BULGOGI-STYLE STEAK WITH KIMCHI SLAW AND TEMPURA FRIES
[DRAFT]
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the steak: In a resealable plastic bag, combine the brown sugar, soy sauce, ginger, fish sauce and garlic. Add the steak, toss to coat and refrigerate for at least 2 hours.
- For the fries: Preheat a deep fryer to 375 degrees F. Line a sheet pan with a cooling rack or paper towels.
- In a large bowl, combine 1 cup of the rice flour and the all-purpose flour. Add the soda water and whisk to combine. In a separate dish, combine the remaining 1 cup rice flour and 1 tablespoon salt. Working a few at a time, dredge the potatoes in the rice flour then the tempura batter. Shake off any excess batter and carefully place the fries in the fryer; cook until golden brown and tender, about 8 minutes. Transfer the fries to the prepared sheet pan and season with salt. Set aside, and repeat for the remaining fries.
- Preheat a grill or grill pan to high heat and preheat the oven to 375 degrees F.
- Remove the steak from the marinade and brush with some canola oil. Place on the grill and cook for about 5 minutes per side. Transfer the steak to a sheet pan and finish cooking in the oven until medium rare, 7 to 10 minutes. Transfer the steak to a cutting board and rest for at least 5 minutes, tented with foil.
- For the slaw: In a large bowl, combine the carrots, scallions and cabbage. In a separate bowl, combine the agave, vinegar, gochugaru, sesame seeds, fish sauce and salt. Add enough dressing to lightly coat the vegetables. Reserve the remaining dressing for another use.
- Slice the steak, and then serve with the kimchi slaw and tempura fries.
BULGOGI
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Provided by Jet Tila
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
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