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NY Strip Bulgogi
NY Strip Bulgogi
Want your bulgogi to be a little more extravagant? Try using a higher end cut like a NY strip steak. Trim off the fat cap (in any other cirmstances, I’d call this blasphemeat), then slice on a bias 1/4” pieces. You want the pieces thicker than the traditional paper thin slices used with regular bulgogi. The beef gets marinated for an hour. You can then either broil or sear the beef in a grill pan. The beef will take 5 minutes total time to cook. Serve the bulgogi with perilla leaves. Garnish with green onions and sesame seeds.
Ingredients
- 1 lb strip loin steak
- 3 tbsp soy sauce
- 1 1/2 tbsp sugar
- 1 tbsp mirin
- 2 tbsp pineapple juice
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 1 tbsp sesame oil
- 1/4 tsp black pepper
- perilla leaves for serving
Garnish
- green onions finely chopped
- sesame seeds
Instructions
- Trim all of the fat from the strip loin.
- Slice the strip loin on a bias into 1/4” thick slices.
- Mix together the marinade ingredients.
- Marinate the beef for 1 hour.
- Turn on your oven’s broiler. Place the beef on a rack on a baking pan lined in foil.
- Broil for 2-3 minutes a side. Alternatively, you can sear the beef in a grill pan over high heat. Make sure not to overcrowd the pan.
Kimbap
Kimbap
Kimbap is one of the most popular foods in Korea. Resembling sushi, these rice rolls of multi layered complexity are fairly time consuming to make, but are very addicting. Each of the ingredients have a few steps in preparation. The classic ingredients in kimbap are beef, carrots, fish cakes, pickled radish, spinach, and julienned omelette; rolled in nori with steamed rice seasoned with sesame oil. These are best eaten the day they are made, but can be slightly warmed up in the microwave. Since there is so much going on with kimbap, they are served without sauce.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
Rice
- 3 cups steamed short grain rice
- 1 tbsp sesame oil
- 1 tsp salt
Beef
- 8 oz ground beef or thinly julienned sirloin
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 garlic clove minced
Fish Cakes
- 1 sheet fish cake cut into 3/4” strips
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
Spinach
- 8 oz baby spinach
- 1 tsp sesame oil
- 1/4 tsp salt
Eggs
- 2 large eggs beaten
- 1/4 tsp salt
- 1/2 tsp vegetable oil
Carrots
- 1 large carrots julienned
- 1 tsp vegetable oil
- 1/4 tsp salt
Other Ingredients
- 4 strips pickled radish
- 4 sheets nori
Instructions
Ingredient Prep
- Brown the beef in a sauté pan over medium high heat.
- Season with soy sauce, rice wine, sugar, sesame oil, and garlic. Cook for 1 minute. Set aside.
- Bring a pot of water to a boil. Blanch the spinach for 1 minute.
- Shock in an ice bath to stop the cooking. Squeeze out the water. Season with sesame oil and salt. Set aside.
- Heat up vegetable oil in a small sauté pan over medium high heat. Sauté the carrots for 2 minutes. Season with salt. Set aside.
- Add cooking oil to the pan. Pour in the beaten eggs.
- Cook for 1 minute a side. Cut into 3/4” thick strips. Set aside.
- Add cooking oil to the pan. Add in the fish cakes. Season with soy sauce, sesame oil, and sugar. Sauté for 2 minutes. Set aside.
- Finally, stir in the sesame oil and salt to the steamed rice. Let cool slightly.
Kimbap Assembly
- Gather all of the kimbap ingredients together.
- Lay a sheet of nori on a bamboo sushi rolling mat; shiny side down. Place 3/4 cup of the rice in a thin layer on the nori sheet.
- Leave a 1/2” of rice uncovered across the bottom of the sheet. Then place thin layers of each ingredient starting from the bottom in the specific order: beef, carrots, fish cakes, pickled radish, and egg. You should use no more than 2/3 of the sheet to layer your ingredients, with the top 1/3 just rice. It is very important to not overstuff the nori.
- Using the bottom of the rolling mat, roll over the top. Press it tightly.
- Unroll the mat. Bring the roll back to the bottom and roll it tightly again, making sur the bottom is sealed.
- Using a serrated knife, slice 1” thick pieces of the kimbap roll.
Kabocha Korokke (Japanese Pumpkin Croquettes)
Kabocha Korokke (Japanese Pumpkin Croquettes)
Korokke are the Japanese equivalent of a potato croquet. You can use kabocha pumpkin, sweet potatoes, ir just regular potatoes when preparing this savory appetizer. The korroke can be shaped into oval sized patties or into smaller ping pong sized balls. Once formed, place on a parchment paper lined baking pan in the freezer to firm up. Then dredge them in flour, egg, then panko breadcrumbs. The korroke fry for a couple of minutes a side u til golden brown and crispy. Serve the korroke with tonkatsu sauce.
Equipment
- potato masher
Ingredients
- 1 lb kabocha squash seeded and cut into cubes
- 1/2 lb ground beef
- 1/2 medium onion finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup flour
- 1 large egg beaten
- panko breadcrumbs
- vegetable oil for frying
- tonkatsu sauce
Instructions
- Place the kabocha in a steamer. Steam for 10 minutes.
- Place the kabocha in a bowl and mash with a potato masher.
- Brown the ground beef in a small sauté pan over medium high heat for 5 minutes.
- Add in the onions and cook for 2 minutes. Drain any excess oil.
- Mix in the ground beef and onions, salt, pepper, and nutmeg to the mashed kabocha. Let cool.
- Form the dough into 6-8 oval shaped patties. Place on a baking sheet lined in parchment paper. Place in the freezer for 30 minutes.
- Dredge the croquettes in flour, then egg, then panko breadcrumbs.
- Heat up 1” of vegetable oil in a sauté pan over medium high heat. Place some of the croquettes into the oil, frying in two batches.
- Fry for 3-4 minutes a side until crispy and golden brown.
- Drain the drain the grease on a wire rack.
