once in a while, i like to throw a newbie into our mix of home-cooked meals. i first read about this through the charming blog - cakies and found the recipe through week of menus. once inspiration struck i couldn't get it out of my mind so we had it for dinner that very night!
sooooo good!! :)
the original recipe here. because i couldn't find all of the fixings needed, i got creative.
mine feeds two hungry people!
ginger cabbage slaw::
2 cups of cabbage, shredded.
2 cups of cabbage, shredded.
1/4 cup of onion, thinly sliced
1/4 cup of carrots, shredded
1/4 cup of scallions chopped
1/4 cup of scallions chopped
dressing::
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
1/2 teaspoon salt
1 tablespoon grated fresh ginger
1 tablespoon honey
1/2 teaspoon salt
1 tablespoon grated fresh ginger
pepper to taste
whisk the dressing then mix everything 15 mins before serving.
cucumber cilantro relish::
2 cups chopped japanese cucumber
1 cup roughly chopped cilantro (i used the stem as recommended)
dressing::
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon kimchi paste
1 tablespoon roasted sesame seeds
whisk the dressing. then mix everything 15 mins before serving.
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon kimchi paste
1 tablespoon roasted sesame seeds
whisk the dressing. then mix everything 15 mins before serving.
as for the meat, the most important part of the dish, i reckon, i used two type of cuts so we can figure out which goes better. half of it was kobe wagyu beef and the rest, regular sukiyaki beef. the former is a a little pricier (like 5 times) but i used the same marinade for both.
marinade::
1/4 cup soy
1/4 cup mirin
1/4 cup water
1/4 cup mirin
1/4 cup water
1/2 clove garlic grated
1/4 cup green onions chopped lengthwise
2 tablespoons sesame seeds
black pepper
black pepper
marinade the meat for at least 8 hours or overnight but since i was working with a tight time-line, my meat sat in the juices for 4 hours, max. still pretty yummy! i'll try leaving it overnight next time.
grill or pan-fry the meat according to your preferences. we left the wagyu a little pink in the middle but pan-fried the sliced beef bulgolgi style with charred tips and all..
served with warm tortillas, chopped fresh tomatoes, chilli / gochujang paste and a squeeze of lime.
nom nom nom.
i ate two of these babies and passed out in a food coma. it was sooo delish!!
perhaps i'll try it with korean leaf & kimchi next time!
p.s. we like our food full-flavored and super salty so you can go easy on the soy sauce & chilli if it doesn't suit your tastebuds!
xx
not bad zhing! next picnic, you're making korean tacos!
ReplyDelete@E. Kay
ReplyDeleteyou bet, missy! :)
Nom nom nom! Looks deliciouuuuuus!! Need to try this!
ReplyDeletethis looks delicious!!
ReplyDeleteThat looks sooo good! I'll try it soon! xx
ReplyDelete@Pamz TT
ReplyDeletebet your kiddos will love it!
p.s. the original recipe suggests to leave the cucumber unseasoned if kids don't take spiciness well!
@Mrs. T
ReplyDeleteit was a mess to eat but so much fun! :)
@Jian
ReplyDeleteyes please do! and let me know if there is anything you did differently! :)
These looks so good. I am book marking this post to try it and also following you.
ReplyDeletePatience
www.justpatience.com
@JustPatience
ReplyDeleteyayy! :) give it a go! its totally worth the long grocery list!
xx