We are back with Course 2 of The Dinner Party Report. I knew you would come back. I so had you at spatula.
So, dudes. Want to make something cheap and tasty that makes your belly happy? Make this. Forserz, make. this. This beef recipe goes particularly well with the kimchi rice because the beef is kinda sweet and the rice is kinda spicy with a touch of bitter. Together, it is a symphony of tasteful beauty, all dripply with egg yolk and yum.
Course 2: Korean Braised Beef over Kimchi Rice with Fried Egg
2 lbs of beef, cut in chunks for stew
1 c flour
3 tbs veg or canola oil
3 tbs of rice vinegar
Braising Liquid:
4 scallions, sliced, separate the green from the white, reserve the green for garnish
1c soy sauce
1/4 rice vinegar
2 tbs sesame oil
2 tbs red pepper flakes
2 inches of ginger, peeled and finely chopped
4 cloves of garlic, finely chopped
2 tbs black pepper
1 tbs sesame seeds
3 cups of water
In a heavy cast iron pot or dutch oven, add your oil and heat. While waiting, add your flour and beef to a plastic baggie. Shake the shit out of it chris brown style. With a tong, grab each chunk, shake the excess flour and place in the hot oil. Brown. Do not over crowd your pot. Also, don’t be afraid to add more oil if it gets all used up. Just remember that if you add it, you have to make sure it gets hot before you add more meat. Brown your biff until its all browned up.
To prepare your braising liquid, add all the ingredients except for the water into a bowl and mix well. At this point, your pot should be all caked with burnt up beafy goodness. With the heat on, take your 3 tbs of vinegar and poor over this gold. Using a wooden spoon, scrape the shit out of your pot and mind the gold. These delicious flavor crystals will add mo pushing to the gooshin.
Add your braising liquid and let it heat up. Add your biff. Add water until it covers the meat. Stir. Let bring to a boil uncovered. When boiling, cover and reduce heat to as low as a flame as you can possibly dare. Let this shit cook for 2, 3, 4 hours? Till the shits falling apart on your tongue. Eat over the kimchi rice below, garnished with the reserved sliced greens of the scallion. Taste the rainbow.
Kimchi Rice with Fried Egg
For this recipe, you gots to get you some traditional kimchi. And don’t try to make mines for this. Mines is dope and delicious and my mouth is watering as I type these very words, but you need yourself some real, fermented cabbage. Go. If you are in NYC, I found some in k-town on 29th-ish and 5th ave. You can also get it at great wall super market. And I bet some trendy shit store like whole foods has it as well.
2 c of kimchi (packed well)
veg or canola oil for frying
1 inch of ginger, peeled and finely chopped
6 c cooked rice
sirachi for taste
Take your store bought kimchi and dice. Make sure to squeeze the liquid before taking out of the container because you are going to want to pour that over the rice later and don’t want it all dripping up on the board. You are looking for a good chop here.
Using a wok or a big ass frying pan, heat your oil and throw in your ginger. After 2 minutes, throw in the kimchi. After 4 minutes, fold in your rice. Make it hot. Put some hot sauce on it if you want. Pour the extra kimchi juice over it to make it moist. For the best part: fry some eggs, keep the yolk. Put it on top. Eat with the braised beef. You can also do a poached egg if you like that better.
Check Course 1 here.
