

Korean Flank Steak
Makes: 4 servings
Prep time: 24 hours
Cook time: 15 minutes
- 5 tablespoons rice wine vinegar
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- ¼ cup chopped scallion
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 ½ tablespoons minced shallot
- 1 tablespoon gochujang paste
- 1 lb flank steak
- In a sealable plastic bag, combine all ingredients to make marinade.
- Pat skirt steak dry; trim connective tissue and silver skin. Place steak in marinade. Store overnight in the refrigerator.
- Preheat the grill. Place steak on a hot grill for 3 to 4 minutes per side or until it reaches an internal temperature of 125˚F. Let steak rest for 10 minutes before slicing very thin across the grain. Serve over Ginger Sesame Daikon Rice, Marinated Shiitake Mushrooms and Pickled Relish on the side.
Ginger-Sesame Daikon Rice
Makes: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes
- 5 lb daikon radishes
- 2 ½ tablespoons sesame oil
- 3 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 teaspoons soy sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground white pepper
- Wash and peel radishes; chop into large cubes. Using a food processor, pulse radishes into rice-size pieces.
- Place radishes on an absorbent kitchen towel; gather corners of towel together and twist out as much water as possible. (The drier the better.) Set aside.
- In medium skillet over medium heat, cook ginger and garlic, stirring frequently for 3 minutes or until it is tender and translucent.
- Add radishes, soy sauce, salt and pepper; cook for 5 to 7 minutes, stirring frequently.
Marinated Shiitake Mushrooms
Makes: 4 servings
Prep time: 15 hours
Cook time: 15 minutes
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon minced shallot
- 6 oz shiitake mushrooms, stems discarded and sliced
- 2 teaspoons mirin
- ½ teaspoon rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons scallion, sliced on bias
- In a medium skillet over medium heat, warm olive oil. Add garlic, ginger and shallot; cook 2 to 3 minutes, stirring frequently until tender and translucent.
- Add mushrooms, mirin, vinegar, salt and pepper; cook over high heat, stirring frequently for 2 minutes. The mushrooms should not appear to be cooked at this point.
- Remove mushrooms from heat; place in a small covered container for 15 minutes. The heat will continue to cook mushrooms as they rest.
- Serve with chopped scallions.
Pickled Radish
Makes: 4 servings
Prep time: 15 minutes
- 12 radishes
- ½ cup apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon mustard seed
- ¼ teaspoon cayenne
- Slice radishes thin with a peeler or mandoline; place in a small bowl.
- In a small saucepan, bring vinegar, brown sugar, mustard seed and cayenne to a boil.
- Pour pickling liquid over radishes; let rest for 30 minutes. If needed, weight radishes down to keep fully submerged in pickling liquid.

