Garlic Beef with Ssamjang, Stir Fry Vegetables and Noodles

Welcome back!!  Well, we were forced indoors as the entire nation went into COVID-19 lockdown.  What better time to restart the blog.  I hope you missed it because I did.  Work, life, work, life keep getting in the way, but working on new dishes has kept me moving.

I wanted to start with something simple and outside.  The perfect weather makes the grill scream at me, and a quick marinade makes for a nice dinner.

With a quick move away from the usual Vietnamese fare, I ventured into a Korean type of beef.  Using some finger sized cuts of sirloin, I made an easy marinade and accompanied it with some stir fried vegetables and noodles.

Marinade
1 cup soy sauce
1/2 cup onion, minced
1/4 cup brown sugar
2 T mirin
2 T garlic, minced
1/2 T sesame oil
1 T black pepper
1 T korean chili powder (or red chili flakes)

Garnish- mint, sesame seeds, or anything you think might go well with grilled beef!  I made a Korean dipping sauce called ssamjang.  

Ssamjang
1/2 cup doenjang (Korean soybean paste)
3 T gochujang (Korean chili paste)
3 T sesame oil
1 T honey
1 T sesame seeds
1/4 cup onion, minced
1 t red chili flakes

Mix all ingredients very well

This amount is good for about a pound of beef.

Mix everything and whisk until sugar dissolves.  Pour over the beef and marinate for at least 2 hours up to about 8 hours.  Using a grill or a cast iron pan, cook the beef until it has a nice dark glaze on the outside.  Garnish with torn mint leaves.  This would go well with rice, but I had some vegetables to cook, so that recipe follows.

Stir Fried Vegetables and Noodles

Stir fry sauce- 

2.5 T brown sugar

1.5 T fish sauce

1 T soy sauce

Mix until sugar dissolves, set aside.

For one pound of various vegetables- I used red onions, mushrooms, squash, cabbage, broccoli, snow peas, asparagus, red bell pepper, but it is your choice!

One pound of cooked noodles, and I used spaghetti because that is what I had at the time.  This is a good way to move a small amount of various leftovers.

3-4 T vegetable or canola oil

2 T grated ginger

1 t red chili flakes

Heat wok or pan, add oil and stir fry vegetables until cooked through, add stir fry sauce, cook for another minute or two until glaze forms, add ginger and chili, and cook for another minute or so.  Add noodles, and working quickly, stir fry until hot.  If it seems a little dry, add a splash of water.   Remove from heat and splash with a few dashes of rice wine vinegar and a couple of twists of pepper.

Lately, my music of choice has been all over the place, so I needed something relaxing for the outdoor cooking session.  I went with Big Star.  If you are unfamiliar, check out the documentary.  The pioneering band of the early '70s laid a wonderful foundation for the '80s power pop phenom bands such as R.E.M., the Replacements, Afghan Whigs, and many, many others.

My recommendations as a quick introduction would be "The Ballad of El Good", "Thirteen", and "September Gurls".  A couple of other favorites are "Back of a Car" and "Feel".  The catalog is very small, and internal along with label issues led to a quick demise.  Check it out, as they deserve a look, and the documentary is very interesting.

Nuoc Mam Stir Fry Vegetables

Here is a side item that can be added to any meal or a light entree.  It is packed with flavor, and you can use any vegetable in the house.  I enjoy mushrooms for earthiness and a nice green leafy vegetable such as bok choy.  

Nuoc Mam Stir Fry Vegetables

Assorted Vegetables cut in similar size pieces

2 tbsp sesame oil

1 tbsp canola oil

Nuoc Mam to taste

Using high heat and saute pan or wok, sweat garlic, onions, and chili in oil.  When it becomes nice and fragrant, add carrots and celery.  Cook about 2-3 minutes and move to side to get a nice open space (if possible), then add mushrooms.  Cook until they become nice and brown.  Toss everything together and add bok choy.  Gently wilt, then deglaze with nuoc mam.  Cook another minute or so and ENJOY!!! 

Bok Choy Exotic Mushrooms

Here is a simple side item that goes nicely with any meal.  Bok choy, pak choi, bok choi, or choy sum are variations of Chinese cabbage.  The stems are thick and hearty with wonderful leaves which gently wilt and resemble small heads of spinach.  Rinse them well, and the larger ones can be cut in half or quartered.  I like snipping a bit off the root of the small heads, but I leave them whole. 

I use a nice mix of mushrooms, but make sure the pieces are broken into similar sizes so they cook evenly.  Rinse them and break the delicate pieces by hand.  The larger ones, such as king trumpet, can be sliced.

Bok Choy with Exotic Mushrooms

1 1/2 lb. bok choy (white stem and green stem mix adds color)

1 lb. exotic mushrooms (beech, enoki, oyster, shiitake, king trumpet, etc.)

½ tsp sugar

1 tbsp oyster sauce

1 tsp fish sauce

1 ½  tsp sesame oil

2 tsp oil

2 tsp ginger

2 cloves garlic minced

2 shallots minced

Mix the sugar and sauces in a small bowl.  Heat up the oil, and stir fry the garlic, ginger and shallot.  When it becomes aromatic, add the mushrooms and sear to get a nice color.  Add bok choy and toss gently.  Once it begins to wilt, check for seasoning, and put in a large serving bowl once the sauce coats and the vegetables are cooked.