Bulgogi (Seasoned sliced beef)
From Quick & Easy Korean Cooking
2 LBS rib eye steak, sliced thin
2 TBS soy sauce
2 TSP sesame oil
1 TBS sugar
1 Bulb garlic, minced
Fresh ground black pepper
1/2 Onion, sliced thin
1 Cup sliced bell peppers
Sesame seeds for garnish
Korean Potato Salad
6 Medium-sized red potatoes, cut into 1 inch pieces
2 TSP sesame oil
2 TBS Rice wine vinegar
2 Cloves garlic, minced
Green onions, sliced
1 Cucumber, peeled and sliced thin
1/4 Cup rice wine vinegar
1 TSP red pepper flakes
I decided to revisit my Korean cookbook for some inspiration this week. I work near Koreatown in the city, so I've had the pleasure of eating at some really authentic restaurants. It's great to have these recipes on hand, so then I can try to create my own home versions of my favorites. Bulgogi is delicious, easy to prepare and fun to say! A sauteed potato and carrot dish also caught my eye, but I decided to go with my own creation instead - a potato salad infused with Asian flavors. If you're not a huge fan of mayonnaise-laden potato salad, then this is your new go-to mayo-free version for this summer. I always make these marinated cucumbers whenever I get the chance. They're cool and refreshing with a hint of heat.
Mix the soy sauce, sesame oil, sugar, garlic and black pepper in a bowl. Add the steak slices, and let marinate for 30 minutes. If slicing your own steak, place in the freezer for about 10 minutes to make the slicing easier. Packaged steak strips would work perfectly fine here too, just depends on the quality and how much you want to spend.
While that's marinating, prepare your side dishes. The steak and veggies will cook up in no time. Boil the potatoes until fork-tender. Let cool in a large bowl. Season potatoes with salt and pepper. Toss with vinegar, sesame oil, garlic and green onions. Set aside.
In a small bowl toss the cucumber slices in the vinegar with the red pepper flakes. Keep refrigerated until ready to eat.
Heat the grill or grill pan and coat with cooking spray. Cook the steak 1-2 minutes per side, depending on the thickness. Set aside and grill the veggies until they begin to soften and char. Top with sesame seeds.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.