Yield: 4 servings
|½ cup||Korean chile bean paste; (gochu-jan)|
|2 tablespoons||Minced garlic|
|1 tablespoon||Minced ginger|
|¼ cup||Rice vinegar|
|¼ cup||Thin soy sauce|
|1 tablespoon||Coarsely-ground black pepper|
|1 cup||Canola oil|
|¼ cup||Sesame seed oil|
|1 cup||Chopped scallions|
|⅓ cup||Chopped cilantro|
|3 pounds||Hanger steak; sinew removed|
|\N \N||Sliced green scallions; for garnish|
|\N \N||Fried shallots; for garnish, (option|
|\N \N||Sesame Fried Rice; see * Note|
|\N \N||Cucumber Kimchee; see * Note|
|\N \N||=== GOCHU-JAN SAUCE ===|
|½ cup||Marinade from above|
|\N \N||Juice of 1 lemon|
* Note: See the "Sesame Fried Rice" and "Cucumber Kimchee" recipes which are included in this collection.
In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove ½ cup of the marinade and reserve for sauce.
In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.
For the Gochu-Jan Sauce: Mix all ingredients in a bowl.
For Plating: On a large white plate, zig-zag the sauce. Place small mound of Sesame Fried Rice and top with hanger steak sliced in half, on the bias.
Place Cucumber Kimchee on top and garnish with sesame seeds, scallions and fried shallots.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C17) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 548 Calories (kcal); 55g Total Fat; (87% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 272mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.