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Korean cuisine
Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Evolving from a cuisine which was highly influenced by Chinese culture with Buddhism and Confucianism, the cuisine eventually came into its own by differentiating itself in a number of ways.
Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.
Korean cuisine is largely based on rice, noodles , tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.[2] Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).
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How to Grill the World's Best Steak!
Instructions
Difficulty: EasyThings You’ll Need:
- Fresh porterhouse, T-bone, New York Strip or Rib-Eye steak, 1 to 1 1/4" thick, from the butcher. No frozen meats!
- One cup of soy sauce
- 1/4 cup virgin olive oil
- 2 tb liquid smoke
- 1/2 cup beer or 2 tb La Colavita vinegar
- 1 large garlic clove, crushed
- Optional: Durkee Black Peppercorn Steak Seasoning
Marinate the steaks. Choose a large glass baking dish which will accommodate all the steaks you want to cook for the meal. Rinse your steaks, pat dry, and place them all in the dish. Add the soy sauce, liquid smoke, olive oil, beer, and Durkee marinade mix (optional - but this is my favorite!) Rub the crushed garlic clove over both sides of each steak. Take a fork and turn the steaks over several times to coat them well. A good, fresh cut of beef won't need to be marinated very long. I rarely marinate mine more than ten minutes
Step2
These really must be cooked on a grill, whether outside on a gas or charcoal grill on indoors on a Jennaire style. Get the grill good and hot - at least 400 degrees. You may want to spray nonstick cooking spray on the grill before placing the steaks on it.
Step3
Once the steaks are on the grill, turn the heat down to medium. After two minutes, rotate the steaks 45 degrees and sear for another three minutes. Flip them over, close the grill lid, and leave undisturbed for about another four minutes. By that time the steaks should be about medium rare. Check inside the steak by cutting into the meat; continue cooking to your desired degree of doneness.
