To get Fidget in the mood, Trota is encouraging him to make kimchi…
Judy Joo’s Korean BBQ Kalbi (Korean Food Made Simple)
Kimchi-making sessions are the bonding backbone of generations of Korean families, transferring the skill from mother to daughter to granddaughter to… cartoon dog? Salmon, meanwhile, has gone fishing.
Back in the cartoon kitchen, you’ll be pleased to know that for this recipe you won’t have to make kimchi from scratch as Fidget and Trota did – you can simply buy it from stockists of Asian foods.
Trota has been a fan of Korean food for ages, but never tried making it because, to the uninitiated, it can seem tricky. Then Judy Joo came along with Korean Food Made Simple, proving that it’s not difficult after all – even for the absurdly dysfunctional Rowes.
So for this Korean BBQ Kalbi recipe we followed the guidelines on Food Network (here’s the link to the original).
For the meat and marinade you will need: a large rib-eye steak (left 20 or so min in the freezer to firm up) sliced in 1–2cm strips, 2 tbsp soy sauce, 2 tbsp dark brown sugar, 1 tbsp toasted sesame oil, 1 tsp grated fresh ginger, 3 to 4 grinds black pepper, pinch of salt, 1 large clove garlic grated, 1 semi-hard pear (we used Comice) peeled and grated. In a re-sealable freezer bag mix all the marinade ingredients, add the meat slices and massage the marinade into the meat. Let it work its magic in the fridge overnight or, if you do it the same day, for at least two hours.
Meanwhile prepare the Ssam Jang Sauce, for which you will need: 2 tbsp doenjang (Korean fermented soy bean paste), 1½ tbsp toasted sesame seeds, 1 tbsp gochujang (Korean chilli paste), 1 tbsp mirin, 1 tsp toasted sesame oil, 1 small garlic clove grated, 1 spring onion finely chopped. Mix well and keep ready for serving.
The Rowes chose to serve the dish with steamed rice and stir-fried vegetables. The meat cooks really quickly, so a few minutes before you are ready to serve get your griddle pan hot and ready, take the meat out of the marinade and sizzle fast. Serve at once, with the sides and Ssam Jang sauce.
Even Salmon, who tends to use his fishing absences as a political statement, had to admit this was utterly delicious. Who would have thought it: pears for a marinade. Well, it works big time!
Turns out that tasty Korean food can be made really simple. And for the London crowd, by the way: Judy Joo will be at Waterstones Piccadilly for the International Foodie Day next Saturday 11 June at 1pm: you can bet Fidget’s representative will be queuing for an autograph!