Recipe: Korean Kalbi Beef Bibimbap

So, I'm not gonna lie. This recipe takes awhile to prepare. But I will tell you the truth: It. Is. Amazing. 

I was majorly craving Korean food, but the kind from a place I used to frequent for lunch while living in DC called Rice Bar. You can build your own Bibimbap there, which is kind've like the Korean version of a burrito bowl from Chipotle, so there are TON of different variations. I like mine with Kalbi beef, crunchy veggies and a spicy peanut sauce.

I marinated the beef shortribs for several hours to give them maximum flavor, and did the prep-work of chopping and cooking the veggies while I was waiting. 

This little rice cooker was the best thing we put on our wedding registry!

The beef smelled so amazing while cooking on the grill.

Kalbi Beef 

5 pounds Korean style beef short ribs (I used American-style)

1 cup brown sugar, packed

1 cup soy sauce

1/2 cup water

1/4 cup mirin ( rice wine)

1 small onion, peeled and finely grated

4 tablespoons minced garlic

2 tablespoons dark sesame oil

1/4 teaspoon black pepper

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

Bibimbap 

4 cups cooked white sushi rice

1-2 package of bean sprouts

carrots (julienned) 

egg (cooked sunny side up)

broccoli (chopped)

lettuce/spinach thinly sliced

*other optional ingredients include: Tofu, radish, zucchini, shiitake mushrooms ... really whatever you like!

dash of sesame oil 

dash of soy sauce

salt + pepper to taste 

Wash and drain the bean sprouts, trimming the ends if desired. Add 1 tbs canola oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce and salt. Stir-fry another few seconds and add the sesame oil. You can throw in the carrots/lettuce to the stir-fry if desired--I like mine crunchy and un-cooked so I left them cold. Meanwhile steam the broccoli in boiling water a separate saucepan for 3-4 minutes. Remove the broccoli and blanch in iced water to stop from cooking. This helps to keep the crunchiness. 

Peanut Sauce

1 c. chicken broth

6 Tbsp. (heaping) creamy peanut butter

2-4 tsp. Sriracha chili sauce - depending on how hot you like it

3 Tbsp. honey

6 Tbsp. soy sauce

3 Tbsp. fresh minced ginger

4-5 cloves garlic, pressed or minced

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Thinly slice the beef into bite-sized pieces, meanwhile cooking your egg in a small skillet. Create your bowl by scooping in rice as the base and adding additional ingredients in your desired amount. Add the beef and drizzle with peanut sauce. Top with egg. 

Recipe: Bubble-Up Enchilada Casserole

Wedding countdown on = calorie count ON. 

Last night I made the simplest, most filling, most delicious dinner... and it was only around 300 calories a serving.  
Dan proclaimed it, "like homemade Chef Boyardee."

I attempted some iPhone pics, but they didn't look so good. So, I'll just use this one from Pinterest:

I'm not kidding. Go make this tonight. 

Recipe Makeover: Bubble Up Enchilada Casserole from Emily Bites

Source: adapted from multiple message board posts on weightwatchers.com

Ingredients:
1 ¼ lbs extra lean ground turkey 
1 (10 oz) can enchilada sauce 
1 (8 oz) can tomato sauce 
1 (15 oz) can black beans, drained and rinsed
1 (7.5 oz) can refrigerator biscuits, cut into quarters 
1 cup shredded low fat Mexican Cheese (I used Weight Watchers brand)

1/4 cup chopped green onion 

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2.    Brown turkey in a large skillet or sauté pan. 
3.    Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture. 
4.    Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. 

Yields 6 servings. Weight Watchers Points Plus: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 307 calories, 34 g carbs, 6 g fat, 32 g protein, 4 g fiber

Indonesian Peanut Saute

I woke up the other morning with a SERIOUS craving for my favorite dish from Noodles & Company, the Indonesian Peanut Saute. It is spicy and peanut-buttery and the veggies are crunchy and fresh and delicious.

via

Well guess what? There isn't a single Noodles ANYWHERE in the state of Oklahoma. 

Fine. I'll make it myself. 

colorful veggies...and one very interested corgi 

browning the chicken in soy, lime juice, and SIRACHA

sautéed veggies, added chicken, poured over noodles, then tossed together with the peanut sauce.

Recipe adapted from Favorite Family Recipes

Ingredients

• 2 chicken breasts, cut into thin strips
• 1-2 Tbsp. vegetable oil
• 1 Tbsp Sriracha chili sauce
• juice of 1 lime
• 3 cloves garlic, pressed
• 1 Tbsp. fresh ginger, minced
• 3-4 shakes soy sauce
• salt & pepper (to taste)
• 16 oz. (1 pkg.) linguine noodles
• 1 Cup shoestring carrots
• 1 Cup broccoli florets, chopped
• green onion
• bean sprouts
• peanuts
• 2-3 limes, sliced
PEANUT SAUCE:
• 1 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
• Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.
• Drain noodles and stir them together with the peanut sauce. Top with veggies & chicken and garnish with peanuts and limes.
• FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Tastes of Tulsa: Found My First Food Truck!

Smoke on Cherry Street
@smoketulsa

I used to stalk the food trucks in DC like it was my job--I had a whole Twitter list devoted to food trucks only. When I worked in Farragut Square, [Food Truck] Fridays were my favorite day of the week.

So, you can imagine my excitement when I stepped outside of my building for lunch and spotted a little afternoon farmers market, complete with restaurant on wheels.

                           

Hello, new best friend. 

Smoke is a place that I've been wanting to try in Tulsa's Cherry Street District. 

On the menu today: 
-Pulled Pork Sandwich 
-Brisket Taco 
-Smoked Trout Salad
-Parmesan and rosemary fries

I have to tell you, I didn't struggle too much with this decision, because the Smoked Trout Salad literally spoke magical words to me. The chalkboard description was so simple--mixed greens, feta, cherries, candied pecans--but the actual result was anything but. The layers of smokiness were incredible- the saltiness of the fish and the peppery arugula were effortlessly calmed by the sweetness of  the dried cherries and sugary nuts. Paired with a cold, crisp Coke (glass-bottle, the best kind), I was one happy girl.

There was literally an entire fish fillet in that salad. Now I am DEFINITELY not complaining about the amount of trout, but I would have favored a higher greens-to-trout ratio. (Though, I do understand it was meant to be more of a bed of greens to compliment the fish.) 

Still though, delicious, and very gourmet-feeling for a curbside lunch on a Tuesday. A-

I will never not order a Coke in a glass bottle.

Review: Tastes of Tulsa

I keep telling people that I'm going to learn this city best by eating my way through it.

As such, I've decided to post a review of a new restaurant I've tried in Tulsa at least once a week. These reviews will include overall ratings, and a couple of creepy candids I've snapped with my iPhone. I am now that girl who, not only takes pictures of her food, but posts them. 

Up first, Sushi Alley at Utica Square. 

D and I decided to take a break from all of the unpacking and mole-trapping (yep, we've got moles running rampant in our backyard (more on that--or maybe not--later), to grab some dinner close by.

We drove over to Utica Square and walked around eyeing our various restaurant options. We walked by a sign that read "Sushi"-- literally, we walked right by the place looked so small-- and both stopped in our tracks. "I could do sushi?" were the only words exchanged, and in we went.

 Aptly named 'Sushi Alley' - with such long and narrow quarters, I'm guessing it couldn't seat more than 40-50 people. It was, however, pouring rain outside midway through our meal, which made the atmosphere feel extremely comfortable and cozy. 

After placing our order, we were brought hot miso soup- it was delicious, frankly one of the best miso's I've had. And I've had a lot of miso soup in my day. Then came our appetizer- edamame hummus. I'd never seen this on a menu before, and thought it sounded so unique and delicious.  Guess what? It WAS. The serving size was more than enough for two, and our waiter graciously offered extra pita bread (you can honestly never have enough pita bread, amiright?). The pleasant flavor of the hummus was intensified with some fresh lemon squeezed on top.  

Next came glass of wine #2 and the three plates of rolls that we had selected, after some careful consideration and the helpful recommendations of our extremely friendly server. We decided to go with two rolls that were unique to Sushi Alley: the Beef Tataki roll and the Sushi Alley roll, and then one old standard, a Spicy Tuna roll (which did not disappoint).

I am not being overly zealous when I say that this is some of the freshest, healthiest-feeling, best-tasting sushi I have ever had. 

Just look at that. 

Are you salivating yet?

The Beef Tataki roll is topped with fresh, seared beef, basil, strawberries, fresh lettuce, and a spicy/sweet mustard sauce for dipping. It tasted like springtime and was everything that is right with the world.

The Sushi Alley roll featured rock shrimp, crunchy red pepper and--get this--goat cheese. I. was. in. love. If you know me, then you know that I can eat goat cheese by the block. The server pointed out that unlike most sushi locales, they don't use any cream cheese and nothing on the menu is fried. Again, something pretty unique that I really enjoyed.

Sushi Alley gets a solid A. It's a place I would bring my visiting friends and family to- but I'd be sure to make a reservation first. 

Sushi Alley 

1730 Utica Square  Tulsa, OK 74114
(918) 592-5539