Embark on a Korean culinary adventure with our tantalizing trio: Savory Kalbi Grilled Beef, marinated to perfection; flavorful Kimchi Fried Rice, offering a spicy and tangy twist; and refreshing Cucumber Sesame Salad, tossed in a light sesame dressing for the perfect balance of flavors.
2 lbs. skirt, hanger, flank, or other thinner cut of beef
1/2 cup soy sauce
1/4 cup mirin (rice wine)
1 tablespoon grated ginger
4 cloves garlic, minced
1 tablespoon honey
1 tablespoon rice vinegar
2 green onions, chopped (both white and light green parts)
Directions:
Mix all of the ingredients (except the steak) in a bowl. Pour over the beef either in the same bowl or inside of a sealed plastic bag. Let marinate at least 2 hours, if not overnight. Remove the steak, drain off excess marinade, and either grill or broil, approximately 3 minutes per side. You want a temperature of medium, if not medium-rare.
Slice the cucumbers thinly. Toss with 1 tbl of salt, and let sit for about 15 minutes. Drain the liquid that is produced from the salting. Toss the cucumbers with the vinegar and sugar. Serve with sesame seeds sprinkled over the top.
2 cups cooked white rice (preferably short grain/”sushi” rice)
½ cup kimchi (or any spicy pickled vegetable mix), chopped
½ tbl ghee/butter/tallow
¼ cup kimchi juice (from the kimchi jar)
2 tbl soy sauce
2 green onions, mostly green part, sliced
Directions:
Heat whatever fat you’re using in a frying pan until shimmering and very hot. Add the rice, breaking it up as you stir it. Continue cooking for about 3 minutes, until the rice is dry and a little bit crispy. Add the chopped kimchi and the kimchi juice, and the soy sauce, and cook until most of the liquid has evaporated. Serve with sliced green onion scattered on the top.
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4 Servings