This recipe for adding a small amount of spicy Korean kimchi to steak comes from Marja Vongerichtens “The Kimchi Chronicles”. The ingredients include 4 tablespoons of salted butter at room temperature, 3 tablespoons of chopped Ultimate Cabbage kimchi, plus 1 tablespoon of kimchi liquid, 4 (1/2 pound) ribeye steaks, 2 tablespoons of roasted sesame oil, 2 teaspoons of gochugaru (red pepper powder), coarse salt and fresh black pepper. To make the dish, mix the butter, kimchi, and kimchi liquid in a small bowl until completely combined. Shape the butter into a log on a large piece of plastic wrap, using the plastic to help you. Wrap tightly and transfer to the refrigerator for at least 1 hour or up to 1 week before using. Preheat the grill to high heat or preheat a baking sheet in the oven at high heat. Drizzle the steaks with sesame oil and season with red pepper powder, salt, and pepper. Cook the steaks on the grill, turning once, for about 4 minutes per side for medium-rare. Transfer the steaks to a cutting board, loosely cover with aluminum foil lined with parchment paper, and let stand for 5 minutes. Slice the butter into 1/2-inch-thick rounds and top each steak with a slice of butter before serving.
27.04.2023 @ 07:13
This recipe for adding a small amount of spicy Korean kimchi to steak comes from Marja Vongerichtens “The Kimchi Chronicles”. The ingredients include 4 tablespoons of salted butter at room temperature, 3 tablespoons of chopped Ultimate Cabbage kimchi, plus 1 tablespoon of kimchi liquid, 4 (1/2 pound) ribeye steaks, 2 tablespoons of roasted sesame oil, 2 teaspoons of gochugaru (red pepper powder), coarse salt and fresh black pepper. To make the dish, mix the butter, kimchi, and kimchi liquid in a small bowl until completely combined. Shape the butter into a log on a large piece of plastic wrap, using the plastic to help you. Wrap tightly and transfer to the refrigerator for at least 1 hour or up to 1 week before using. Preheat the grill to high heat or preheat a baking sheet in the oven at high heat. Drizzle the steaks with sesame oil and season with red pepper powder, salt, and pepper. Cook the steaks on the grill, turning once, for about 4 minutes per side for medium-rare. Transfer the steaks to a cutting board, loosely cover with aluminum foil lined with parchment paper, and let stand for 5 minutes. Slice the butter into 1/2-inch-thick rounds and top each steak with a slice of butter before serving.