Cooking
Eric Kim’s new recipe for Korean BBQ steak relies on a “pitch-perfect” marinade, “salty, sweet and savory in just the right ways.”
Good morning. Korean barbecue is one of the great restaurant meals, a feast delivered in small plates of banchan, piles of lettuce and saucers of ssamjang and sesame oil, alongside large platters of raw, marinated meat for the grill in the center of the table.
But it’s possible, even sometimes preferable, to eat Korean barbecue at home. And if you’re going to do so, it’s wise to follow the instruction of chef Peter Cho: He has built a small empire of Korean restaurants in Portland, Ore., that manage to leave diners feeling not only that they’ve eaten with his family, but also that they might be able to pass that privilege on to their own crowd, in their own kitchens.
This month, Cho shared his secrets for just such a meal with our Eric Kim, along with a recipe for Korean BBQ steak (above) that, Eric reported, relies on a “pitch-perfect” marinade, “salty, sweet and savory in just the right ways.” You won’t need a lot of steak. Proper Korean barbecue, Cho advises, is roughly 50 percent crunchy vegetables, lots of lettuce, ssamjang, perhaps the scallion salad known as pa muchim. Add a bowl of doenjang jigae at the end, with white rice? That’s a fantastic Sunday supper.
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Korean BBQ Steak
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As for the rest of the week. …
Monday
Andy Baraghani took the concept of spaghetti al limone, a dish you’ll find across Campania, in southwest Italy, and ramped it up with cream and fire to make his new recipe for fresh lemon and chile pasta. It’s a comforting, rich dish that retains the sunny brightness of the original, with notes of garlic and green chile, perfect for a weeknight.
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