gingered pear

a pear in love with food

Tag: beef

korean sidedishes

I never made korean side dishes (반찬) before but there’s a first for everything. From left to right: pickled lotus roots, cucumber and carrot, pickled mini cucumbers 오이소박이, soy marinated beef, mushroom and egg 장조림.

Remember to leave the cucumber out on the counter if you want it to “age” faster. Pack the cucumbers in a tall jar so that all your cucumbers are covered (or it will mold on parts that are not covered by the liquid). If you lack liquid add old kimchi water (to age faster) or bit of salt water!

Marinated beef: add shitake mushroom and eggs to add more variety to the dish. Remember to buy more tender meat with some fat to get  juicer and tender pieces!


korean sweet & sour beef

I love Korean sweet & sour beef (tang-soo-yok 탕수육) more than the other asian varieties.

Sweet & Sour Beef (탕수육)
serves 3 (as a companion dish)
adapted from korean kitchen

1 cup corn starch or potato starch
1 cup water
1 egg, lightly beaten

neutral oil – for frying

2 oz beef – lean grilling part **(if using pork, add 1 teaspoon of ginger juice to get rid of the smell)
salt & pepper

1 teaspoon vegetable oil
1/4 onion – sliced
1/4 carrot – sliced
1/8 cucumber – sliced
1/2 can of fruit cocktail

1 + 1/2 cup water
1/2 tablespoon soy sauce
2 tablespoons rice vinegar
5 tablespoons sugar
1/4 teaspoon salt
1+1/2 tablespoons corn starch
2 tablespoons water

Mix corn starch and water. Stir well and let it sit for 1-2 hours until the starch and the water seperates. Carefully drain just the water.

Heat oil in large pot to fry. Don’t fill more then half way.

Cut bee into thin strips. Season with salt  & pepper. Add egg and starch batter. Mix well with hand. Deep fry until golden brown. Drain on paper towel.

For the sauce, add vegetable of oil to pan to saute the vegetables briefly (1-2 minutes). Mix together in a bowl the water, soy sauce, rice vinegar, sugar and salt. Add to the mixture to pan and let it come to a boil . Add cornstarch and water mixer to the boiling sauce. Stir well together until it becomes thick and boil again. **Make sure the sauce is boiling when you add the cornstarch and water mixer, it may not mix well if you don’t.

Fry beef once more. Frying twice will make it crispy! And serve with hot sauce over the fried beef.