Marinade:
2 cups soy sauce
½ cup rice wine vinegar
6 cloves of garlic
a dram of vegetable oil
a 12 oz beer (Yuengling and the like recommended)
4-8 tbsp sugar, maybe more depending on your preference.
After stirring this marinade in a big old piece of tupperware, throw a bunch of small steaks in and refrigerate overnight. Use cuts of steak less than a 1/4" thick, and never pick too high quality a beef- the marinade (and the vinegar especially) is meant to tenderize a steak that you'd otherwise complain was "tough." Makes a good meal out of cheap steak.
grill the meat if possible. Broil if you're lame and don't own a grill. It's pretty good well done, but I can understand if someone'd prefer it medium or medium well. If you only like rare or medium rare, buy better beef and don't worry about marination.
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Lettuce Wraps (Korean Sangchi Ssam)
1 block firm tofu
Equal part ground beef
2 tablespoons soy bean paste
1 tablespoon spicy red bean paste
1/2 tablespoon sugar
1 1/2 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 head of lettuce
Seasoning Mixture:
2 tablespoons minced green onion
1 teaspoon minced garlic
1/2 tablespoon sesame oil
1. Mix ground beef and seasoning mixture
2. Wash lettuce leaves and drain
3. Heat a pan and brown ground beef over medium heat. Drain fat.
4. Remove pan from stove. Add tofu and two kinds of bean paste and mix
thoroughly with the ground beef (I like to use a potato masher). Reheat
over medium heat until the mixture thickens a little. (You can add more
bean paste to suit your taste.)
5. Stir in the sugar, and add the sesame oil. Sprinkle the sesame seeds.
6. Serve with the lettuce.
7. To eat: place a little rice and meat in a lettuce leaf and wrap it
up.
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