Posts Tagged ‘Korean’

* Skirt Steak Ssam

Posted on March 15th, 2014 by Linda. Filed under Appetizer, Cooking Method, Course, Cuisine, Grill, Korean.


The starter from our Korean Comfort Foods class today at Cavallo Point.  Super easy to make!  Lay out a buffet abd get everyone to make their own!

Chef’s tip: No need to oil the grill as the skirt steak is fatty.

Marinade:
4 cloves garlic, minced
1 Tablespoon ginger, finely grated
3 Tablespoons green onions, white parts only, finely sliced
3 Tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 Tablespoons mirin
1 Tablespoon brown sugar
1 teaspoon sesame seeds, toasted
1 teaspoon black pepper, freshly ground

2 lbs skirt steak, trimmed, cut into 5 inch chunks
1 Tablespoon sesame seeds, toasted

1 head Boston lettuce
2 cups steamed white rice

Ssam Sauce

Make the marinade: In a large bowl, whisk together marinade ingredients — garlic, ginger, green onions, soy sauce, sesame oil, mirin, sugar, sesame seeds, and pepper. Add beef and toss well.  Use an instant marinator or transfer to a glass bowl, cover and allow meat to marinate overnight, refrigerated.

Remove meat from marinade and drain well. Heat a griddle or large skillet over medium-high heat until almost smoking. Add meat in small quantities and sear until nicely caramelized, about 2 minutes per side for medium rare as preferred..  Let meat rest, then slice thin against the grain to serve.  Garnish with sesame seeds.  Serve on lettuce with rice and Ssam sauce

 

Sauce:
1/4  cup Ssamjang – fermented chili and bean
1/4 cup Gojujang
1 tablespoon sugar
1 Tablespoon rice vinegar
2 teaspoons sesame oil
2 teaspoon green garlic, white parts only, thinly sliced
Water, as needed

To make sauce, combine ssamjang, gojujang, sugar, vinegar, sesame oil, and green garlic in a small mixing bowl. Thin with water as desired. Set aside.

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* Gojujang

Posted on March 15th, 2014 by Linda. Filed under Chili Peppers, Cooking Method, Cuisine, Korean, Slow.


We needed to make a gluten-free gojujang for class today, and realized most of the store-bought ones had wheat in it,  but thanks to Google, I came across this recipe which turned out to be very good.  We cooked it longer, and reduced the sugar.  It tasted fresh and clean, but is missing the depth from the fermentation.  This recipe is adapted from the Gluten Free Victory site.

1/2 cup water
1/4 cup brown sugar
1/2 cup miso
1/4 cup Korean red pepper
1 teaspoon kosher salt
1/2 teaspoon sake
1/2 teaspoon rice wine vinegar

Dissolve sugar in water.  Add miso and whisk to a smooth paste.  Add pepper powder, vinegar and salt and continue to cook under a low heat until the mixture becomes a smooth thick paste, about 20 minutes.

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* Dak Galbi

Posted on March 15th, 2014 by Linda. Filed under Cabbage, Chicken, Cooking Method, Course, Cuisine, Dessert, Korean, Rice Ovalettes, Shiso, Stir Fry.


Simply delicious comfort foods.  The rice ovalettes are chewy and adds a nice contrast to the succulent chicken.  Igor, one of my sous chef, made it in class today, we were making a huge batch, so he cooked the chicken separately, then the onions and cabbage, then finally brought them all together in one big pot.

Chef tip: The rice cakes harden when cold.  A little heat will bring it back to life.

Marinade:
4 cloves garlic, minced
1 Tablespoon ginger juice
1/3 – 1/2 cup gojujang
1/4 cup light soy sauce
1/4 cup kochukaru (Korean red pepper, coarsely ground)
2 Tablespoons sesame oil
1/4 cup sake
2 Tablespoons sugar
2 Tablespoons curry powder
1/2 teaspoon black pepper, ground

2 lb chicken thigh, b/s, cut into cubes
1 lb Korean rice cake ovalettes, fresh
1/2  head cabbage, cut into bite size
15 Shiso leaves, chiffonade thick
1 yellow onion, sliced
1 sweet potato, parboiled, sliced into bite size wedges
2 Tablespoons rice bran oil
1/2 cup water

Shiso leaves, chiffonade
Sesame seeds, toasted

Make the marinade: In a large bowl, whisk together all marinade ingredients — garlic, ginger, gojujang, soy sauce, kochukaru, sesame oil, sake, sugar, curry powder and pepper.   Reserve half the marinade.

Heat a cast iron pan till hot.  Add oil, then add chicken to brown.  Add onions, and sauté till fragrant.  Then add cabbage, and half the shiso leaves.  Nextm drizzle on reserved sauce and add rice ovalettes.  Saute for 3 minutes.  Drizzle on water, add sweet potatoes cover and steam 3 minutes.  Remove cover and continue to cook until potatoes are tender, sauce has been absorbed and chicken begins to caramelized.  Gently toss the mixture to prevent potatoes from breaking up.

Sprinkle with sesame seeds and garnish with more shiso leaves. Serve hot.

Serves: 6

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