1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes)
1 Tbsp sesame oil
.5 Tbsp toasted white sesame seeds
Marinade
4 Tbsp Korean soy sauce
2 Tbsp sesame oil (roasted)
3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
8 cloves garlic (4 tsp, minced)
.5 Asian pear (4 Tbsp, grated)
freshly ground black pepper
Instructions
To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl. Grate ½ of an Asian pear. Add freshly ground black pepper and mix all together.
Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. Set aside for at least 30 minutes or best if overnight.
In a large skillet, heat 1 Tbsp sesame oil over medium-high.
Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
Mix soy sauce, fish sauce, sesame oil, and white pepper in a small bowl.
Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside.
Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic.
Add the chicken and pineapple pieces and stir-fry until the chicken is half-cooked and the pineapple cubes are slightly caramelized before adding the mixed vegetables. Stir to combine well.
Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the seasonings into the wok, blending it well with the rice and ingredients.
Return the cooked eggs into the wok and combine with the rice.
Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk.
Remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly.
Add room temperature mascarpone to whipped yolks, mix until well combined.
In a separate bowl, using an electric mixer whip cream to stiff peaks (do this slowly, beginning whipping on low).
Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
Spoon half the mascarpone cream filling over the ladyfingers.
Preheat oven to 400 degrees F. Line two 17 x 12 inch baking sheets with baking parchment.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
Bake 8 minutes.
Notes
To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.
Without a pastry bag, just spread the mixture onto a baking sheet and cut it into ladyfingers after baking; this will require a longer baking time.
flip over halfway through baking
If for tiramisu, bake at lower temperature for longer to get a drier cookie.
4 strips of bacon, diced (or about 4 ounces ham or spam)
.75 cup diced kimchi
.25 small onion, diced
1 scallion, chopped
1 small carrot, finely chopped
3 Tbsp juice from kimchi
1 Tbsp soy sauce
1 Tbsp gochujang
2.5 cups cooked rice
oil for frying
.5 Tbsp sesame oil
salt and pepper
Instructions
If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.
Notes
If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty.
pastry bag with 1/2″ round tip (alternatively, cut a 1/2″ diameter tip using a plastic bag)
Ingredients
Pastry
.5 cup water
.5 cup whole milk
8 Tbsp unsalted butter
1 tsp granulated sugar
.25 tsp salt
1 cup all-purpose flour
4 eggs, room temperature
Cream Filling and Garnish
2 cups heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
1 Tbsp powdered sugar to garnish
Instructions
Cream Puffs
Preheat oven to 425˚F. Line a baking sheet with Silpat or parchment paper.
In a saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
Transfer the dough to piping bag. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.
Whipped Cream
In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.
Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, then cover with the tops. Dust with powdered sugar and serve.
