic (or 1 tablespoon minced garlic)
½ teaspoon salt
2 tablespoons gochujang (red pepper paste)
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 packages (14 oz each) soft tofu, cut into cubes
1½ teaspoon cornstarch 
½ cup water

Instructions

Heat a large skillet until hot. Add both oils, followed by ground beef and garlic. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.

Stir in the gochujang, hoisin and soy sauces, and cook, stirring, for 3 minutes. Gently fold in the tofu. 

In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, about 2 minutes.

Herb-Crusted Prime Rib

Recipe shared by Michelle Strohkirch / From Williams-Sonoma

Yield: 8 servings

Prep time: 15 min. + 12 hours to marinate
Cook time: 2 hours


Ingredients

3 tablespoons kosher salt
3 tablespoons. freshly ground five-pepper blend
1½ tablespoons toasted onion powder
1½ tablespoons roasted garlic powder
1 tablespoons Hungarian paprika
1 tablespoons dried whole thyme leaves
3-rib standing beef rib roast, about 5 lb, tied with kitchen string
2 tablespoons. olive oil


Instructions

In a small bowl, stir together the salt, five-pepper blend, onion powder, garlic powder, paprika and thyme. Set aside.

Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours.

To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve.

Remove the plastic wrap from the roast and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 450 degrees.

Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125 to 130 degrees for very rare to medium-rare, 1 to 1½ hours more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving. Carve the roast and arrange on a warmed platter. Pass the horseradish cream at the table.