Korean Cuisine
Korean Flank Steak with Wakame Seaweed, Sake-Braised Mushrooms & Pickled Starfruit
This meal happened beautifully and simply. Late Sunday afternoon. I walked through the grocery store, empty head / full heart, grazing the vegetables, waving to random strangers in line at the meat counter and lingering on some warm pastries. The store was alive with list making and late weekend conversations. I wanted to take everything in. Somehow, mid-wandering, the colors for this meal found my eyes. Somehow, my fingers grabbed the items and my brain agreed with them. The flavors developed later—much later—like at the exact second...
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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