Like us, when trying out a new recipe, you probably have some ingredients on hand and some you will have to purchase. The ingredients that we had in our cupboard mostly came from our local Trader Joe's. The ingredients we needed to purchase, we picked up at Lucky's Market.
INGREDIENTS
1. 2 (approx. 1lb) packages Beef Stir Fry Strips at $5.57 & $6.65 each.
2. 1 package Mini Seedless Cucumbers at $2.99
3. 1 tube Garlic Paste at $4.99
4. 1 tube Ginger Paste at $4.99
5. 1 dozen Grade A Large Brown Eggs at $2.50
You only need one egg per serving
6. 1 package of Wildbrine Japanese Kimchi at $6.29
7. 1 tub of Miso Master Organic Chickpea Miso at $7.99
8. 1 package Baby Bok Choy at $4.99
This is an optional garnish. Steam for 2 minutes, blot dry, add teaspoon of toasted sesame oil and teaspoon of Umeboshi Plum Paste and mix well to coat.
9. 1 jar of Mother in Law's Gochugaru Korean Chili Flakes at $5.99
10. 1 bottle of Plain Rice Vinegar at $1.99
11. Scallions at 50 cents
12. 1 head of Red Cabbage at $1.94
13. Coconut Oil - on hand.
14. Grapeseed Oil - on hand.
15. Toasted Sesame Oil - on hand.
Toasted Sesame Oil has a superior flavor to regular Sesame Oil.
16. 1 bottle of Trader Joe's Yuzu Hot Sauce - on hand.
17. 1 bottle of Trader Joe's Organic Coconut Aminos - on hand.
18. 1 bottle of San-J Organic Tamari - on hand.
You can use soy sauce, but we prefer Tamari because it is less salty and has more depth.
19. Sesame Seeds - on hand.
This is an optional finishing touch garnish.
20. Red Wine Vinegar - on hand.
21. 1 jar of McCormick Japanese Seven Spice blend - on hand.
22. Local Honey - on hand.
23. Butter - on hand.
23. Butter - on hand.
24. Jasmine Rice - on hand.
This recipe has 4 main components.
1. Gochujang Paste
2. Korean Marinade
3. Rice
4. Garnishes
Gochujang Paste
Measurements
1. 1/3 cup organic chickpea miso.
2. 1/3 cup Korean chili powder.
3. 1 tablespoon local honey.
4. 1/4 cup organic coconut aminos.
5. 4 teaspoons garlic paste.
6. 1/4 cup + 2 tablespoons water.
Start by opening your tub of Miso Master Organic Chickpea Miso.
Add 1/3 cup Organic Chickpea Miso to your food processor.
Add 1/3 cup of Mother in Law's Gochugaru Korean Chili Flakes.
Add 1/4 cup of Organic Coconut Aminos.
Add 1/4 cup water + 2 tablespoons.
Add 4 teaspoons of garlic paste.
Add 1 tablespoon of local honey.
We prefer our flavor profile on the spicy side. If you want to play up the sweet element, simply add more honey to taste.
Your food processor should look something like this before you blend.
Voila! The finished product. We're using this as a component of the marinade and as a garnish on the final dish. It has a rich smoky, spicy flavor and would make a good addition to eggs, vegetable dishes and other meats.
Korean Marinade
Measurements
1. 1 tablespoon ginger paste.
2. 2 tablespoons rice vinegar.
3. 2 tablespoons tamari.
4. 1/4 cup of Gochujang paste (see above)
5. 1 teaspoon toasted sesame oil.
6. 3 finely diced scallions.
7. 1 tablespoon grapeseed oil.
8. 2 pounds beef stir fry strips
Mix ingredients into a large glass bowl.
Whisk together before adding beef strips.
We had originally intended on using a whole flank steak, but decided on the strips instead.
Add 2 pounds of steak strips to the marinade.
Mix together.
Here's a video.
Place steak strips and excess marinade in a large freezer bag. Squeeze the air out and seal. Put in fridge and marinate for at least 8 hours.
Rice
Measurements
1. 1 cup rice
2. 2 cups beef broth or 2 cups water.
3. 1 tablespoon coconut oil.
First start by rinsing your rice under cold water.
We are using our homemade beef broth from when we made pot roast (recipe upcoming) for a more savory finished product.
In a sauce pan place 1 cup of rice and 2 cups of beef broth or 2 cups water. If you use water, make sure to add salt. We put a small pat of butter in to help separate the grains and give them a velvety texture.
Bring to a boil then reduce heat to a simmer and cover for about 15 minutes.
Your finished product should look something like this. If you used water instead, you should have white fluffy rice.
Melt a tablespoon of coconut oil in a frying pan.
Place your cooked rice in pan and flatten it out like a pancake to create an even heating surface.
Turn up the heat and keep checking underneath with a spatula until the grains at the bottom are nice and crispy.
Turn the whole thing over on a foil lined baking sheet. You should have a nice layer of crispy rice.
Place portion(s) of crispy rice in a wide mouthed bowl. Warm slightly in the microwave right before assembling the final product.
The crispy rice adds a real nice textural component.
Gina is amazed how well the crispy rice came out.
Garnishes
A. Purple Cabbage Pickle
1. 1/2 head of purple cabbage sliced thin like slaw.
2. 2 tablespoons red wine vinegar
3. Japanese 7 Spice Powder to taste.
Scrunch all together and let sit.
B. Quick Pickled Cucumbers
1. 1 package of mini seedless or Persian cucumbers.
2. 3 tablespoons yuzu hot sauce.
Slice into disks and coat with yuzu hot sauce and let sit.
C. Wildbrine Japanese Kimchi
D. Homemade Gochujang Paste
E. Finely Chopped Scallions
F. Sesame Seeds
G. Fried Egg
Put olive oil on a paper towel and coat the bottom of a frying pan. Turn up heat to high. Place 8 hour marinated strips in an even layer. Turn them with tongs until cooked. They should have some nice dark bits.
They should look something like this. Garnish with scallions. This was about two pounds of strips. We made two portions and had some left over. A little less after Mike made a Korean taco at 9:30 pm.
Now the final component. Once the fried eggs are done, they go right on top of the whole thing. If there are two of you, one person should have two bowls prepared with warmed crispy rice, steak strips and garnishes ready for final plating.
Melt a pat of butter in a frying pan.
Fry your eggs Sunny Side Up. You want to be able to break the yolk and have that delicious golden mixture mixing in.
Here it is. The finished product. Mike, Gina & Zoe's Home Cookin' Korean Bowls. A layer of crispy rice at the bottom, 8 hour marinated Korean steak strips and all the garnishes. Right side bowl 12 o'clock marinated red cabbage, 3 o'clock kimchi, 6 o'clock quick pickled cucumbers, and 9 o'clock a generous dab of homemade gochujang paste. We were so excited we forgot to add the final touches of sesame seeds and finely chopped scallions...
but we ate it anyway.
And here it is on the second night fully garnished.
No comments:
Post a Comment