Fiery Korean Satays, Jarred Beet Salad - Dallas News | myFOXdfw.com

Fiery Korean Satays, Jarred Beet Salad

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Thanks to Angelo Sosa for these recipes: www.angelososa.com

FIERY KOREAN SATAYS
Serves: 6 to 8 Time: 1 hour
Flavors: Earthy/Spicy/Smoky

My newest love is Korean cuisine. From Flushing Queens to K-town in mid-Manhattan, I'm always searching out new restaurants to try.
But when it comes to bulgogi-which is basically what this recipe is-I love making it myself. There's nothing like turning the backyard into a Korean BBQ. And, as far as I'm concerned, grilling isn't just for warm
weather. In the winter, the combination of the hot fire, the cold air, and the smoky aroma of these satays is truly a full sensory experience.

1/2 cup gochujang paste (or any prepared chili paste, try Annie Chung's from Central Market)
1/4 cup Sriracha sauce
3 tablespoons sesame oil
1/4 cup light soy sauce
3 tablespoons grapeseed oil,
plus more for the grill
1/4 cup seasoned rice wine vinegar
1/4 cup sugar
one 2-pound pork butt

1 Combine the gochujang paste, Sriracha sauce, sesame oil, soy sauce, grapeseed oil, vinegar, and sugar in a large, wide dish and stir until the sugar dissolves and the mixture is smooth.
2 Using a very sharp knife, slice the meat into 1/8-inch-thick slices, about 3 to 4 inches in length. Add the meat to the dish with the marinade and let stand for about 30 minutes at room temperature.
3 Meanwhile, soak wooden skewers in water for at least 10 minutes (this helps prevent splintering). When the meat has marinated, carefully thread the slices onto the soaked wooden skewers and reserve the marinade for brushing the meat while it grills.
4 Heat a grill to high, or a grill pan over medium-high heat. Oil the grill or grill pan and place the skewers over the hottest part. Cook the satays, turning as needed every minute or so, and brushing with the reserved marinade with each turn, 2 to 3 minutes total.

Serve immediately.


HOMEMADE JARRED BEET SALAD
with Sriracha
Serves: 4 Time: About 2 hours Flavors: Sour/Earthy/Floral
This is basically a portable salad; think of it as a salad in a jar. It mixes warm fall spices with an earthy vegetable and serves it up in a fresh way. Try this with a bit of creamy goat cheese or some salty Parmesan. Grab a good French baguette, a nice Riesling, and you've got my idea of the perfect picnic.
1 pound red baby beets, tops removed
6 allspice berries
2 cloves
1 tablespoon coriander seeds
1 fresh rosemary sprig
2 fresh thyme sprigs
½ teaspoon kosher salt
1 cup water
¼ cup olive oil
½ cup seasoned rice wine vinegar
½ cup red wine vinegar
¼ cup sugar
3 tablespoons Sriracha sauce
1 Preheat the oven to 400°F. Put the beets, allspice berries, cloves, coriander seeds, rosemary, thyme, and salt in a roasting pan with the water and oil. Cover the pan with aluminum foil, place in the oven, and roast for about 45 minutes, until the beets are fork tender. Remove the beets from the oven and strain them from the cooking liquid, transferring the liquid to a bowl and setting it aside.
2 When the beets are cool enough to handle, remove the skin (you may want to use paper towels so you don't stain your hands), cut them in quarters, and chill in the refrigerator for about 20 minutes.
3 Meanwhile, add the rice wine vinegar, red wine vinegar, sugar, and Sriracha sauce to the reserved cooking liquid. Spoon the beets and marinade into jars and serve immediately, or refrigerate for up to a week.

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