Koreanish Beef with Carrot and Turnip

I made this last night and it turned out fantastically - I wasn't going to post it since it was a bit improvised, but we haven't had a post in a while.

I was going for a cross between (American) Chinese and Korean flavors. This is really easy to make, and doesn't even involve chopping an onion. It's pretty similar to galbi jjim in some ways, but again, a lot easier.

Ingredients

1 large (2-3#) beef roast, preferably something with a bit of fat (I used bottom round)

4 carrots, cut into thick circles

1 medium purple turnip, peeled and cut into medium chunks. Daikon radish would work just fine too, it's harder to get around here.

Sauce:

3/4 c. soy sauce

1/4 c. water

4 cloves garlic

1-2" of ginger root, peeled and sliced

1 tablespoon rice vinegar

1 tablespoon apple cider vinegar

1 tablespoon rice wine/dry sherry

1 tsp sesame oil

2 heaping tablespoons brown sugar

1 tsp (or more) ground black pepper

dried chinese chilis to taste (2 wasn't quite spicy enough for me)

1 tsp szechuan peppercorn (optional)

2 tbsp corn starch mixed with cold water

Preparation

Combine sauce ingredients. Taste - you want it to be sweet, but not cloyingly so, especially since the carrots will add sweetness.

Put beef and turnip in crock pot. If you will return home more than 1 hour before eating, you could reserve the carrots until you get home, so they have a little more bite. Otherwise, add carrots as well. Pour sauce on top. Cook until delicious (I did 6 hours on high and my beef started frozen). When it's finished, remove roast, cut into chunks. Before adding the roast back, add the corn starch-water mixture to the sauce in the crock pot until is thickened enough for your taste. Add the meat back, stir to coat, serve over white rice.

Comments

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha

Graphic pig pictures below! >>

Quick Turkey Meatballs

For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms! If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.

Graphic pig pictures below! >>

Extra Schmaltz!

Search This Blog