Hi everybody!
Today let's eat some protein!
I'm going to make grilled beef.
Korean style grilled beef.
In Korean: Soegogi-gui.
Or sogi-gui. Sogi, seogogi, is beef.
I prepared ribeye steak.
This is for 2 servings.
Expensive ribeye steak. But you guys are worth it.
Ribeye steak is always very tender.
Cut this into chunks.
There's too much fat, solid fat, I like to remove it.
So just cut into dice.
So with only 1 pound we eat 2 or 3 servings.
Because we are not only eating this, we're eating this with rice and soup
and also side dishes, and usually we wrap this.
Ok.
And salt, about a quarter teaspoon.
And ground black pepper...
About a quarter teaspoon.
And sesame oil, about 1 tablespoon.
And mix.
Sesame oil and a little bit of salt, we just marinate this.
This dish is very very fast!
I cut it and then just start making it.
And one point I make rice, you don't need many side dishes.
But you have to prepare something, so I'm going to show you.
I'm going to make green onion salad.
Green onion salad is neccessary.
Whenever I make any kind of BBQ - grilled beef, pork - I always prepare this.
Green onion salad.
For 2 servings, around 7 or 8 green onions.
And just wash and make it clean.
And then I'm going to slice this very thinly like a thread.
Like this.
And just slice.
I shredded 6 green onions and soaked them in cold water.
When you went to a Korean BBQ restaurant probably you saw this.
But this is my home cooking. All the time I serve this way.
I posted this recipe in 2007, a long long time ago!
It's time to update this.
And also with more explanation about what's going on.
So this is garlic, I washed it. Big garlic.
And then slice this maybe 1 or 2 times.
Ok here...
And green chili pepper.
You need garlic and green chili pepper in this kind of a small bowl.
So now this beef is ready, and then my green onion salad is soaking in cold water.
The reason I soak it in cold water is that inside the green onion is a little slippery.
I like to remove this and also reduce the spiciness.
And also when you soak in cold water it's going to be curled.
Really pretty!
Ssamjang! Ssamjang is just a mixture of Korean bean paste, hot pepper paste, sesame oil
green onion, garlic, A dipping sauce.
Ok. Let's make green onion salad.
So I need to drain this and then wash under running water.
You will see this green onion is curled.
Ok, first one tablespoon gochugaru, hot pepper flakes.
And soy sauce. 2 tablespoons.
Zero calorie natural sweetener.
Just one teaspoon. But you can also use sugar.
And sesame oil about 1 tablespoon.
And sesame seeds.
Two teaspoons.
And I will add vinegar. About 2 teaspoons.
This is really nice, sweet and sour.
Green onion salad.
And this ssamjang.
I will just add some here.
So I'm just preparing what we have to use.
Sesame oil! Sesame oil for each person one small bowl.
And add really just a pinch of salt.
And sesame oil like this.
Ground black pepper.
Of course we need lettuce.
So lettuce, I already washed it and drained it nicely.
And put it here.
Let's cook! Just put everything on the table and cook on the table.
Really hot.
This is only 1 pound.
Looks good!
So oisobagi - hot spicy stuffed cucumber kimchi.
I made only 30 minutes ago.
And this is gamja-bokkeum, stir fried potato.
I just marinated this only with a little bit of salt and ground black pepper and lots of sesame oil
So while this is cooking it smells very sesame oily. Nice.
And now look at that!
A little crispy and then we can turn it over,
Oh my, smells so good!
So I will turn down the heat just a little bit to medium.
I just opened the window. (laughs)
It's smoky!
I think it's done.
I like it medium-rare.
Ok and just stop cooking.
So when you eat with your family members just you can't wait like this
just eat it once you see that the beef is cooked then you eat it.
But how you eat, I will show you.
Lettuce.
And dip this in sesame oil.
And a little bit of salt inside.
And then the green onion salad.
A piece of garlic.
And ssamjang.
And wrap this.
Eat! Put this into your mouth! (laughs)
I really - if one of you guys are really sitting here I will like to put this into your mouth.
You know what I'm saying? (laughs)
I forgot my Yakju.
Yakju is a kind of a rice wine. I made this when I made my cookbook.
See? This says "Yakju April 9, 2018."
Today is 2020! I made only several bottles, and this is my last one.
Just I like to celebrate today it's my grilled beef!
(laughs) My original grilled beef recipe was posted in 2007.
Wow! Time passes so quickly.
So I like to share this with you guys.
(laughs) Virtually. But for me, just really (laughs)
This is very strong so I'm going to drink just a small amount.
Ok. This color is a pretty yellow color.
So you guys can make it if you have my second cookbook there is a recipe for my yakju.
Cheers everybody!
Ohhh ~ so good
When this meat is almost done we always bring the second round.
That's rice and soup! (laughs)
Rice and soup.
I made white fluffy rice with green peas.
And my soup is ssuk-guk. Mugwort soup.
This mugwort is from last year.
Last year around April I went foraging.
So I just foraged a lot of mugwort - "ssuk".
And then I blanched this and made it into small balls.
And then I can eat all year round.
Still I have some left over.
But this year, because of this I have to stay home and I cannot forage anymore .
(bouncy music)
I prepared this grilled beef this way for my family.
Lettuce wrap, when you chew this, you get all different textures.
Tender and chewy meat and sesame oil, and garlic! Raw garlic!
If you can eat raw garlic, you know about Korean food.
When you chew raw garlic together with ssamjang, this is amazing.
Sometimes when I go to a barbecue restaurant in New York City
they sometimes don't give us ssamjang and sometimes no garlic or green onion salad
They just provide only salad. I always ask them: "Can you give me some ssamjang?" (laughs)
Can you give me some garlic? Raw garlic?
I always ask for extra because I know how to enjoy this kind of wrap.
Today we made grilled beef.
In Korean: Soegogi-gui.
You guys can make this table setting and then sit around with more people and enjoy together.
Enjoy my recipe!
See you next time! Bye!