It is pretty obvious to me that Food Network Channel decided to shed some light on Korean cuisine. Today, I got new issue of Food Network Magazine, the only magazine I am subscribing to, introducing Korean style steak and Kimchi fried rice as weekend dinner menu. Then I turned on Food Channel as I usually do, and watched the cooking program host making fried dumpling (Tuikim Mandu) and fusion beef lettuce wrap as her Korean favorites when she went to Korea a few years ago. She was trying to show what authentic Korean food is, but the recipe was somewhat Americanized which I do not complain at all. It was interesting to see on how U.S. people change and customize Korean food to satisfytheir own palate. For example, she put Hoisin sauce to make beef for the wrap- Korean think Hoisin as Chinese sauce- and used chili flake instead of Korean chili powder. Korean style steak recipe of the magazine was no difference. I was surprised by cola as a secret ingredient in the recipe because normally soda is not considered as cooking ingredient when you cook Korean food, at least from my experience.
But I understand this because I know and tasted many delicious recipes here in U.S. cooked with soda or beer. It would not be surprise at all to Americans to see steak recipe with cola. And you might love this as I did!
Grilled Korean Skirt Steak
Recipe from Food Network Magazine(serving for 4-6)
2 pounds skirt steak, cut 4 inch thick pieces
3 tablespoons sesame seeds
4 cloves garlic, smashed
1 cup cola
¼ cup soy sauce
¼ cup brown sugar
¼ cup sesame oil
Salt and pepper
1 large white onion, cut into 1 inch wedges
6 slices thick-cut bacon
3 banana or Cubanelle peppers
1. Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, 2 to 3 minutes. Transfer to a plate to cool.
2. Combine the sesame seeds, garlic, cola, soy sauce , brown sugar, sesame oil, 1 teaspoon salt and pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
3. Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet . Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8-10 minutes. Transfer to a platter. Grill the steak till charred, 4 to 5 minutes per side for medium rare. Add the platter.