Grillet bøf med kimchi smør
En dab krydret koreansk kimchi tilføjer et smagfuldt nyt twist til bøf. Denne opskrift kommer fra Marja Vongerichten’s “The Kimchi Chronicles.”
portioner
En dab krydret koreansk kimchi tilføjer et smagfuldt nyt twist til bøf. Denne opskrift kommer fra Marja Vongerichten’s “The Kimchi Chronicles.”
portioner
Ruben
27.04.2023 @ 07:10
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text into English:
“A spicy Korean kimchi adds a tasty new twist to beef. This recipe comes from Marja Vongerichtens “The Kimchi Chronicles.” 4 servings. Ingredients: 4 tablespoons salted butter, room temperature, 3 tablespoons finely chopped Ultimate Cabbage Kimchi, plus 1 tablespoon kimchi liquid, 4 (1/2-pound) rib eye steaks, 2 tablespoons toasted sesame oil, 2 teaspoons gochugaru (red pepper powder), coarse salt and freshly ground black pepper. Directions: 1. Place butter, kimchi, and kimchi liquid in a small bowl; use a fork to mix until thoroughly combined. Transfer butter to a large piece of plastic wrap and shape into a log, using the plastic to help you. Wrap plastic tightly and transfer to the refrigerator for at least 1 hour and up to 1 week before use. 2. Preheat grill to high or preheat a grill pan over high heat. Drizzle steaks with sesame oil; season with red pepper powder, salt, and pepper. Place steaks on grill and cook, turning once, about 4 minutes per side for medium-rare. 3. Transfer steaks to a cutting board and loosely cover with parchment paper-lined aluminum foil; let stand for 5 minutes. 4. Transfer steaks to four individual serving plates. Cut butter crosswise into 1/2-inch-thick slices; top steaks with butter slices and serve.”