Curry Mustard Cauliflower
Curry Cauliflower a different way. Very tasty a recipe from Ottolenghi’s recipe book simple.
Author: Arrisje
Mongolian Beef
Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking.
Bulgogi
Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households. Bulgogi—eaten over rice or wrapped in lettuce or added to Dolsot Bibimbap—Bulgogi is a ubiquitous meal in seemingly every Korean cook’s repertoire and deeply ingrained in Korean culture. According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty. Info from Smithsonian
Ingredients
For the Marinade
- 1/3 cup finely grated Pear
- ½ cup reduced sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 small onion thinly chopped
- 2 garlic cloves minced
- 2 tsp grated peeled ginger
- 1 tbsp Gochu Jang (hot and sweet chili sauce)
- 1 sliced green onion
- 1 tsp toasted sesame seeds
- 1 pound thinly sliced rib eye steak or already sliced steak for bulgogi
Instructions
- Prepare the marinade and add to the sliced Steak. Marinade for at least 1 hour.
- Add some cooking oil into a wok or a cast iron skillet and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it. Sprinkle with toasted sesame seeds and sliced green onion. Eat with cooked rice or make Bibimbap another famous Korean Dish.
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Bulgogi
Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households. bulgogi—eaten over rice or wrapped in lettuce—is a ubiquitous meal in seemingly every Korean cook’s repertoire and deeply ingrained in Korean culture. According to the peer-reviewed Korea Journal, the dish’s origins stretch back to the Goguryeo era (37 B.C. to 668 A.D.), the evolution of a kabob-like skewered meat preparation called maekjeok. Over time, maekjeok became seoryamyeok, a brothy dish of marinated beef soaked in cold water, which by the early 20th century gave way to neobiani, a luxurious dish of thinly-sliced, marinated and charbroiled beef favored by Korean royalty.
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Ingredients
For the Marinade
- 1/3 cup finely grated Asian Pear
- 1/2 cup reduced sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 onion thinly chopped
- 2 garlic cloves minced
- 2 tsp grated peeled ginger
- 1 tbsp Gochu Jang hot and sweet chili sauce
- 1 sliced green onion
- 1 tsp toasted sesame seeds
- 1 pound thinly slice rib eye steak or already sliced steak for bulgogi
Instructions
- Prepare the marinade and add to the sliced Steak. Marinade for at least 1 hour.
- Add some cooking oil into a wok or a cast iron skillet and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it. Sprinkle some toasted Sesame seeds and sliced green onion on the Bulgogi. Eat with cooked rice or make Bibimbap
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Dolsot Bibimbap
Bibimbap means “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference. To me this mixed rice has a lot of similarities as Nasi Goreng. I serve Bibimbap in a dolsot bowl. Dolsot bibimbap is served …
Kapsalon
Kapsalon, this meal has turned into one of the most popular street foods of the Netherlands has an interesting mix of influences: Dutch and Middle-Eastern. The name kapsalon comes from the Dutch word for hairdressing shop, and the dish itself is a recent invention — it was created in 2003 in Rotterdam.