소고기 브로콜리 타이카레
Stir-fried Tofu and Broccoli in Thai Yellow Curry Sauce that I tried before was a big success. So, I picked up another bottle of Thai curry sauce from Trader Joe's, and this time I decided to try their red curry sauce. I liked both. But if you are into spicy foods, I think you will like red curry sauce more than the yellow sauce because the former seems to have much stronger and spicier taste than the latter does.
For 2 servings
beef cubes (1/2 cup)
broccoli (1 cup)
carrot (1/4 cup, sliced)
bell peppers (1/3, sliced)
shitake mushrooms (3, diced)
Thai Red Curry Sauce (1/3 cup)
1.
Thai Red Curry Sauce from Trader Joe's looks like this. Have this ready...
2.
Cut beef and vegetables into bite-size.
3.
Glaze a pan with oil and cook beef cubes first.
4.
When the beef is almost done, add rest of the vegetables and stir fry.
5.
Add Thai Red Curry Sauce and quickly stir-fry until the sauce is well mixed in.
Related Posts:
Stir-fried Tofu and Broccoli in Thai Yellow Curry Sauce
"Indo" Curry Rice
식도락[Shik-Do-Rak]
Shik Do Rak
9691 Garden Grove Blvd.
Garden Grove, CA 92844
Shik Do Rak in Garden Grove is undoubtedly my family’s favorite restaurant in town. In fact, when the family decides to eat out, we rarely ask where we are going - we are supposed to know already. Also, when we go, there is a favorite table in the restaurant that the family specifically requests to be seated...
The best in their menu - which we don’t even bother to look at knowing already what we want - is the combination meal of Chadolbaegi (thinly sliced beef chuck) and Agujjim (a spicy seafood casserole with Agui fish and bean sprouts) served with an assortment of side dishes, vegetables, and sliced pickled radish and rice cake wraps. When chadolbagis are cooked on table top together with mushrooms and garlic, take a piece of chadolbagi and mushroom and garlic, and fold them into a Ttuck (ricecake) slice and/or radish slice to eat, just like illustrated in How to eat Samgyupsal.
The quality of foods in Shik Do Rak and their service are excellent. (There is another Shik Do Rak in LA, but the one in Garden Grove is supposed to be better.) Considering the quality of foods and service, I think they are fairly priced, too. It definitely goes on my favorite restaurant list. :D
불고기[Bul-Go-Gi]
When I taught in Saturday Korean school while in college, I used to quiz students on Korean foods. Many of the students - mostly second generation Korean American children or either side of whose parents is Korean in interracial marriage - have never been to Korea before or rarely had firsthand experience with Korea. When it came to talking about foods, however, the kids seemed so engaged and became the expert of whatever Korean foods of their liking. After all, they found Korean 'foods' the closest and easiest cultural element they could associate with to their mother country.
Of all Korean dishes, I remember, Bulgogi was the favorite dish that kids liked the most. The sweetness and tender meat of Bulgogi must've settled favorably on their picky taste buds. It is not surprising that Bulgogi is also another well-known, next to Kimchi, favorite Korean dish to many westerners. At the end of semester, the teachers got together and held a cooking session for the children. We cooked bulgogi and other dishes that kids liked. It was a blast; kids loved making their own Korean dishes as much as eating them. I hope Korean food-lovers also enjoy the sense of fun cultural engaging through KoreanHomeCooking.com ;D
For 5-6 servings
Main ingredients:
beef rib eye (4 lb, thinly sliced)
oyster mushroom (4-5, sliced)
enoki mushroom (2 bags)
scallion (4 stalks, julienned)
onion (1/2 large, sliced)
sweet bell peppers (2-3, sliced)
For seasoning:
soy sauce (2/3 cup)
garlic (5 cloves, ground in blender)
onion (1/2 large, ground in blender)
honey (2 tbl)
brown sugar (2 tbl)
scallion (4 stalks, chopped)
sesame oil (2 tbl)
sesame seeds (1 tbl)
1.
Have thinly-sliced beef rib eye ready.
2.
Blend the garlic and onion together and stir into the seasoning mix of soy sauce, honey, brown sugar, etc.
3.
Mix the sauce into the meat.
4.
Thoroughly marinate the meat in the sauce. Tip: If you prefer lean and more tender texture of meat, add 1/2 kiwi to the sauce.
5.
Prepare vegetables.
6.
Mix vegetables with marinated meat.
7.
Leave it for 1 hour before cooking. If you can't wait, it's ok to cook right away, too. :)
8.
On high heat, quickly grill the marinated meat and vegetables.
삼겹살 [Sam-Gyup-Sal]
You read it right. This post is not about how to cook samgyupsal, but rather it's about how to 'eat' it right. samgyupsal is a very popular Korean pork belly meat (similar to bacon), literally translated as three layered meat. Like Korean BBQ, it is grilled on table top and served instantly. Knowing how to eat Samgyupsal will take you to another level of Korean dining experience.For 2 servings:pork belly (20 pieces)
mushroom (1/3 cup, sliced)
garlic (1/3 cup, sliced)
onion (1/3 cup, sliced)
Ssamjang (2 tbl)
red or green lettuce (1/2 head)1.
Grill samgyupsal, garlic, onion and other prepared vegetables on a griddle or a frying pan, if you don't have a Korean grill pan.2.
Place some rice on a leaf of lettuce.3.
Place a well-done piece of samgyupsal on top.4.
Add grilled mushroom and garlic.If you like, raw garlic is good, too.5.
How about some Ssamjang, too. 6.
Wrap it carefully. Open your mouth as wide as possible. You know what to do next.
