Oct 6, 2017


Sticky Rice

1 C    Rice Pear blossom
1 ¼ C   Water
1 tsp.  Salt

First, rinse the rice in a strainer until the water is clear. Then combine with 1 ¼ cup of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover.  Cook for 20 minutes.
Rice should be tender and water should be absorbed. Let cool until cool enough to handle.


2 C         Thin Sliced Beef
½ C        Soy Sauce
5 Tbsp.   Brown Sugar
2 tsp.      Ginger (Fresh Minced)
1             Clove Garlic (Minced)
1 Tbsp.   Sambal
1 Tbsp.   Sesame oil
1 Tbsp.   Clarified Butter

Marinate Beef with Soy, Sugar, Ginger, Garlic, and Sambal for 4 to 8 hours.
Sautee until desired doneness in oil and butter reserve for dish.

Gochujang Sauce

Combine all ingredients and mix thoroughly:

½ C      Gochujang Red pepper paste
½ C       Ketchup
¾ C       Brown Sugar
3 Tbsp.  Soy Sauce
2 Tbsp.  Sesame oil
¼ C       Water
1Tbsp.   Garlic (Fresh minced)
1 Tbsp.  Ginger (Fresh minced)
3 Tbsp.   Rice Wine Vinegar
1 Tbsp.   Lemon Juice
1 Tbsp.   Worcestershire sauce

Refrigerate until needed.


1 C    Napa Cabbage (Washed and cut)
1 C    Carrots (Peeled and cut into julienne slices)
2 C    Spinach (Wash and blanch, reserve for dish)
1        Cucumber (Thin sliced, Rinsed, Salted and Reserved for dish)

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