Beef Bulgogi

For last night’s monthly group rotation dinner, we enjoyed a variety of Korean dishes to include this fabulous beef bulgogi (adapted from http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/) 

3.18 pounds of thinly sliced rib-eye steak. Purchased frozen, as it was already sliced thin.  

3/4 cup soy sauce

9 T sugar

2.5 T sesame oil

7 cloves garlic, minced

1/2 medium onion, sliced thin

4 green onions, finely sliced into small pieced

4 T sesame seeds

1/4 t. red pepper flakes (I probably used less and should have used the full amount)

1/4 t. ginger, fresh, finely minced

In a large bowl, add the soy sauce and sugar. Stir to dissolve the sugar.

Mince the garlic; chop the green onions; cut the onions into slices.

Add the beef and onions and mix by hand to combine all ingredients.

I layered the meat in a large 9" x 13" glass pan, covered with saran wrap and refrigerated overnight.

In a large pan on high, add a little oil and cook the meat in small batches, keeping a single layer.  (I didn’t add any additional oil). Cook for 1-2 minutes. Since the meat is very thin, it cooks quickly.

Place in a serving platter and serve with rice.

This was my plate from dinner. Along with the beef bulgogi and rice, we had a delicious spinach side dish called Sigeumchi-namul (recipe below); and two different Korean chicken dishes. 

I also had on hand kimchee, yellow pickled radish, hot radish, and pickled bean sprouts.

Dinner was excellent!  With the exception of the rice, everything went. 

Notes: I did add a small amount of water (about 1/4 cup) that was mixed with some sugar, as I found the marinade a little too salty for my taste. This suger water mixture toned it down.

Also, I was light on the red pepper flakes. Next time, I'll use more.

Sue made the Sigeumchi-namul.

http://www.maangchi.com/recipe/sigumchi-namul

1 t. salt

1 bunch of spinach

2 cloves of garlic, minced

1 green onion, chopped

1.5 T of soy sauce

1/2 T sesame oil 

1/2 T. toasted sesame seeds

In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.

Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.

Cut the spinach a few times and set it aside.

In a bowl, combine the remaining ingredients except for the sesame seeds; add the spinach and mix by hand.

Transfer to a serving plate and sprinkle the sesame seeds on top of the spinach.

Serve with rice.

Hawaiian Mac Salad

For one of my monthly group rotation dinners, the food theme was "Hawaii 5-0." 

I decided to make a Hawaiian macaroni salad. Anytime I order a local plate lunch in Hawaii, it comes with mac salad. Yum! There are so many versions that I wasn't sure which one I wanted to make. 

I found a recipe on youtube, which I thought the recipe sounded ono (delicious); but also Janice Morimoto was halarious!! 

http://www.youtube.com/watch?v=gUnt1ViYZiI 

I followed her recipe but made a much larger batch, so the quantities of the ingredients are mine. 

Hawaiian Style Mac Salad 
2 C cabbage, uncooked sliced very thin 
3 T onions, finely diced 
3 small potatoes, boiled peeled, cubed small 
1 Lb macaroni (I used 25 oz. cooked) 
Salt and Pepper to Taste
1 can tuna, drained 
6-7 T Best (Hellman's)Mayonnaise - do not use low fat!! 

Boil potatoes with skin on. Cool, peel off the skin, and cube. 

Boil the macaroni with oil and salt in the pot. Cook until it's just beyond al dente. You want to keep the macaroni soft enough for it to soak in the dressing. 

Rinse the macaroni in cold water and drain well. 

In a large bowl, combine the cabbage, onion, and tuna, breaking up the tuna. 

Add 4 T. mayonnaise and salt/pepper; mix together. 

Add the macaroni and potatoes and combine. 

Add the rest of the mayonnaise until very creamy. 

Chill in the refrigerator for at least four hours. 

Check again to see if any additional mayonnaise is needed.

Mike Lewis’ Texas Chili

This recipe will make a stock pot full – so if you want less, adjust accordingly.

5 lbs. ground beef

28 oz. can crushed tomatoes

2 – 40 oz. cans of Redskin (or any type) kidney beans

6 oz. can tomato paste

2 cans beer (any kind)

2 T. olive oil

4 garlic cloves minced

3 t. salt

3 t. ground black pepper

3 t. dried oregano

2 T. cumin

10 T. chili powder (medium hot) (we use Penzey’s brand)

3 t. crushed dried chili’s – seeds and all (about 6 chili’s)

2 T. sugar

Slice and chop onions.  Sauté in olive oil until soft, but do not brown.  

Add beef.  Stir occasionally until brown.  

Add all dry ingredients.  Stir and cook about 2 minutes.  

Add crushed tomatoes, paste, and beer and bring to boil.  

Cook 5 minutes on low boil.  Add beans.  Bring to boil.  

Simmer for 1 hour with lid on.  

Turn off heat – leave overnight or at least 4 hours.  Reheat to serve and eat.

Frosted Cashew Cookies

½ cup butter or margarine
1 cup packed brown sugar
1 egg
1/3 cup sour cream
2 cups flour
½ tsp. vanilla
¾ tsp. each baking powder, baking soda and salt
1 ¾ cups salted cashew halves

Browned Butter Frosting

½ cup butter (No substitutes)
3 T. light cream
¼ tsp. vanilla extract
2 cups powdered sugar
Additional cashew halves, optional

Cream butter and brown sugar.

Beat in egg, sour cream and vanilla; mix well.

Combine dry ingredients and add to creamed mixture. Mix well.

Fold in cashews.

Drop by rounded teaspoonfuls onto greased baking sheets.

Bake at 375 degrees for 8-10 min. until light brown. Cool.

Frosting:

Lightly brown butter in saucepan.

Remove from heat and add vanilla and light cream.

Beat in sugar until smooth and thick.

Frost cookies and top with cashew half.

Makes 3 doz.