Korean Cuisine
Korean Flank Steak with Wakame Seaweed, Sake-Braised Mushrooms & Pickled Starfruit
This meal happened beautifully and simply. So simply that I’m inclined to only use one or two syllable words to describe it. Oh darn, I already broke my own rule. Well, you get the idea. It was late Sunday afternoon. I walked through the grocery store, empty-headed, grazing the vegetables, waving to random strangers in line at the meat counter, sampling pastries. I bought a coffee and did at least 4 laps around the store before I remembered that I had a purpose for being there. The store was alive with list making and late weekend...
read moreTeriyaki Steak & Pickled Cabbage Sandwiches
Having never quite taken to the traditional steak sandwich, (ya know, the ones that are smothered in cheese and make that artery-clogging sound when they’re being digested) I decided to try creating my own Asian-inspired version. To me, this recipe is all about creating the penultimate combination of flavor and textures. Each element could stand well on its own, (actually, I encourage you to make the steak as a grill item sometime) but they work best when playing of each others’ strengths: fatty, delicious meat against the crisp,...
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