KOREAN DELIGHT

Korean BBQ Night for 2! You are wondering about the picture? My battery on the camera gave  up on me and by the time the battery was charged again ... Well as you can see, food's gone! It was great!

Things done easy! Well almost easy! Takes some time to make it, but its worth it!

Approximately 1 lb. of good steak meat (this is a Rib Eye , which has a little fat woven into it). Put it into the freezer, so its slightly frozen. You need to slice the meat into really thin slices and freezing it a bit helps to do that ... and always cut it AGAINST the grain.

By the way, I found a great website (delivery through UPS, good rates too) of a Korean Supermarket H Mart , which has also stores all over Queens. There is also a place here in Manhattan called Han Ah Reum Asian Market on 32nd Street, which I like. Shopping online though is so much easier, because you can really research what you look for in peace and quiet.

INGREDIENTS

• 1 pound beef rib eye or top sirloin, thinly sliced
• 3 cloves garlic, minced
• 2 green onions, thinly sliced
  
• 4 tablespoons soy sauce
• 2 tablespoons Honey and Mirin or sugar
• 
  
• 1 tablespoon toasted sesame oil 
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (toasted)
• 1 tablespoon minced fresh ginger
• freshly ground black pepper to taste (optional)

If you want to give it a bit of a more fruity taste add

1/2 pear, my favorite Asian Pear - peeled, cored, and minced to the marinade

DIRECTIONS

1. In a large resealable plastic bag, combine beef with all ingredients, except sesame seeds, which you add before serving. Seal, and refrigerate for 1 to 2 hours.
2. Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, until done. Remember its a steak, so you can cook it rare, medium or if you must, well done. 

Concerning Grill Pan: I use my adjustable Fondue base with sterno paste, put the grilling pan (Le Creuset cobalt blue)  on top. Works perfectly. 

Side Dishes: 

BANCHAN

Rice (my preference Sticky Thai Rice)

Any other kind or rice will do. 

traditional Cabbage Kimchi (sliced and whole)

  Radish Kimchi 

Check your fridge what left over vegetables you have: Spinach (wash and blanche with a touch of soy sauce, sesame oil and sesame seeds for a few minutes). let cool to room temperature and put into a little bowl and again off to the table.

Do the same with Bok Choy or Chinese (Nappa)  cabbage and if you want to spice it up add some of the hot pepper paste.

Cucumber sticks (scrape out seeds) mixed with some of the hot pepper paste

3 tbsp. Hot Pepper paste mixed with 2 tbsp. soy sauce, touch of Sesame oil, 1 tsp. Mirin, 1 tsp. rice vinegar, 1 tsp. sesame seeds. Mix all together and off to the table. 1 little bowl for each person to dunk the BBQd meat. 

1 little bowl for each person with 2 tbsp. soy and 2 tbsp. lemon juice. For looks I add a thin slice of lemon.

Lettuce tear off a small piece of lettuce ("face up," with the bottom of the rib facing down) to wrap around the freshly grilled meat and make a bite-size sandwich.

Garlic

Served in a small bowl with sliced green chiles. First, roast the garlic atop the grill, and then add a slice to your barbecue "sandwich"

Asian Pear Dipping Sauce

1/2 cup soy sauce

1/2 cup sake or dry sherry

1/4 cup sugar

1 small Asian pear, peeled, cored, and finely chopped

4 scallions, both white and green parts, trimmed and finely chopped

1/4 cup finely chopped onion

2 tablespoons sesame seeds, toasted

Asian Pear Dipping Sauce (Makes about 2 1/2 cups)

Combine all the ingredients in a medium-size bowl and stir until thoroughly mixed and the sugar is dissolved. Divide the sauce among as many small bowls as there are people, so each person has their own for dipping, and serve immediately.

즐기십시오 ! (Enjoy!)

Koreans drink either beer or Soju.  We settled for a nice cold Sake. 

건강 ! (Good Health!)