I loved this movie. There is something about foreign films (not you, Anatomy of a Fall) that capture the essence of human nature and emotion, the triumphs and heartbreak of everyday life. What was done so well in this movie was capturing human tension. You ever want to tell someone something but you hold back? We’ve all been there. Sometimes it’s something banal, sometimes it could change your life. You think, you struggle, you say nothing and life goes on for better or for worse.
But, what’s up with these Korean films and the smorgasbord of food on tables…and why am I drawn to recreate them?! See Minari in my 2021 retrospective. But, I went and did it again this year, too. Drawn to the scene in the South Korean restaurant, I decided I would try and prepare the foods that may have been on the table of some 20-something Korean men who celebrated the good times, and drank away the bad, with some soju at that recurring location in the movie. Also, not far out of mind was Nora…can you spot the “easter egg” in the image below? While you can find the wings recipe here. The others are below.
Beef Bulgogi
from Food & Wine, Juliya Yoon
~2 lbs boneless thin-cut beef ribeye (or pre-sliced thin from an Asian market)
1 cup apple juice
½ cup soy sauce
2 tbsp toasted sesame oil
⅓ cup sugar
6 large garlic cloves, minced
5 scallions thinly sliced + more for garnish
2 tbsp roasted sesame seeds + more for garnish
1.5 tsp freshly ground black pepper
Bibb lettuce leaves, steamed white short-grain rice, and kimchi for serving
If you purchased thin-cut ribeye, butterfly the steaks and separate into two pieces by cutting once more down the middle. Place one cut steak portion on a work surface and pound with a meat mallet until very thin. Repeat and reserve.
Place the remaining 8 ingredients in a medium-sized bowl, mix well, then add in the prepared beef and mix well to ensure the beef is submerged. Cover and refrigerate for 8-24 hours, mixing every 4 hours or so.
Once the beef has marinated, prepare a grill with medium-high heat.
Once the grill has reached temperature, remove the meat from the marinade, pat it dry, and grill for about 40 seconds on each side. Alternatively, heat a tbsp of oil in a cast iron pan set over medium-high heat and flash fry.
Let the meat rest a few minutes then slice up. Serve with the lettuce, rice, and kimchi for some delicious wraps.
Jajangmyeon (Black Bean Noodles)
3 tbsp vegetable oil
⅓ cup Korean black bean paste
½ lb thinly sliced bacon
2 tbsp cornstarch
2 tbsp sugar
Small onion, minced
2 scallions thinly sliced
¼ of a napa cabbage head, chopped medium (about 1 cup)
Small zucchini, finely diced
1 lb dried Udon noodles
1 tbsp oyster sauce
English cucumber, sliced into batons
Set a large pot of salted water over high heat and bring to a boil.
Meanwhile, heat up the oil in a large skillet, set over medium-high heat. Add in the black bean paste and cook until very thick, stirring frequently, for about 2 minutes. Tilt the skillet and remove the cooked paste to a small bowl, leaving the oil in the pan.
Add the sliced bacon and brown, remove with a slotted spoon and reserve.
While the bacon cooks, whisk together the cornstarch and sugar in a bowl with 2 cups of cold water and reserve.
Once you remove the bacon from the pan, cook the onions and green onions in the rendered bacon fat, lowering the heat to medium.
After the onions have softened, add in the cabbage and zucchini and cook over medium-high heat until they have softened.
When the water begins boiling, add in the udon noodles and cook until just al dente, about 8 minutes.
Return the bacon and reserved black bean paste to the skillet. Briefly stir the cornstarch slurry and add it to the skillet. Mix well and simmer until it is very thick. Then, add in the oyster sauce. Continue to simmer on low heat, until the noodles are ready.
Drain the pasta and set in a bowl. Cover with the sauce and garnish with the cucumber.
Serve with a 5 minute jammy egg, if desired.
Kimchi Fried Rice
from NY Times Cooking, Grace Lee & Francis Lam
Wanna know a secret? I used some Kimchi I had leftover in a mason jar from my 2021 Oscars tasting menu! While the color had dulled, the flavor was amazing, and since I ate this about 2 weeks ago, I can assure you I am alive and suffered no stomach issues in the interim.
3 tbsp butter
½ small onion, minced
1 cup roughly chopped kimchi
2 tbsp kimchi juice
½ cup Spam, diced small
1.5 cups cooked, cooled, short-grain rice
2 tsp soy sauce
1 tsp sesame oil
2 eggs
Nori, sliced green onion, and sesame seeds, for garnish
In a large non-stick skillet, melt the butter over medium heat. Once foaming, add in the onion with a pinch of salt and saute until they begin sizzling, about 2 minutes.
Add the kimchi and juice and cook until simmering, another 3 minutes.
Add the Spam and cook until most of the moisture has evaporated.
Stir in the rice, breaking it up and tossing in the pan. Increase the heat to medium and add in the soy sauce and sesame oil.
Taste for any seasoning needs and continue to cook, until the rice has browned.
Meanwhile, in a small skillet, set over medium-high heat, add in a tbsp of vegetable oil until it begins to shimmer.
Crack the eggs into the skillet and fry until crispy around the edges, about 2 minutes.
Divide the rice among 2 bowls, garnish with sliced nori, sliced green onion, and some sesame seeds.
Top each bowl with a fried egg and serve.
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Copyright 2024, Brendan McCann, All Rights Reserved.
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