Ok take a deep breath and sigh cause its all good and meal game plan is all taken care of theme and all. I think these guys may be able to follow directions, well I hope.
Korea a very interesting place it people, it's culture, so divided. My first exposure to its diversity was quite far removed from the political venue. Many years ago, we had so many patients that would grace out hospital. These children, from the Gift of Life program would come from their native Korea, to the United States, and without their families, for open heart surgery.
The paths that we take, the situations that brought us to where we are. All roads we cross may not be pleasant, but we must cross them to get through this journey we call life, and it does make us who we are.
- Place prepared marinade aside.
- Slice beef into thin, finger-length strips, beef will be easier to slice if you freeze it for 15 minutes, it will slice so much easier.
- Mix marinade into meat with hands, making sure all the meat is covered.
- Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
- Grill, broil, or stir fry the beef until well-done and carmelized on the outside.
- Serve beef with rice, lettuce leaves, and side dishes.
- Mix marinade together until sugar and honey are dissolved/distributed.
- Can be stored in refrigerator or freezer for use on beef, pork, and chicken.
4 large cloves garlic, finely chopped
- Heat grill or grill pan over medium-high heat.
- Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.
- Season meat with salt and pepper, and drizzle with a little oil. Place on grill and cook a couple of minutes on each side to mark, then baste heavily with sauce and cook 3-4 minutes more, turning and basting frequently.
- Sprinkle chicken pieces with scallions and sesame seeds, and serve on slider rolls topped with cucumber slices and slaw.
- Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.
- Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.
2 lb pork, (preferably pork butt, may use leaner pork loin)
1 cup Korean pork marinade (recipe to follow)
- Slice pork into very thin pieces, about the thickness of bacon.
- Make Korean pork marinade, halving the recipe since you are using small pieces of pork without bones.
- Marinate for at least 30 minutes.
- Grill or broil for about 4-8 minutes or until done or stir-fry in an ungreased pan for 5-10 minutes.
- Serve pork with rice, lettuce leaves, and side dishes.
- Mix ingredients together until well-blended.
- Use immediately or store in refrigerator.
- Wet rim of a highball glass. Dip into sugar for rimming.
- In the glass, muddle lemon. Add ice, Soju, ginger syrup and cranberry juice.
- Add ginger ale, mix and garnish with candied ginger or lemon wedge.
**Soju is the best known liquor from Korea. It is distilled, vodka-like, rice liquor with high potency and often flavored similarly. It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes.
Hope all that is left is to celebrate good times, good memories of good friends. "What is a friend? A single soul dwelling in two bodies." Aristotle