Inspired by my friend, Trish!
Cooking Light published an “Every Night Korean” menu in their August 2008 issue that I decided that I had to try as soon as I saw it.
I made this Spice-Rubbed Flank Steak (*see note below) and this Watermelon-Ginger Punch (read the note in the link about lycopene…I didn’t know about that and found it interesting…lycopene is good for “boy parts”, you know…) and planned to make Kimchi-Style Cabbage to go with it. I looked through the ingredients and made sure that I either had them in the pantry or put them on my grocery list. I dutifully bought flank steak, Napa cabbage, daikon radish and got ready to cook last night. That’s when I read through the recipes, in full, and discovered a line in the Kimchi recipe that said, “Cover and refrigerate one week.”. DRAT! I thought it was kimchi STYLE cabbage, not regular old “pickle it forever” kimchi. I wasn’t trying to make the real thing! I decided to go ahead and make the steak and the punch and just made some edamame and rice to go with it. I’ll give the kimchi a try another time…
I was kind of bummed (we all really like cabbage and all of us except Boy like anything that’s pickled), but the kids probably wouldn’t have eaten it, anyway…
The steak was really good, but had a definite spicy “kick” to it. Boy loved it, but it was a little too hot for Girl. The punch was really good, but we all agreed that we would use less ginger (or maybe even leave the ginger out) if we make it again. I love ginger, so I really liked it, but the rest of the fam thought it was a little strong. This sounds crazy, too, but I might put a little pinch of salt in it next time. I really like salt on my watermelon.
* Cooking Light doesn’t have the steak recipe online, but it’s simple:
rub the steak with a little toasted sesame oil and then rub it with a blend of brown sugar, salt, garlic powder, cayenne pepper, freshly ground black pepper and ground ginger and then grill it. 1/4 tsp of all of the spices except salt (use 1/2 tsp). 2 tsp each of the brown sugar and oil.