I have an obsession with pads of paper and cooking! Perfect!
Thursday, June 30, 2011
Korean food Kraving!
I had to do it. I couldn't resist. It all started with a text msg from my sister last night when she asked me when the Korean market closed!
Got an intense Kraving for a Korean rice cake in a sweet spicy sauce consisting of korean red pepper paste. It's called dokbokki (it has various spellings and here is a wiki link http://en.wikipedia.org/wiki/Tteokbokki). I usually just have it with thinly sliced beef that they probably use for bulgogi (http://en.wikipedia.org/wiki/Bulgogi).
And since I was at the Korean market I had! to buy kimchi! I've tried making kimchi, and it is not easy at all! So please! if you have a good kimchi recipe and tips, please share :)
So here is how I kraft my Korean meal. (sorry to all my Korean friends if I am soooo unauthentic with my approach...again please share your recipes and tips if you have any for me :)):
Veggie Prep: The very first thing I do with every meal is wash and cut all my vegetables before I handle any raw meats. Just to avoid any cross contamination. I also use a different cutting board for my meat so there can never be a mistake of using a contaminated cutting board. So the only veggies I"m using for this is some green onion to put in my dokbokki.
Dokbokki:
The instructions are in Korean on the package so I just make do lol. I just look at the numbers.
1) In a nonstick pan and on medium heat, add 200 mL of water and 350 g of the rice cake
2) When rice cakes are soft and some of the water has evaporated, add the red pepper paste sauce.
3) Simmer about 5-10 minutes depending on how thick you want it.
4) Add green onion and sesame seed (if you have any) and cook maybe 2 minutes
Beef (I'm not going to call this bulgogi because I'm sure that is specific marinade):
1) Separate the slightly defrosted, thinly sliced beef from each other.
2) Marinate beef for no more than a few minutes in:
3) Cook slices of beef on a medium non stick pan.
And there you go, devour the rice cakes and beef as fast as you can as the rice cakes harden back up as it cools. Oh and of course have some kimchi.
Got an intense Kraving for a Korean rice cake in a sweet spicy sauce consisting of korean red pepper paste. It's called dokbokki (it has various spellings and here is a wiki link http://en.wikipedia.org/wiki/Tteokbokki). I usually just have it with thinly sliced beef that they probably use for bulgogi (http://en.wikipedia.org/wiki/Bulgogi).
And since I was at the Korean market I had! to buy kimchi! I've tried making kimchi, and it is not easy at all! So please! if you have a good kimchi recipe and tips, please share :)
So here is how I kraft my Korean meal. (sorry to all my Korean friends if I am soooo unauthentic with my approach...again please share your recipes and tips if you have any for me :)):
Veggie Prep: The very first thing I do with every meal is wash and cut all my vegetables before I handle any raw meats. Just to avoid any cross contamination. I also use a different cutting board for my meat so there can never be a mistake of using a contaminated cutting board. So the only veggies I"m using for this is some green onion to put in my dokbokki.
Dokbokki:
The instructions are in Korean on the package so I just make do lol. I just look at the numbers.
1) In a nonstick pan and on medium heat, add 200 mL of water and 350 g of the rice cake
2) When rice cakes are soft and some of the water has evaporated, add the red pepper paste sauce.
3) Simmer about 5-10 minutes depending on how thick you want it.
4) Add green onion and sesame seed (if you have any) and cook maybe 2 minutes
While the dokbokki is cooking, you can start cooking the beef.
Beef (I'm not going to call this bulgogi because I'm sure that is specific marinade):
1) Separate the slightly defrosted, thinly sliced beef from each other.
2) Marinate beef for no more than a few minutes in:
a) 1/2 TBSP of Golden Mountain Soy Sauce
b) a few drops of sesame oil
c) a healthy shake of garlic powder
And there you go, devour the rice cakes and beef as fast as you can as the rice cakes harden back up as it cools. Oh and of course have some kimchi.
Tuesday, June 28, 2011
NY Strip Steak-a-rita & Grilled Corn
I feel I've come quite far satisfying my palate here in Salt Lake City. I used to have the teriyaki steak at Kiralas (in Berkeley) and used to dress my grilled corn with jalepeno garlic butter and cotija cheese with a squeeze of lime (some elaborate recipe I found). But, these days with less time and no Kirala; I've learned to perfect my corn and steak grillin'. Oh and of course the accompanying strawberry margarita. (random choice I know... but it's hot out! and need a cool companion as I grill)
Grilled Corn:
I've always had a sweet spot for corn. Just ask my family, as a child I would sit at the dinner table with corn and butter (back then it was "I can't believe it's not butter" ...my mom was looking out for my heart lol).
And now I've developed a taste for the sweet, salty, sour, umami, and spicyness that corn can deliver.
My previous jalepeno garlic butter, lime, cotija cheese grilled corn would take FOREVER to make and made a huge mess. Especially making that butter.
How my corn stays fresh, sweet and juicy (not dried out):
1.) Husk Corn,
2.) Rinse,
3.) Pinch of Salt,
4.) Wrap in Foil & Grill
So these days with so little time, I've fulfilled the sweet, salty, umami, and spicyness by sprinkling simple alternatives that are in my kitchen:
Butter,
Garlic Powder,
Cayenne Pepper, and
Parmesean Cheese
NY Strip Steak:
The key is where you get your meat! Sniders Meat Bros Butcher Shop on Highland and 6200 South (http://www.sniderbrosmeats.com/) Just a nice NY strip steak with Sniders' seasoning & throw it on the grill!
Seriously, that is it.
Strawberry Margarita:
Two handfuls of fresh hulled Strawberries
Half a Blender of Ice
3 parts Sugar Free Margarita Mix (from Harmon's Draper Location)
1 part Tequila of your choice
Pulse, pulse, pulse.
P.S. I'll try to take more pictures of my food...depends how hungry I am. lol
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