Spice up your First Course on Holidays: Asian Recipe Additions to add to your Thanksgiving!
Korean BBQ Kabob for 2
Bring the hostages home.
Who says you can’t have fabulous meals for one or two people? These sweet and savory flavors are fabulous and so easy to make and one skewerful works perfectly for two or for one with leftovers for the next day. Oven broiling makes the recipe easy to cook and easy to clean, although a traditional grill is always a good choice. This is a perfect marriage of beef chunks with a sweet, savory and spicy marinade. The steamed rice adn broccoli offer a wonderful contrast of colors, textures and flavors. An ancient tradition of more than 2,500 years old, the nomadic Yemaek tribe placed their meat on skewers over open fires. I say yes to this fabulous tradition!! A great first course on Thanksgiving.
Korean BBQ Kabob for 2
Serves 1
6 ounces steak, cut evenly into 1 ½ “ cubes
½ red onion, cut into eighths
Korean BBQ sauce
½ teaspoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon ground pepper
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 teaspoon chili-garlic sauce, such as Sriracha
1 teaspoon fresh ginger, minced or grated
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
2 tablespoons water
Scallions or Green Onion green tops for garnish
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Place oven rack 4” from broiler/heat element.
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Pat beef cubes dry with a paper towel. Mix together the ingredients for the Korean BBQ Sauce. Place meat in container or zip lock bag and pour Korean BBQ sauce over meat. Marinate for ½ hour.
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Turn on Broil element to 450F.
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Thread beef cubes alternating with red onions onto a 10 or 12” metal skewer. Place oven rack 4” below heat element. Broil kabob about 5 minutes. Flip and broil another 2-3 minutes or until oven thermometer registers 120F when placed into beef.
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Remove beef from skewers and place onto a plate and let rest for a few minutes. Brush with more BBQ sauce and garnish with chopped scallions.
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Serve with steamed rice and a steamed broccoli crown, sliced.
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The recipe is easily multiplied for more servings.
Expandthetable suggestions
Grill: Instead of broiling in the oven, grill outdoors or on a stove top.
Add vegetables: Between pieces of meat and red onion, skewer chunks bell pepper, zucchini or mushrooms.
Meat-Free: Use chunks of tofu in place of beef, following recipe until tofu is golden and roasted.
Side dishes: Serve with spicy cucumbers, sautéed spinach, kimchi, pickled radishes,
Traditional Korean way of eating: Using a large lettuce leaf, place a small amount of the beef and onions into it, wrap and eat!
Asian pear: Grate 1/2 Asian pear for sweetness and to tenderize the beef.
Foodie Lit
I asked Marti Healy if it were difficult to write from a male point of view and from a character whose life was so unlike her own. “I… don’t think writing from the viewpoint of a man even though I am a woman is that difficult. I think we are much the same inside. And this is where I write from.”
That we are “much the same inside” is what makes Marti’s writing so accessible, in this novel and in other works of hers. We feel a closeness to main character Kit and those he encounters on the roads of his life. His life was not easy, many choices not good ones, yet inside, we find common ground. She is a writer I want to return to again and again
