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.

Kimchi Fried Rice

Adapted from Rasa Malaysia

Yield: 2 servings

Prep time: 10 minutes
Cook time: 15 minutes


Ingredients

2 tablespoons oil
2 cloves garlic, minced
2 cups kimchi, cut into small pieces
½ cup kimchi juice
4 cups steamed white rice
2 tablespoons soy sauce or to taste
1 tablespoon sesame oil
2 tablespoons gochujang (red pepper paste)
1 teaspoon black pepper       


Instructions

Pour the oil into a large skillet or wok. When it starts to shimmer, add the garlic and sauté.

Add the kimchi, kimchi juice and gochujang, and stir occasionally until cooked through, about two minutes.

Add the rice, break up any clumps, and stir until it is evenly mixed in with the kimchi.

Add the soy sauce, sesame oil, gochujang and black pepper and blend well with the rice and kimchi.


Notes

Top with egg, sunny side up.   

Seaweed Soup

Adapted from Week of Menus  

Yield: 12 servings 

Prep time: 1 hour 
Cook time: 2 hours 


Ingredients

2½ gallons of water 
¾ lb to 1 lb of beef brisket 
1 large onion, peeled
10 cloves of garlic, peeled
2½ cups of dried seaweed 
3 tablespoons good sesame oil 
2 tablespoons soup soy sauce
Salt to taste


Directions 

Put the seaweed in a bowl and cover with cold water and set aside for 15 to 30 minutes. Rinse, drain, and cut into bite-sized pieces if needed.

Put beef brisket in a large bowl and cover with cold water and set aside for at least 45 minutes.

In a large stock pot, add the water and bring to a boil.

Add onion, garlic cloves and beef brisket. Bring to a boil again, then reduce heat to medium, cover and allow to simmer for at least one hour.

Check if the beef is tender, if not, simmer for an additional 15 minutes.

Remove beef, onions and garlic from soup stock. Set soup stock aside, and when the beef is cool, shred into bite sized pieces.

Heat an empty stock pot (pour the broth into a holding container if needed) over medium heat then add sesame oil.

Add the seaweed and sauté for a minute, then add soy sauce  or a teaspoon of salt.

Continue cooking for another minute and then pour the soup stock over the seaweed. Add the beef pieces and bring to a boil.

Check seasonings and adjust as needed. 


Notes

Freeze broth up to 3 months

Add dried mushrooms; soak in warm water for 30 to 45 minutes until softened, cut, and add in soup when adding shredded beef pieces.

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.