SEASON 2 | EPISODE 05

3 tablespoons sesame seeds, toasted, specifically for bulgogi. If you buy big Mom’s Bulgogi for garnish pieces to cut yourself, freeze the meat for WITH CUCUMBER about 30 minutes before cutting so that KIMCHI SALAD it’s easier to slice thinly and cut against the grain. from Magnolia Table Cookbook 1. Marinate the bulgogi: In a large bowl, whisk together the brown sugar, tip: Gochugaru, or Korean red pepper, soy sauce, wine, sesame oil, green is commonly used in kimchi. It adds 20 minutes, plus 4 to 5 hours prep: onions, garlic, and pepper until well marinating precisely the right amount of heat and combined. Add the beef and coat it unique flavor to the cucumber salad. cook: 10 to 20 minutes Authentic Korean brands are readily cool: none completely in marinade. Cover and refrigerate for 4 to 5 hours. available at Asian grocery stores or on- line, and the McCormick spice company bulgogi 2. To make the cucumber kimchi packages it as well. 11/2 cups packed light brown sugar salad: In a medium bowl, combine 1 cup soy sauce the cucumbers, green onions, garlic, 5 tablespoons sparkling dessert wine, such gochugaru, sugar, vinegar, sesame oil, as Banfi Rosa Regale, or sparkling grape and salt to taste and stir gently. Cover juice and refrigerate until ready to serve. Hot Dogs & Rice 3 tablespoons sesame oil 3. Prepare a hot grill. If the pieces of 2 green onions (light and dark green parts), prep: 30 minutes chopped, plus 1/4 cup sliced for serving beef are so small that they may fall cook: 10 minutes through the grates, use a grilling skillet cool: none 2 garlic cloves, chopped or place a sheet of foil on the grill. 1 teaspoon freshly ground black pepper White Rice (per directions on box or bag) - 4. Grill the beef on both sides until 4 to 5 pounds beef tenderloin, rib-eye, 6 servings top sirloin, or sirloin steak, thinly sliced medium-well, 3 to 5 minutes, flipping (see Note) 2 - 8 packs all beef hot dogs, sliced into 1/4” halfway through cooking. Don’t crowd rounds the skillet or foil, so do this in batches 2 green onions, thin sliced cucumber kimchi salad if necessary. As you finish each batch, 1/2 teaspoon sesame seed, crushed 2 English cucumbers, peeled if desired, cut transfer it to a serving platter and into 1/2-inch dice continue with the remaining beef. 1/2 teaspoon gochugaru 2 green onions (light and dark green parts), 1 teaspoon neutral oil 5. Serve the bulgogi on top of steamed thinly sliced on the diagonal rice. Garnish with green onion and 2 garlic cloves, minced toasted sesame seeds and spoon the optional add-ins 1 to 2 teaspoons gochugaru (Korean red cucumber kimchi salad alongside. 1/2 teaspoon garlic, minced pepper flakes; see Tip) 1 jalapeño, finely chopped 2 teaspoons sugar 6. Store the leftover bulgogi and 1/4 cup white or yellow onion, diced fine 1 teaspoon rice vinegar cucumber kimchi salad in separate covered containers in the refrigerator 1 teaspoon sesame oil for up to 3 days. 1/2 to 1 teaspoon kosher salt, to taste 1. Cook rice according to directions on Makes 6-8 servings the box or bag. for serving Steamed white rice note: My mom usually has the butcher 2. In a large skillet, over medium high slice the beef for this dish when she buys heat, heat the oil. Add hot dogs and 1 to 2 tablespoons thinly sliced green onion it. If you live near a Korean market, they (light and dark green parts) as needed, for green onions to the skillet, stirring garnish often sell packages of sliced rib-eye or top occasionally. Sauté 5 to 7 minutes or sirloin; sometimes they’re even marked until slightly browned. Add in any SEASON 2 | EPISODE 05

optional add-ins and sauté another few for dough minutes; for garlic, only sauté for about 1. In a bowl, combine sweet rice flour 30 seconds or until fragrant. with water and stir with a wooden 3. Push hot dogs to the edge of the spoon until crumbly. skillet.Addcrushed sesame seeds to the 2. Put the bowl over a double broiler center of the pan and toast for a few and cover with a tea towel to steam for seconds. 15 to 20 minutes. 4. Remove from heat. Add in 3. Move steamed dough to a sauce pot gochugaru and toss to coat well. Serve and add 2 cups sugar, mixing for 10 while hot over rice. minutes over medium to medium low Makes 6 servings heat until the dough pulls away from the side and starts to ribbon. A little crust will start to form on the bottom. 4. Dust nonstick baking mat with Mochi cornstarch and knead dough, using more cornstarch if needed. prep: 55 minutes 5. Roll into a snake, about 1” in cook: 25 minutes diameter, and cut into 2” pieces. Shape cool: 10 minutes cut pieces into balls, keeping all unused

mochi covered. red bean paste 6. 1 can red beans, undrained Flatten each ball into a circle, about 21/2” in diameter. Put on cornstarch- 1 cup sugar dusted silicone baking mat, brushing Pinch of salt off excess cornstarch before adding the filling. mochi dough 7. Put a scoop of cooled red bean paste 1 cup sweet rice flour (mochiko) in the center of mochi dough and wrap 2 cups sugar up to encase the filling, gently pinching 3/4 cups water the seams to seal. 1/4 teaspoon salt 8. Transfer completed mochi to the 1/4 cup cornstarch fridge to cool. Mochi is best the day it’s made.

Makes 12 mochi for bean paste 1. In a pot, combine red beans, sugar and salt. Cook down for 10 minutes, until softened and jammy, adding water if needed. When beans become soft, mash into a paste. 2. Spread mixture out on 1/4 sheet tray and cover with plastic wrap. Put in the freezer or fridge to cool quickly.