Tuesday, February 21, 2012

Korean Dinner

It's taken us many years to get around to it, but in honor of Wayne's childhood, we decided to try some Korean cooking.  Thank you Google and Allrecipes.com for the help.  In case you want to try it yourself, here's the review.  I thought the salad was too spicy, but it was perfect for Wayne - adjust the red pepper accordingly.  We all loved the carrots.  The Bulgogi was delicious, although not quite as sweet as Wayne remembers and this recipe is missing some spice.  Unfortunately, he couldn't figure out which one.  Fortunately, we won't mind a bit experimenting until we get it correct!  


3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
Combine everything in a ziploc bag.  Marinate for several hours.
Broil for a few minutes until done, and serve with rice.

Korean Cucumber Salad

1 teaspoon vegetable oil
2 tablespoons sesame seeds
1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 cucumber, thinly sliced
1 green onion, sliced
1 carrot, julienned

Heat oil in a small pan over medium-high heat.  Add sesame seeds, reduce heat, and cook until seeds are brown, about 5 minutes.  Combine with remaining ingredients and chill for a couple of hours before serving.

Gingery Glazed Carrots

6-8 carrots, sliced
4 tablespoons butter
1 clove garlic, minced
2 tablespoons honey
1/4 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon fresh grated ginger

Cook carrots in boiling water for a few minutes, until mostly soft; drain.  Saut√© garlic in butter until golden.  Add carrots and remaining ingredients to the pan and heat through.  Before serving, sprinkle with some cilantro or parsley if desired.

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