Tag: beef
Algerian Kefta
Algerian Kefta
Here is an Algerian version of one of my favorite dishes, kefta. This particular type of kefta are made from ground beef, onion, garlic, salt, and pepper. They are formed into flattened meatballs, pan fried, then topped with a tomato sauce. Serve the kefta with basmati rice.
Ingredients
- 1 lb ground beef
- 4 garlic cloves minced
- 1/2 cup white onion finely chopped; divided
- salt and pepper to taste
- 3 roma tomatoes diced
- 1 tsp parsley
- 1 tsp ras el hanout
- 1/2 cup water
Instructions
- Mix together the ground beef, 2 minced garlic cloves, 1/4 cup onion, salt and pepper.
- Roll into a dozen meatballs.
- Slightly flatten the meatballs into patties.
- Place the kefta in a sauté over medium high heat.
- Cook for 4 minutes a side.
- Remove from the pan and arrange on a platter.
- In the same pan, sauté the remaining onion for 5 minutes.
- Add in the garlic and sauté for 1 minute.
- Add in the tomatoes, parsley, and ras el hanout. Sauté for 5 minute until tomatoes are soft.
- Pour in the water.
- Cook down for another 5 minutes.
Sanjeok (Beef, Asparagus, Mushroom Skewers)
Sanjeok (Beef, Asparagus, Mushroom Skewers)
In Korean, sanjeok refers to skewered meat and vegetables. These mini skewers were traditionally eaten at special occasions and gatherings, but are now casually eaten at anytime of the year. The sanjeok cook quickly in under 5 minutes; either being broiled or pan fried.
Equipment
- toothpicks
Ingredients
- asparagus cut into 4” pieces
- trumpet mushrooms thinly sliced
- salt and pepper to taste
For The Beef
- 1/2 lb sirloin, flank, or strip loin
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1 tsp mirin
- 1 tsp garlic grated
- 1 tsp ginger grated
Instructions
- Cut the beef into 1/4” thick, 5” long pieces.
- Mix together the marinade ingredients.
- Marinate the beef for 30 minutes.
- Using a toothpick, skewer in the following order: asparagus, beef, mushroom, asparagus, mushroom, beef, and asparagus.
- You should yield 10-12 skewers.
- Turn on your oven’s broiler. Place the skewers on a rack on a baking pan lined in foil.
- Broil for 2 minutes a side. Alternatively, you can pan fry the skewers over medium high heat for 2 minutes a side.
Bulgogi Burger
Bulgogi Burger
This is another great example why we must globally legalize marijuana. Without it, I wouldn’t of come up with this recipe. I’ve seen Korean fusion restaurants with their own version of a kimchi burger. What is lacking from all of their recipes is the focus on the burger patty. All of them use basically-seasoned ground beef. I wanted to have the prime focus being on the meat instead of just the fancy toppings. So I seasoned my ground beef with all of the ingredients used to make beef bulgogi: shallots, garlic, ginger, Korean pear, carrots, green onions, soy sauce, sesame oil, rice wine, sesame seeds, and sugar. There’s a lot going on with the complex flavors. I promise that this extra work to make this burger will be worth it in the end.You can grill or pan fry the burgers. I don’t have a grill, so I prepared them on my griddle. If you are a glutton, turn the burger into 2 patties. They’ll take about 6 minutes a side to cook through for medium With all the ingredients used to make them, they’ll be close to 10oz each. Ideally, 3 patties is probably the best route to go. So, toast the buns, griddle the burgers. For the kimchi provolone topping, I sautéed some kimchi until the liquid is cooked out, leaving it crispy. I topped it with some provolone; kind of creating this melty kimchi cheese patty. That gets topped on the burger. I also created a mayonnaise with gochugaru pepper flakes. You could also use gochujang paste instead of flakes.
Ingredients
- 1 lb 85% lean ground beef
- 1 shallot finely chopped
- 1 garlic cloves finely minced
- 2 tsp ginger grated
- 1 green onion finely chopped
- 2 tbsp Korean pear grated
- 2 tbsp carrots grated
- 1 tbsp soy sauce
- 1 tbsp rice cooking wine
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 1/2 tsp black pepper
- 1/2 tbsp butter
- large hamburger buns
Toppings
- green leaf lettuce
- 1/2 cup kimchi chopped
- 3 slices provolone cheese
Gochugaru Mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp gochugaru pepper flakes
Instructions
- Mix together the burger ingredients.
- Form into patties of your desired size. Let rest for 15 minutes to allows the ingredients to commingle.
- Melt the butter on a griddle over medium high heat. Toast the buns for a couple of minutes.
- Add your burger patties to the griddle.
- 2 large patties will take about 6 minutes a side for medium. 3 patties will take 5 minutes a side. 4 patties will take 4 minutes. Only flip once. Remove from the pan. Let rest for 5 minutes.
- Add the kimchi to the griddle. Sauté for 3-4 minutes.
- Make a bed out of the kimchi. Lay the provolone on top of the kimchi.
- Once the cheese starts to melt, separate into two kimchi patty-like shapes. Turn off the heat.
- Mix together the mayonnaise and gochugaru pepper flakes.
Burger Assembly
- Spread the gochugaru mayo across the top side of the bun. Lay the lettuce on the bottom side of the bun.
- Place the burger patties on the lettuce. Place the mound of kimchi and provolone on top of the burger.
