Korean BBQ

Although Tina and I have bonded over many things (including our love of bad movies, our Seattle connection, and our general awesomeness), I think food plays a very large role in our friendship. Epic thanksgiving dinners aside, my introduction to Korean BBQ has made me a very happy face-stuffer.

Although it is really fun to go out to a Korean BBQ restaurant and have that little grill and all those yummy side dishes that Tina has to explain, making it at home is SO fast, SO easy, and SO delicious (and you don't actually have to use a grill either). We can get our chili paste, etc, here at a store called H Mart, but I wonder if Uwajimaya carries it too...


Daeji Bulgogi (Spicy Korean Pork Barbecue)
Note: there are a bunch of different recipes out there, but this one was delicious and easy!

Ingredients:

1 lb pork tenderloin, trimmed (my grocery store doesn't have a butcher, so I had to use pork loin which we pounded flat. It worked, but it makes a big different to have that very thin cut tenderloin).
2 tbs brown sugar
2 tbs low sodium soy sauce
1 1/2 tbs thai chili paste
1 tsp minced peeled ginger
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
3 garlic cloves, minced

Note: this makes "spicy" pork bbq, but I didn't think there was very much heat. This was not that spicy at all (and I'm a wuss), but if you want to adjust heat, either increase or decrease the amount of red pepper flakes and/or the thai chili paste (but I don't recommend it!)

1. Cut pork into thin strips (1/16th inch slices is recommended). Trim fat from sides.


(I know these look like naked mole rats, which is gross, but I promise they aren't...)

2. Combine all ingredients together- mix well, add pork. Cover pork in mixture, set aside in refrigerator for an hour or more to marinate.


Note: the recipe says you should mix it together in a baggie, but I think a bowl is a much easier way to make sure the ingredients are all mixed together and the pork is evenly marinated. Just sayin'.

3. Heat your cooking surface. If using a grill, spray liberally with cooking spray. If using stove top (which I prefer, because it preserves some of the marinade as a sauce for your rice), pour in a 1/2 tbs-1 tbs of vegetable oil and heat a deep skillet. When surface is hot, pour in meat/marinade and cook for 5-10 minutes until cooked through.


Serve with sticky rice (place rice in strainer, rinse under cold water until the water runs clear- it takes away the starch. Then, let the rice sit in the cooking water for 20-30 minutes before cooking according to directions) and with large lettuce leaves to wrap the rice and pork in.


There are these delicious marinated sesame leaves that Tina rustled up at H Mart- I wrap them around the pork and rice too, or just use my fingers to stuff them in my mouth. I mean... I have table manners so that would never happen.

A Valentine's Day Lunch

In honor of Maddie's request for a Valentine's day lunch, I'm ignoring her request for buffalo chicken, and instead putting up an easy, but impressive looking Chinese recipe. This is especially appropriate, because my friend Elysa pointed out to me that Valentine's day this year falls on Chinese New Year- so, sorry Mads, but this'll have to do for now! I hope you and Jimmy enjoy your first Valentine's day together :)

Orange Beef
From Quick & Easy Chinese

Serve with sticky rice- I typically look for sushi rice at the grocery store (avoid the typical long grained white rice if possible). To make it especially sticky (which makes it much easier to eat with chopsticks), soak it in cold water for 30 minutes prior to cooking to get rid of the starch. Rinse it in a strainer, and then follow the cooking times on the bag.

Note: it is easy to mess with the proportions on this recipe- I like a lot of sauce to pour on my rice, so I usually quadruple the amounts asked for. Also, you can err on the side of more beef (i.e. 1 lb instead of 3/4 if you want).

Ingredients:
3/4 lb thinly sliced beef
2 tbs soy sauce
2 tbs thinly shredded fresh orange peel or zest
1 tbs chopped fresh ginger
2 tsp chopped garlic
1 tsp red pepper flakes
2 tbs dry sherry or Shaoxing rice wine
2 tbs orange juice
1 tbs sugar
2 tsp cornstarch
1/2 tsp dark soy sauce (note- dark soy sauce is mainly for the color it gives the dish. There is a slight taste difference, but because this is hard to find, it is fine to substitute regular soy sauce)
1 tsp salt
2 tbs vegetable oil
1/2 c shredded carrots
1/2 tsp Asian sesame oil
3 tbs finely chopped green onion

1. In a small bowl, combine the beef with the soy sauce and toss to season the meat evenly. Set aside to marinate while you prepare the other food.

2. Combine the orange peel, ginger, garlic and red pepper flakes in a small bowl, and stir to mix them together lightly. Set aside.

3. (Note: these are the ingredients that I usually quadruple in order to get a substantial amount of sauce) In a medium bowl, combine the sherry, orange juice, sugar, cornstarch, dark soy sauce and salt. Stir well to dissolve the cornstarch and mix everything into a smooth sauce.

4. Heat the vegetable oil over high heat in a wok or large, deep skillet. Scatter in the beef and its marinade and spread the beef out into a single layer. Let it cook undisturbed for about 15 seconds, and then toss well. Add the carrots and cook, tossing now and then, until the beef is no longer pink and the carrots are beginning to wilt, about 1 minute.

5. Add the orange peel mixture and cook, tossing often, until it releases its fragrance, about 30 seconds.

6. Add the orange juice mixture, pouring it in around the sides of the pan and toss well. Cook, tossing now and then, until the beef is tender and evenly seasoned with the sauce. Add the sesame oil and green onion, toss well, and serve.