Saturday, November 8, 2008

Korean Flank Steak

This is my mom's recipe, and I have to say, it is soooo good. You should give it a go.

Korean Flank Steak (I made half the recipe)

Half flank steak (about 1 pound)
1/2 C sugar
1/2 C soy sauce
2 green onions, chopped
2 garlic cloves, minced

Put flank and marinade in a ziplock and marinate for 2 hours or overnight.

Coat flank in flour and then 1 beaten egg.

Heat oil on medium heat. Fry until browned, about 4 minutes on each side.

Cool meat on rack (juices will drain). Slice - its difficult to keep the coating on, I wonder if it would've cut cleaner if I had an electric knife.

Chinese Long Green Beans

Chinese long green beans
spoonful Judy Fu's chili oil (thick part)
1 garlic clove, minced
2 T sugar
2 T soy sauce

Cut greenbeans into sticks. Blanch in boiling water for 3 minutes. Immerse in ice water to stop cooking. Drain.

Heat chili oil and garlic until fragrant. Add sugar and soy sauce and heat until bubbly. Add green beans and stir fry until incorporated.

Gratin Potatoes (Version 2.0)
Preheat oven to 400F (set rack to the middle)

3-4 large Yukon Gold potatoes, sliced
1 3/4 C whole milk
1/4 C cream
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 tsp kosher salt
dash of nutmeg
1 garlic clove, smashed

1/2 Gruyere Cheese, grated
1/2 C White cheddar, grated
1/2 C Parmisiano Reggiano, grated
spoonful of flour (added to cheeses)

3 thick sliced of bacon

2 thick slices of bread, torn and pulsed into breadcrumbs
1 T butter, melted
1 T bacon fat, reserved

Thinly slice potatoes.  Combine milk, cream, spices, garlic, potatoes and bring to a boil. Simmer for 8-12 minutes. Remove garlic.

Cook chopped bacon until crip. Set aside.

Layer potatoes on the bottom of a greased pie plate.
Layer half of the cheese and all of the bacon.

Cover with remaining potatoes and remaining milk sauce.

I like using big slices of japanese bread for this. Cut off crusts and pulse bread into crumbs. Mix in 1 T melted butter and 1 T bacon fat.

Cover gratin with remaining cheese and bread crumbs. 
Bake for 27 minutes, until top is golden brown.


Dinner is served!

1 comment:

lisamzim said...

Dave made this for us on Sunday. Definitely will be put in our regular menu rotation! Thanks Karin!