- Electric Skillet: Ideal for frying steaks with even heat distribution, safety features like automatic shut-off, non-stick surface.
- Cast Iron Griddle/Skillet: Perfect for searing steak in traditional Korean barbecue style.
- Kitchen Scale: Essential for precise ingredient measurements and consistent dish results.
- Silicone Spatula Set (Multiple Pieces): Versatile tool for various cooking tasks like flipping steaks and stirring eggs.
- Microplane Zester/Grater: Useful for zesting eggs, as well as grating ginger or garlic, common in Korean cuisine.
- Meat Tenderizer (Knife or Mallet): Helps tenderize tough cuts of meat for even cooking and texture.
- Non-stick Frying Pan: Suitable for flipping eggs without sticking, an alternative to griddles with proper oil use.
- Precision Meat Thermometer: Ensures steak is cooked to the desired level of doneness, important in Korean-style dishes.
- Egg Whisk (Handheld or Electric): For beating eggs and mixing ingredients efficiently before cooking.
- Large Mixing Bowl: Handy for combining ingredients prior to cooking.
- High-quality Knife (Steak or Butcher's): Essential for properly cutting steak post-cooking, achieving even slices.
1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons finely grated cored peeled Granny Smith apple
2 tablespoons soy sauce
2 tablespoons light corn syrup
1 1/2 tablespoons finely chopped green onion (white and pale green parts)
1 tablespoon (scant) Korean hot pepper paste
1 tablespoon (scant) minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons unseasoned rice vinegar
4 5-ounce pieces skirt steak
2 cups water
1 cup sushi rice (or other short-grain rice)
1 teaspoon salt
2 tablespoons plus 1 teaspoon canola oil
1 1/2 cups Napa cabbage kimchi, coarsely chopped
2 tablespoons unseasoned rice vinegar
4 large eggs
Chopped green onions
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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