Archive for November, 2008

a friendly feast with korean bbq

I had dinner with Michael & Angela last Monday and they were like, so how do you feel about getting together once a week and each of us taking turns cooking dinner? Like it took much convincing, so of course I said sure! This week was my week, since I was “new” to the group.

Tonight’s menu was Korean BBQ (galbi), a simple soup with ground beef (since it was a bit cooler and soup is always good when the weather is like this), seaweed salad, and ultimate fudge brownies. Lots right? No worries. The only ones I made from scratch are the bbq and soup.

Korean BBQ: Marinating!

  • 4-6 strips of short ribs (can be found at most Asian grocery stores)
  • 3 tbsp. soy sauce
  • 5 tbsp. water
  • 4 tbsp. Korean rice wine
  • 1 tbsp. Asian sesame oil
  • 3 tbsp. corn syrup
  • 6 tbsp. sugar
  • 1 tbsp. minced garlic
  • 1/4 tsp. minced/grated ginger
  • Pinch of black pepper
  • 1 gallon size ziploc bag (or tupperware that’s big enough to fit all your bbq)

Depending on how your ribs were cut, you might want to wash them thoroughly to make sure there aren’t any stray bone pieces from the rib. The worst thing is trying to eat your bbq and biting into bone fragments. No fun. Once the meat is cleaned off, you’ll want to use a meat tenderizer (this is what i have) to mash the meaty part down to about 1/8th of an inch. You definitely don’t want your bbq too thick. It grills better when it’s thinned out.

In a bowl, wisk the garlic, ginger, soy sauce, rice wine, corn syrup, sugar, water, and sesame oil together. Place your meat in your ziploc bag or tupperware and pour in the marinade, making sure all the meat is covered. Refrigerate anywhere from 4 hours to overnight.

When you’re ready to cook, heat up your grill, shake off the excess marinade and toss it on the grill. For those who don’t have a grill, like myself, a panini press pan or any other stove top grill pan works just as well. You’ll want to cook it on each side about 5-7 minutes to give it a semi crunchy texture, yet it’s still so tender.

Served with seaweed salad, which I picked up at my local Korean grocery store (Super HMart, 1302 Blalock Rd.,Houston, TX 77055). I love this place really. They have tons of prepared kimchi, stewed potatoes, and other side dishes usually served with Korean bbq.

And here’s the soup. It was more experimental than anything and I won’t b e posting this recipe as I really threw alot of items together without measuring and I’d rather not give bad info on the recipe. I just wanted a simple soup with a flavorful broth and it worked! The basics though are garlic, onion, tomato, green beans, ground beef and water. Add salt, pepper, tamarind soup base seasoning, fish sauce or soy sauce (whatever makes you happy) to taste.

Oh and the brownies. Ghirardelli Ultimate Fudge Brownies are the awesomest. I don’t care if it’s not from scratch. These brownies are to die for.

It was a successful night. I’m exhausted and stuffed.

reina-sm –Chelle

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November 18, 2008 at 5:53 am 4 comments

omuraisu!omurice!

I’ve been craving omurice since the other night when I was talking to a friend about it. Living in Houston, I haven’t found any places that serve omurice. It makes me sad, so if any Houstonites know where I can find some, please let me know. Anyways, I figured this would be a yummy Sunday morning breakfast!

What is omurice anyways? Basically it’s a sweeter fried rice topped with a not fully cooked egg omelette. A demi-glaze sauce is what usually tops the omurice, but I’ve seen many recipes just use ketchup. The sweetness of the fried rice is due to the use of ketchup rather than soy sauce, and it’s cooked in butter rather than oil. I also overcooked the egg because I was concentrating on flipping it over and making it look pretty. Most recipes I found called for chicken and mushrooms in the fried rice, but I only had chinese sausage. heh. And, I’ve come to the realization that I suck at making pretty omelettes. =(

Fried Rice:

  • 1 cup cooked white rice
  • 1 clove minced garlic
  • 1/4 of an onion diced as mini as possible
  • 1/2 stick of chinese sausage (diced in cubes)
  • 1 tbsp. butter
  • 1 tsp. ketchup (or enough to add color to the rice)

Omelette

  • 2 eggs
  • 1/4 tsp salt & pepper
  • 1 tbsp. butter

Add about 2 tbsp. of water into the rice and using your hands, separate the rice. Place to the side. Place butter in pan on med-high heat and allow it to melt. Add the garlic and onions and sautee. Add in chinese sausage and let it cook. Add rice and sautee. Add the ketchup and mix well until all the rice is colored a light red/brown tint. Plate rice once cooked.

For the omelette, whisk the 2 eggs, salt, and pepper in a bowl. In the same pan you used for your fried rice, add the other tbsp. of butter and let it melt. Add in your whisked eggs and let cook. As it cooks, fold over the bottom half of the omelette and then the top half of the omelette, so it kind of looks like a burrito. Once outside layer looks cooked, remove from pan and flip the egg upside down on top of your plated rice.Top with ketchup or hot sauce or whatever you like on your eggs!

You’ll know your egg is perfect if you cut a line right down the middle of your egg and it kind of spreads out over your rice. Mine was overcooked, but it was still delicious. I am going to perfect this one of these days. It’s such a quick and simple dish too.

–chelle

November 2, 2008 at 4:10 pm 2 comments


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