Hibachi Steak Over Kimchi Fried Rice

Hibachi Steak Over Kimchi Fried Rice!
Yummy Is The New Flavor Profile!
Difficulty: Easy
Prep Time: 5-6 hours
Cooking Time: 15 minutes

 

Ingredients
2 Flat Iron steaks
1 cup soy sauce
1/4 cup Sake
1/2 cup Mirin
1/2 cup sugar
1/2 tsp fresh ginger, grated
2 cloves garlic, pressed
pinch of pepper

Cooking Tools
Large Ziplock freezer bag
Outdoor grill
Large skillet or wok
Small saucepan
Small mixing bowl

Directions
In a small mixing bowl, add; soy sauce, sake, Mirin, sugar, ginger, garlic and pepper.  Whisk until sugar has dissolved.  Place steaks into the freezer bag with the marinade.  Marinade steaks for 5 hours in the refrigerator. Remove steaks from bag and cook the steak on a preheated grill on high for several minutes on each side.  Reserve marinade and place in a saucepan and cook on medium heat, reduce to a simmer and cook until marinade is like a syrup like consistency.  Let grilled steaks rest for a few minutes before slicing.  Place steaks on Kimchi Fried Rice (recipe below) and drizzle with the soy reduction and garnish with bean sprouts.

Kimchi Fried Rice
Ingredients
4 cups cooked hot rice
1 jar prepared Kimchi
1 cup match sticks carrots
1/2 onion, sliced
3 tbsp vegetable oil
1 cup bean sprouts for garnish

Directions
In a large skillet or wok heat oil on medium heat.  Saute carrots and onions until slightly tender.  Add in the rest of the ingredients and heat through for a few minutes.

 

Korean BBQ Lamb Chops

Korean BBQ Lamb Chops
It's Winter, But We're Still Grilling!
Difficulty: Easy
Prep Time: 3 hours
Cooking Time: 4-5 minutes

Served With Garden Fried Rice!

Ingredients
2 lbs rack of lamb, cut into individual chops
juice of 1 large orange
juice of 1 lemon
1 tbsp Gochujang chili paste
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp ginger, grated
1 clove garlic, minced
2 tbsp sweet rice wine, Mirin
pepper

Cooking Tools
Small mixing bowl
Large glass dish
Indoor grill pan

Directions
In a small bowl, whisk together orange juice, lemon juice, Gochujang, brown sugar, soy sauce, sesame oil, ginger, garlic, Mirin and a pinch of pepper.  Place lamb chops in a glass dish and pour the marinade over the top, coating all the lamb chops.  Place lamb into the refrigerator and let the lamb marinade for at least 2 hours.  Let come to room temperature before grilling.  preheat grill pan on stove top on high heat.  Grill lamb chops, not to over crowd.  Grill lamb 2 minutes on eat side.  Serve as an appetizer or serve as a meal with some Garden Fried Rice.
Serves 2

 
 

Kimchee Fried Rice Bowl

Kimchee Fried Rice Bowl
Cooking The Kimchee Mellows Out The Strong Flavors!
Difficulty: Easy
Prep time: 5-18 minutes prep time for rice (depending on the rice, if you are using a boxed rice recipe, that usually allows for 5 minutes on the stovetop/microwave)
Cooking time: 15 minutes

 

Ingredients
4 thin slice ribeye steaks
4 cups hot cooked rice
2 cups jarred prepared kimchee
1 tbsp canola oil
1 package shredded seasoned Nori (seaweed)
salt
pepper

          Cooking tools
          Wok/nonstick skillet (for rice)
          Nonstick pan/grilling pan (for ribeye)

Directions
Cook rice according to package directions. Salt and pepper ribeye steaks and in your first nonstick pan or grilling pan, grill for 2-3 minutes on each side. Set aside. In a Wok or nonstick skillet on medium heat, add the 1 tbsp of canola oil and toss in your cooked rice and stir for a few minutes. Add kimchee and mix in the rice until the rice is completely coated and the kimchee is mixed, and season with salt and pepper to taste. Cook rice for a few more minutes and you can raise the temperature to get some of the rice crispy.  Place rice in serving bowls, add ribeye steak and top with Nori (your preference).
Serves 4