Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Steak with Kimchi Butter http://steamykitchen.com/20773-steak-with-kimchi-butter.html http://steamykitchen.com/20773-steak-with-kimchi-butter.html#comments Mon, 23 Mar 2015 17:07:00 +0000 http://steamykitchen.com/?p=20773 A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds ...

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A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds – ALL THE TIME. We’d rather stay in a clean hotel in the crappy part of town to save money — so that we could spend it on food…..which we did.

Our hotel….err….motel was nice, tidy but sooo small. If I wanted to stretch out my arms, I’d have to open the door to so. And I’d probably even hit the elevator button in the same motion.

But enough about the hotel, back to the food.

At Momofuku Milk Bar, we saw little jars of Kimchi Butter for sale (see DL’s mention and photo of the jar), and I was so tempted to buy a gallon to bring home with me, but I don’t think TSA would appreciate a vat of butter in my carry on.

Kimchi butter is spicy, savory, a touch of sour and is awwwwwesome on steak, burgers, vegetables or eggs. Psssstttt…..great hangover breakfast: scrambled eggs cooked with kimchi butter and a side of bacon.

Here’s my version that includes chopped kimchi, a spoonful of miso (for savory) and some good butter. Other things you can add to make your own – a few shakes of fish sauce, finely minced garlic, finely grated fresh ginger and Korean chili powder to make it more spicy.

Add everything to your food processor and whiz, whirl until everything has come together nicely. Or, if you like, just chop everything by hand and mix in a bowl.

You can put this in a jar and refrigerate, but I like to make Kimchi Butter logs that I can refrigerate or freeze. When I need some, I just cut off a piece of the log and return the rest to the freezer.

Kimchi Butter Logs

I use a sushi mat to make rolling a lot easier, but you really don’t need to if you don’t have one.

Lay the sushi mat on the counter with the slats going horizontal. Lay a large piece of plastic wrap on top.

Spoon the Kimchi Butter onto the plastic wrap.

Wrap the bottom edge of the plastic wrap up and over and shape loosely into a log shape. Try to keep a 1.5″ edge of plastic wrap  on both sides.

Grab the bottom of the sushi mat and roll on top of the log.

Now use two hands – right hand is pulling back on the mat to tighen the log. The other hand is holding the edge of the mat out. Notice that the edge of the mat (in my left hand) stays on top – do not let that edge tuck under the Kimchi Butter. Keep tugging and tightening until the Kimchi Butter is a nice, solid, evenly sized log. (this is also the way to make sushi rolls too)

Ta-da! Twist the ends and refrigerate or freeze.

Or you could just skip all this fancy rolling and place the Kimchi Butter in a jar or plastic tub to refrigerate.

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Steak with Kimchi Butter Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes
Steak-Mushroom-Kimchi-Butter-Recipe-4916.jpg

Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger.

You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).

Ingredients:

FOR THE KIMCHI BUTTER:
1/4 cup prepared kimchi, finely chopped
1 teaspoon miso paste
1/2 cup butter, softened
FOR THE STEAKS:
4 steaks of your choice
12 ounces fresh mushrooms, sliced
2 teaspoons soy sauce
1 tablespoons fresh chives, minced
1/4 cup prepared kimchi, for garnish (optional)

Directions:

1. To make the Kimchi Butter - combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).

2. Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.

3. Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender. Stir in the soy sauce and the fresh chives. Serve mushrooms on top of the steaks with a side of kimchi.

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Grilled Kimcheese Sandwich http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html#comments Tue, 29 Oct 2013 15:05:12 +0000 http://www.steamykitchen.com/?p=28711 Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!) He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, ...

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Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!)

_Yonan_Joe_2013

He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, Serve Yourself: Nightly Adventures in Cooking for One.

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Eat Your Vegetables by Joe Yonan

Joe is a true omnivore (I’ve witnessed him slurp down raw oysters and turn around for a bite of tripe once in Seattle), so he understands how to create vegetarian recipes with full, satisfying flavor, texture and playfulness….like this Grilled Kimcheese Sandwich.

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Kimchi is the national food of Korea, it’s a condiment/pickle served at the table. The most popular kimchi is made of cabbage, garlic, shredded carrots, green onion and of course, lots of chile. It’s SPICY! Us wimpy folks will blot some of the chile off with our napkin (or on our rice) before taking a bite.

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Spicy, crunchy, tangy kimchi is perfect with smooth, soothing cheddar cheese.  The “Joe Yonan Grilled Kimcheese Sandwich” also features thinly sliced sweet and crunchy Asian pear (or in my case, green apple because I couldn’t find any Asian pear).

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Joe also says, “Omnivores, the sandwich also takes nicely to the addition of a little ham…” I’ll add that prosciutto is my choice of ham for this sandwich.

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I’ve got another recipe in the works from Joe’s book – stay tuned for Kale Salad with Miso-Mushroom Omelet coming next week.

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Grilled Kimcheese Sandwich Recipe Video

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Grilled Kimcheese Sandwich

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
grilled kimcheese sandwiches featured-9851

Adapted from Eat Your Vegetables Bold Recipes for the Single Cook by Joe Yonan. Joe's original recipe is for 1 serving, of course. I've adjusted the recipe to serve 4 (no sense in fighting over 1 single Grilled Kimcheese Sandwich in my house of 4.) If you have a panini grill - feel free to use that instead of a frying pan. If the kimchi is a little too spicy, you can use a paper towel to lightly blot some of the chile flecks away.

Ingredients:

8 slices bread
2 tablespoons butter, softened
1 cup store-bought kimchi, drained
1 green apple or Asian pear, cored and thinly sliced
1 cup cheddar cheese, shredded

Directions:

Heat a frying pan over medium-high heat.

For each sandwich, spread butter evenly on both sides of two slices of bread. Layer the kimchi, green apple (or Asian pear) and cheese evenly on one piece of bread and top with the other slice of bread. Set a medium skillet over medium heat for a few minutes, then lay the sandwich in the pan and cook, pressing with a spatula from time to time, until the underside is golden brown and the cheese starts to melt. Repeat on the other side, transfer to a plate, and eat.

 

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Kimchi Omelet http://steamykitchen.com/19118-kimchi-omelet-recipe.html http://steamykitchen.com/19118-kimchi-omelet-recipe.html#comments Mon, 07 Nov 2011 17:09:49 +0000 http://steamykitchen.com/?p=19118 Kimchi Omelet Recipe - a simple 10 minute recipe for breakfast, lunch or dinner. Created for Mitsukan!

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Every week, about 2-3 times a week, I go to physical therapy for my knee. The exercises are quite boring – lift your leg up….put it back down…and repeat 3,251 times. In the middle of the wall hangs a television, and every time, I thank the owners for putting that TV there. I don’t know if I could handle the monotony of these exercises without the company of Regis & Kelly, Rachael Ray or Dr. Oz.

Rachael was on last week and she came up with another clever little saying, “BLD” or food that’s great for breakfast, lunch or dinner. Of all her quirky (“stoop”) and annoying (“yum-o”), I think I like BLD the best. It’s practical, and the food is practical.

So here’s my BLD recipe for you – a Kimchi Omelet. It’s full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick.

But kimchi isn’t the secret ingredient here – it’s actually the Mirin, or Japanese sweet rice wine that really brings it all together. The mirin gives the omelet just the right touch of sweetness to balance all of the flavors – so that you have salty, spicy, sour, savory and a tinge of sweet. Kimchi adds the spicy and sour.

This is a recipe I’ve created for client Mitsukan, the makers of one of the very best Mirin out there. It only takes 10 minutes to make – perfect for either for breakfast, lunch or dinner….BLD FTW!

How to make a Kimchi Omelet

Here’s whatcha need:

Start by beating the eggs together with the mirin in a mixing bowl.

Heat a nonstick skillet over medium-high heat, add the zucchini, green onion and kimchi and saute for about 2 minutes.

Then, pour in the eggs with mirin.

Season with salt and pepper then turn down the heat to medium. Cover the skillet and cook until the egg is nearly set, about 2 minutes.

Fold the omelet in half and serve.

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Kimchi Omelet Recipe

Servings: serves 2 Prep Time: 5 minutes Cook Time: 5 minutes
kimchi-omelet-recipe-5627.jpg

Kimchi Omelet Recipe - simple 10 minute recipe for breakfast, lunch or dinner.

If the kimchi is a little to spicy for your taste, try patting the kimchi with paper towel to wipe off some of the chili flakes.

Ingredients:

2 eggs
1 teaspoon sweet rice wine (mirin) - I prefer Mitsukan brand
1 teaspoon cooking oil
1/4 zucchini, sliced very thinly in half-moons
1/2 stalk green onion, green part only, cut into 1 1/2" lengths
2 tablespoons chopped kimchi, plus more for serving
salt and pepper to taste

Directions:

1. In a bowl, beat the eggs together with the mirin.
2. Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
3. Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.

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Hot Dogs with Kimchi Relish http://steamykitchen.com/19009-hot-dogs-with-kimchi-relish-recipe.html http://steamykitchen.com/19009-hot-dogs-with-kimchi-relish-recipe.html#comments Mon, 24 Oct 2011 21:18:43 +0000 http://steamykitchen.com/?p=19009 A favorite American street food gets a makeover for the Korean palate.

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I’ve been on a kimchi rampage lately, using it like relish for everything like hot dogs, hamburgers, eggs and even making kimchi butter to top a perfectly grilled steak. Kimchi goes with everything. I think most would expect me to also say that, “the spicier, the better” but in reality, I’m not a dragon-mouth chili-head. I do enjoy chilies, but just the milder version. In fact, in my cookbook, I couldn’t even decide how to spell chile: Chile, Chili or Chilli or Chillie.

In many Asian countries, the correct spelling is Chilli with a double-L. I had an entire convo with Michael Ruhlman about this and he pulled up some reference guide by some famous food historian dude. So, I went with “chili” for the book. But honestly, I think I’m a single-L and an E gal, so from now on, “chile” it is.  Okay, okay, I just can’t do it. I can’t argue with Ruhlman. CHILI.

This recipe is from The Kimchi Chronicles by Marja Vongerichten, and if you recognize that last name, you’ll know her husband is the one and only Jean-George Vongerichten, or as I affectionately call “J-Vo”

Marja is Korean and the cookbook is a collection of Korean American recipes that her family enjoys. Most of the recipes are accessible for the home cook, with a couple of odd-ball dishes that J-Vo had a hand in (not in a bad way) – like Korean Baeckeoffe and Jeju Bouillabaisse.

Some of my favs from the book:

Spice-Rubbed Korean Chicken – uses gochugaru (Korean red pepper powder)
Bibimbap
Kimchi Fried Rice
Kimchi Bloody Mary

For the Korean food lover, I absolutely recommend this book!

 

The Kimchi Chronicles, by Marja Vongerichten is available on Amazon)!


Photo Credit: Andre Baranowski

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How to make Kimchi Relish

Start with half a cup of kimchi in a bowl. Add 2 teaspoons of rice vinegar.

Then, add 2 teaspoons of honey. Mix well and serve on top of your next hot dog.

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Hot Dogs with Kimchi Relish

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Hot Dogs with Kimchi Relish Recipe

Recipe from Marja Vongerichten, The Kimchi Chronicles

In this recipe, my most favorite American street food gets a makeover for the Korean palate. Jean-Georges created a kimchi relish that's made sweet with honey and sour with rice vinegar. All you need is a baseball game and you're good to go.

Ingredients:

1/2 cup kimchi, thinly sliced
2 teaspoons honey
2 teaspoons rice vinegar
4 hot dogs
4 hot dog rolls
4 tablespoons Korean hot mustard

Directions:

Preheat a grill to high or preheat a ridged cast iron grill pan over high heat.
Mix together the kimchi, honey, and vinegar in a small bowl.
Grill the hot dogs until browned and crispy, and lightly grill the rolls until they're golden brown. Put the hot dogs in the rolls and top each one with 1 tablespoon mustard and one-quarter of the kimchi relish.

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Korean Style Tacos with Kogi BBQ Sauce http://steamykitchen.com/4474-korean-style-tacos-with-kogi-bbq-sauce.html http://steamykitchen.com/4474-korean-style-tacos-with-kogi-bbq-sauce.html#comments Mon, 13 Jul 2009 00:19:27 +0000 http://steamykitchen.com/?p=4474 My parents live in Los Angeles and until just recently, so did my brother. About three times a year, I go back to LA to hang out with the family, get my In-N-Out Burger fix and get the very important big dose of smog and traffic. It’s important because it gives me that fantastic talking point when the Los Angelenos ...

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My parents live in Los Angeles and until just recently, so did my brother. About three times a year, I go back to LA to hang out with the family, get my In-N-Out Burger fix and get the very important big dose of smog and traffic. It’s important because it gives me that fantastic talking point when the Los Angelenos ask me, “why the heck did you move to Bradenton, Florida?” Hmmm…well, let me cough the reasons!

Just a few days ago, my brother, Jay, packed his bachelor belongings in a moving truck and moved to Wichita, Kansas to start a brand new fancy job as a Doctor of Cardi-$dollar$-gy. At first, I was like, “Are you crazy? Giving up living in Beverly Hills to go live in Kansas?”

Not that I have anything against the good state of Kansas, it’s just that it’s a totally different lifestyle than the fast-paced, Botox’d, diamond-studded city of Angels.

Last night, Jay called. He’d just arrived after a couple days of driving to his new home, “Hey sis, you must come and visit. FOR THE BAR-B-QUE!!!” He went on to describe the pulled pork and smoked ribs that he’s sampled in the past 24 hours.

That was a good enough reason to commit one of the most important holidays of the year, Thanksgiving, to haul my family to Wichita, Kansas for a week’s vacation. And it got me thinking. Take award-winning barbequed pulled pork and combine it with an Korean style barbeque sauce and a puckery Asian cucumber relish. The result is something you’d find on the street corner of Cahuenga and Sunset Boulevard in Hollywood, the Kogi BBQ truck.

As I’m sure you’ve heard, Kogi is the hottest thing to hit the streets of Los Angeles (literally!), smashing standard taco truck fare with the zing and spice of Korean flavors. They use Twitter to announce their itinerary for that evening and serve hundreds of people at each stop. Sometimes, the lines form an hour before the truck even arrives and snakes carelessly around cars, fire hydrants and benches.

I haven’t sampled their fare, I gave one of the owners, Alice Shin, a call and told her that I’d like to make a pulled pork taco from smoked pulled pork. Alice was able to nudge their chef, Roy Choi, into creating a BBQ sauce to match the deep smoky flavor of traditional BBQ’d pulled pork.

This recipe is mid-west meets Los Angeles. Good luck with your new adventure, my brother.

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Korean Style Tacos with Kogi BBQ Sauce on Daytime TV

I would have loved to pair good ol’ spicy kimchi with these tacos, but my local Asian store had really sad looking kimchi. So, last minute, I decided to create a quick cucumber pickle for television as well as the photo shoot.

Dr. BBQ and I tag teamed that morning on a Daytime segment – he made his very famous pulled pork smoked in the Big Green Egg in a Carolina Pulled Pork Sandwich with Spicy Tangy Slaw (I also posted the video) – and I took his leftovers to make these Korean Style Tacos with Kogi BBQ Sauce.

hey, p.s. the video shows you what happens when you forget your dang mandoline and end up slicing cucumbers by hand in a hurry. They look like hockey pucks. Use a mandoline.

Thank you Sur La Table for providing the Shun Perfect Paring Knife and the beautiful Foldable Grilling Tools

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Korean Style Tacos with Kogi BBQ Sauce Recipe

This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.

serves 4

1 pound cooked pulled pork or cooked shredded chicken
12 corn or flour tortillas
1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

For the Quick Cucumber Pickle
I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.

1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

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Other great recipes from around the web

Kimchi Recipe by David Lebovitz
Bulgogi Kimchi Tacos by My Korean Kitchen
Korean Beef Tacos by Week of Menus
Korean Short Rib Tacos by Tasty Eats at Home
Kimchi Pork Belly Pizza by No Recipes

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Asian Pork Burgers with Kimchi http://steamykitchen.com/24-asian-pork-burgers.html http://steamykitchen.com/24-asian-pork-burgers.html#comments Fri, 24 Aug 2007 16:45:50 +0000 http://steamykitchen.com/blog/2007/08/24/asian-pork-burgers/ I was lunching with my friend, restaurant critic Brian Ries of Creative Loafing, and he asked me what I thought of area burger joints. The truth is, the only burger that I ever order out is McDonald's - mainly because my boys must. have. that. stupid. toy. Never mind that sometimes the inattentive cashier stuffs pinktutugirly toys in their Happy Meal, ...as if she struggled determining the sex ...

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I was lunching with my friend, restaurant critic Brian Ries of Creative Loafing, and he asked me what I thought of area burger joints.  The truth is, the only burger that I ever order out is McDonald’s – mainly because my boys must. have. that. stupid. toy.  Never mind that sometimes the inattentive cashier stuffs pinktutugirly toys in their Happy Meal, …as if she struggled determining the sex of 2 little crew-cut tots wearing highlighter green shirts with massive dump trucks emblazoned  with the words “HAUL IT.”

Clearly, she must have passed out from utter boredom during McD’s Happy Meal toy selection training.

But can you imagine the sheer delight of my boys when they discovered that instead of  blue stupiduselessplasticjunk, they got the PINK stupiduselessplasticjunk!?!?

Of course, what do my boys first?

Lift up the skirt of the doll.

Andrew:  (squeal!) “NO UNDERWEAR!”

Nathan:  “AHH HAAAHAAA UNDERWEAR!!! You said UNDERWEAR!!!”

Me:  “Boys….shhhh….not so loud. Let’s throw them back at the cashier and get the boy’s toy.”

Boys: “UNDERWEAR!!! HAHAHAHA!!! Lookit her BUTTTTTTT! AAAAHHHAAA! BUTTTT!”

Next thing I know, 3 small boys eating at a table to the right started saying, “BUTTTTTT!”   Their mom, “Stop it!”

silence.

(whew)

Nathan: (softly) “butt”

“AAAAHHHAAAAAAA!! BUTT!” and then it started all over again. All 5 boys.

I surrendered to their childish, boyish fascination of the silly word, because it could have been worse.  Much, much worse.

They could have said, “Bungholio”

Put THAT in your training, McDonald’s.

***

Thank you to Cynthia and Srivalli or awarding me the

I hereby pass this on and award it to:

and thank you to Tigerfish for the

I hereby pass this on and award to:

***

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Asian Pork Burgers with Kimchi

Servings: 4 Prep Time: 15 minutes Cook Time: 8 minutes
Screen Shot 2014-02-19 at 2.22.25 PM

My recipe was inspired by a fellow blogger - and I can't remember who it was...I'm sorry!  I'll keep searching to find the blogger.  If you know who you are, let me know!! named Birdeye Chili from Canada. 

Kimchi is korean vegetable condiments, seasoned with garlic, ginger and chilis.  While there are over 200 types of Kimchi, the most popular kind is made with cabbage.  Learn more here.  Do you want to make it?

Ingredients:

Pork burgers
1 lb ground pork (or turkey)
1 large garlic clove, smushed in garlic press
1/2 teaspoon grated ginger (use microplane grater)
1 teaspoon soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon brown sugar
1 egg, beaten
salt & pepperToppings/Condiments
1 bunch scallions, washed & roots trimmed (keep scallions whole)
1/2 cup Kimchi
4 slices tomato
Japanese mayonnaise4 hamburger buns

Directions:

1 . Preheat your gas or charcoal grill :  On medium-high

2.  Make your patties:  Combine all ingredients for the burger.  Form 4 equal sized burgers.  Don't make them too thick or they will be difficult to cook thoroughly.  With your fingers, form a nice little dent in the middle.  The burger will puff up in the middle during cooking and the dent will allow your burger will puff up evenly.

3. Cook burgers:  Brush grates of grill with a little oil.  Cook burgers on medium-high direct heat for 4 minutes with lid closed.  Open lid, throw your whole scallions on the grill.  Flip burgers and cook another 4 minutes with lid open, or until internal meat is 160F.  Serve with grilled scallions, a side of kimchi and any other toppings that you'd like.  I like piling the kimchi on the burger.

Asian Pork Burgers is so versatile. Here are some options:

  • You could substitute ground turkey for the pork.  Shorten your cooking time too, as turkey will cook faster than pork.
  • If you don’t have fish sauce or don’t like fish sauce, just leave it out and add a bit more soy sauce)
  • Add a squirt of Sriracha hot sauce if you’d like more spice
  • Do you like sesame oil? Add 1/2 teaspoon to the burger mix
  • Other filling ideas: minced shallots, chopped cilantro, lime juice, grated lemongrass
  • Other topping ideas: cool cucumber slices, pickled ginger, pickled cucumber ribbons

OMGdeliciousyummayihaveanotherplease?

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Korean BBQ – Kalbi & Bulgogi http://steamykitchen.com/109-korean-bbq-kalbi-bulgogi.html http://steamykitchen.com/109-korean-bbq-kalbi-bulgogi.html#comments Fri, 25 May 2007 15:20:22 +0000 http://s198136598.onlinehome.us/blog/2007/05/25/korean-bbq-kalbi-bulgogi/ This food blog thing really isn’t good for my waistline. B.B. (Before Blog), the little angel on my right shoulder and the devil on the left used to have a healthy debate, often lasting for a couple of minutes. “Poached Chicken Breast or Gorgonzola Stuffed Hamburger?” The playground was fair, the game was clean. Angel used to win, oh about ...

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Korean Kalbi & Bulgogi Recipe

This food blog thing really isn’t good for my waistline. B.B. (Before Blog), the little angel on my right shoulder and the devil on the left used to have a healthy debate, often lasting for a couple of minutes. “Poached Chicken Breast or Gorgonzola Stuffed Hamburger?” The playground was fair, the game was clean. Angel used to win, oh about 51% of the time. The game totally rigged now – sweet angel gently tugs on my ear, reminding me that I really should be cooking healthy tonight, something under 500 calories, light, refreshing, a mixed baby green salad perhaps. And all the little devil on my other side has to say is:

Oh, its for the BLOG.”

POOF! the devil has won and without any consideration, the angel gets whacked in the head, pushed off my shoulder….she somehow ends up landing in the pile of carrot skin compost. Its totally insane that this blog is my reason for choosing to eat like a queen everyday. Its not like this little venture provides me with fame and fortune!

Korean BBQ

If you ask my friends what their favorite meal is at my home, the Korean BBQ Party wins, hands down. The meal itself isn’t that unhealthy, its just that Korean BBQ is so damn good that you just can’t refrain from stuffing yourself silly. Its also so incredibly easy too – the overnight marinade does all of the work, and you get all of the credit. There are 2 main types of beef in the Korean BBQ lineup: Kalbi (short ribs) & Bulgogi (thin slices of rib-eye). The marinated Kalbi gets thrown on the super-hot BBQ grill and the Bulgogi is cooked at the table on a portable butane-powered grill. You certainly could just cook it in your kitchen and bring it to the table to serve. I also have Kimchee (spicy, pickled cabbage/carrots) at the table, lettuce leaves and lots of white short-grained rice on the table.

KALBI are short ribs, cut on the cross-section (is that the right terminology?) They are thin 1/2″ slices of ribs that are marinated in soy sauce, brown sugar, pear juice, garlic, ginger and sesame oil. Every Korean family has their secret concoction for the marinade. But sometimes, I get lazy to create the marinade from scratch. I do the Sandra Lee thing…i know i know….(wince) just slap me for even mentioning her name…and use the marinade that comes in a jar + add freshly shredded carrots and onions. Get a good Korean brand (you can tell, usually the authentic stuff is in Korean, claims of using real pear juice on label (see below).

I promise you that it will taste mind-blowingly, lip-smackingly, soul-satisfyingly good.

Korean Kalbi & Bulgogi Marinade

This is Kalbi ready for the grill:

Korean Kalbi & Bulgogi

Store-bought Kimchee…because if I made Kimchee myself, dug a hole in the backyard to bury the Kimchee, the alligators that live 10 yards from my house would probably dig up the jar and try to eat it.

Headline: “Woman Kills Alligator with Kimchee” Anyways, I digress…..here is a Kimchee glamour shot:

Kimchee

And other banchan, or side dishes:

BanchanBanchan

p.s. Did you know that the South Korean Ministry of Kimchee has developed an official scale for how fermented and spicy a Kimchee is? See Serious Eats for the article.

BULGOGI is paper-thin slices of rib-eye, marinated as well. I have a butane-powered little table-top grill: Inexpensive ($15 from Amazon) and it also is great for emergencies…like if we had a massive hurricane or flash flooding – we could totally still have our Korean BBQ Party!
A good hostess never lets a silly thing like a natural disaster ruin a party!. Grab the largest fry pan that you have (or a fancy griddle) – and now you have a table-top grill – everyone can cook their own Bulgogi. The Bulgogi marinade is slightly different from the Kalbi marinade – look at the jars and get one of each.

Step 1: fry a piece of Bulgogi

Step 2: lettuce in palm of hand, add rice, add Bulgogi, top with Kimchee

Step 3: eat Or, you could just skip the wrapping thing altogether:

How to Eat Korean BBQ

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What you need for Korean BBQ Party

Servings: Prep Time: Cook Time:
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**Gluten free notes - while the marinade in the bottle is NOT gluten-free, I tagged this meal as Gluten-Free because it is easy enough to make your own marinade gluten-free. Hmmm...yeah. I should have just written the recipe for making the marinade from scratch....ok, I'll do that soon. In meantime, just google for a recipe for the marinade and substitute with gluten-free soy sauce.

Ingredients:

The Meat
3-4 short rib slices per person
1/4 lb of Bulgogi per person
1 jar of Kalbi marinade
1 jar of Bulgogi marinade
1-2 carrots, shredded or julienned
1 julienned onion
2-4 stalks green onion, sliced in 1" lengths
2-4 cloves garlic, minced

Directions:

I get my meat from my local Asian market (the owner is Korean and he sells Kalbi and Bulgogi meat frozen. I defrost and marinate. Or you could go to your butcher and ask him to cut the short ribs for you. Instead of rib-eye, you could use thinly sliced flank steak or really any type of thinly sliced beef) - Combine marinade, some carrots/onion/green onion/garlic and Kalbi in large zip-top bag.

Do the same for the Bulgogi. Marinate the meat overnight, up to 3 days - Kalbi gets the BBQ grill treatment - Bulgogi is cooked at table

The Rice
Lots of white short grained rice (Korean or Japanese style) - I make enough rice to have 1-2 cups cooked rice per person. Here is a great 3-part tutorial on Korean Rice.

The Supporting Players
lettuce leaves (leafy, soft), kimchi, other picked radishes, salted seaweed sheets (you can use seaweed to wrap the meat instead of lettuce)

The Dessert Not Korean, but its the perfect soothing and cooling dessert after all the heat: Tapioca Pearls with Sweet Coconut Milk & Cantelope


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