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.
Beef
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
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
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
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.
Toppings:
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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