RECIPES OF KOREA

Ingredients

Korean Marinade

1 tbsp

1/3 cup

2

1 tbsp

1 tbsp

1 tbsp

1/4 tsp

1 1/2 lb

Sesame seed

Soy sauce

Scallions (finely chopped)

Sugar

Asian dark sesame oil

Minced fresh ginger

Crushed red pepper

Sirloin steak (trimmed about 3/4 inch thick)

1 medium

1tbsp

3

1 tbsp

4 cloves

1/2 cup

1/2 tsp

1/4 tsp

2 medium

2 tbsp

Chinese (napa) cabbage

Vegetable oil

Scallions (chopped)

Fresh ginger (minced)

Garlic (minced)

Homemade chicken broth (or low-sodium canned broth)

Salt

Ground hot pepper

Carrots (shredded)

Rice vinegar

1. To make the marinade, heat a medium skillet over medium heat
2. Add the sesame seeds and cook, stirring almost constantly, until toasted and golden brown, for about 3 minutes
3. Transfer to a plate to cool
4. In a mortar or on the work surface using a heavy skillet, coarsely crush the sesame seeds an place in a large shallow dish
5. Add the remaining marinade ingredients and stir well to combine
6. Add the steak and rub some of the marinade ingredients over the top
7. Cover with plastic wrap and refrigerate for as long as possible, at least 1 hour or up to 8 hours
8. To make the spicy cabbage, core and cut crosswise into l/2-inch strips
9. Heat a large (12-inch) nonstick skillet or wok over medium-high heat until hot
10. Add the oil, tilt the skillet to coat the bottom, and heat until the oil is very hot
11. Add the scallions, ginger, and garlic and stir-fry until very fragrant, for about 30 seconds
12. Add the cabbage, chicken broth, salt, and hot pepper
13. Cook, uncovered, stirring often, until the cabbage stalks are translucent and crisp-tender, for about 5 minutes
14. Stir in the carrots and vinegar and remove from heat, cover, and keep warm
15. Position a broiler rack 6 inches from the source of heat and preheat the broiler
16. Remove the meat from the marinade, reserving the marinade
17. Broil the meat, turning once, until cooked to desired doneness, for about 7 minutes for medium-rare
18. Meanwhile, pour the marinade into a small saucepan and bring to a boil over low heat, simmer for 2 minutes and set aside
19. If necessary, reheat the cabbage
20. Cut the meat diagonally across the grain into l/2-inch-thick slices
21. Spoon the rice into soup bowls
22. Top with the cabbage, and then the sliced meat
23. Pour some of the marinade over each serving of meat, and serve immediately