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Mary's Family Kitchen

Good Eats and Fun Treats from the Mountains of North Jersey

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entertaining

Korean Barbecued Beef (Bul-Kogi)

I L-O-V-E this recipe. I’ve been making it for 20+ years and it never disappoints me or the friends and family I’ve served it to over the years.

The marinade is so versatile. While it works perfectly with beef (I like flank steak, but feel free to substitute any cut of beef you like), I have used it with chicken as well as an array of vegetables. Portobello mushrooms work really well as a vegetarian option.

Tonight I’m leaving the flank steak whole, but for company, it looks fantastic sliced thin and weaved onto a stick, then barbecued. Cooking the “steak on a stick” version takes only 35-40 seconds for each side. The beef marinates beforehand, so there’s next to no wait from grill to table!

Let’s get started!

Ingredients

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Korean Beef Barbecue! Dinner Tonight!

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  • 2 pounds of flank steak. Score the steak diagonally.
  • 1 Tbsp. sesame seeds
  • 3 green onions (scallions), finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4-cup soy sauce
  • 2 Tbsp. toasted sesame oil
  • 1/4-cup sugar
  • 2 Tbsp. beef stock or sherry
  • 2 Tbsp. Hoisin sauce
  • 2 tsp. black pepper

Put sesame seeds in a pan and toast slightly over low heat. Combine the toasted sesame seeds in a bowl.

Add the minced green onions, minced garlic, soy sauce, toasted sesame oil, sugar, beef stock or sherry, hoisin sauce and pepper.

Stir the marinade and pour over the steak. Make sure the meat is well covered on both sides. Cover and refrigerate 4 to 12 hours.

Preheat grill. Remove steak from the marinade. Pour the marinade into a small saucepan, bring to a boil. Reduce to medium-low and simmer for 10 minutes. Remove saucepan from heat, set aside and keep warm.

Place steak on the grill and and cook to desired doneness, about 6 minutes per side for rare.

Place on a platter and let set 5 minutes before carving. Cut the steak across the grain into thin diagonal slices. Serve with the warm delicious marinade.

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Barbecued Korean Beef with Yellow Rice and Broccoli

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Creamy Dreamy Rice Pudding

Life Is Short – Eat Dessert First!

This rice pudding is just a luscious, decadent dessert~There is something comforting & old-fashioned about it, yet it can stand up to a luxurious dessert like creme brulee . It is the perfect ending to this weekends 4th of July festivities!ย Dress it up in little shooter glasses, or spoon into 4 oz. mason jars to make a portable dessert for a picnic or to take to a party this weekend. Anytime I have served this creamy deliciousness ย I have gotten off the charts raves!! Try it and let me know what you think!!!

Creamy Dreamy Rice Pudding

Ingredients

Part 1

  • 7 cups whole milk
  • 2 cups heavy cream (Substitute at your own risk – This is what puts the dreamy in creamy!)
  • 1 cup white rice
  • 1-1/2 cups sugar

Part 2

  • 2 cups half and half
  • 1 cup heavy cream
  • 3 eggs-beaten
  • 1 Tbsp. vanilla

Instructions

Part 1:

Put milk, cream,rice and sugar into a 6qt. pot. Stir on medium heat (with lid half on), simmer for approximately 1 hour stirring occasionally. If it seems like it’s about to boil over reduce heat a bit. Everyone’s stove works a little differently.

** Tip~ while the pudding is cooking, whisk together all your part 2 ingredients in a separate bowl,ย except the vanilla and set aside. ย After an hour remove from heat. It will appear like thick milk.

Part 2:

Take cream/egg mixture and temper*.

*How to Temper:ย Custard bases aren’t hard to make they just need an extra step to keep the eggs from scrambling. Whisk the hot creamy rice mixture into the cold egg mixtureย gradually in 1/2-cup increments, to “warm up” the eggs. About 3 cups worth. Now you can add the tempered egg mixture to the hot cream/rice mixture without having to worry about your eggs scrambling.

Then add your tempered egg mixture into the pot of hot creamy rice. Put the pot back on medium heat and stir till the custard bubbles. Remove from heat and add the vanilla. Chill. Cover with parchment (or plastic) directly on top of the pudding so a “skin” doesn’t form. Sprinkle with cinnamon and enjoy!

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