I am not Korean and Kimchi is definitely an acquired taste for me. My boyfriend (G) isn't Korean either, but he eats Kimchi with congee every morning during the weekends. However, when kimchi is cooked, the pungent sourness turns to a rich sweet flavor and compliments meat or poultry perfectly.
As soon as I saw this recipe in the October issue of Food Network magazine, I showed it to G and we both couldn't wait to try it. I twisted it a little bit by adding a little soy sauce in the end. The smokiness from the bacon and the sweetness from the cooked kimchi infuse each other and the whole package of flavors was thoroughly delivered by the brown rice.
3-4 servings
Ingredients:
- 6 to 8 slices thick-cut bacon (marinated in the marinade of this Grilled Skirt Steak)
- 3 tablespoons sesame seeds
- 3 nori sheets (dried seaweed)
- 3 cups Kimchi
- 4 1/2 to 5 cups cooked Japanese brown rice, chilled
- 1 tablespoon toasted sesame oil
- 1 teaspoon low sodium light soy sauce (I use Kikkoman)
Directions:
- Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
- Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
- Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the Kimchi, reserving the liquid (about 1/3 cup). Cut the kimchi into 1/2" pieces. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning constantly with a wooden spatula, about 8 minutes. Add 1 teaspoon of soysauce to the end.
- Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
Alongside the Kimchi Fried Rice, this is another recipe from the October issue of Food Network Magazine. Called Korean style marinade, the usage of cola hardly has anything to do with Korean cooking. It reminded me of a time when cola was very popular in some Chinese cooking too.
Regardless, it's a clever way to add cola into a marinade. Not only the sugar content of it works as a sweet sauce, the acidity also tenderizes the meat and therefore allows all the flavors in the marinade to pierce through the meat's tissue. It's very important to pierce some holes with a fork on the steak before marinating. The result is these perfectly grilled medium rare steaks with tons of flavors. My boyfriend went crazy for them and said we're one more step closer to our catering business.
4 servings
Ingredients:
- 2 pounds skirt steak, trimmed and cut crosswise into 4 - 5 1" pieces
- 3 tablespoons sesame seeds
- 4 cloves garlic, minced
- 1 cup cola
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup toasted sesame oil
- kosher sea salt and freshly ground pepper
- 1 large white onion, cut into 2-inch-thick wedges
- 6 to 8 slices thick-cut bacon
Directions:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, honey, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare.
