Jang Jorim (Soy Beef Strips) w Hard Boiled Eggs by jason kim

Today we made one of my favorite meat side dishes called jang jorim, which is basically strips of beef (usually made from brisket) that has been boiled in soy sauce and other ingredients. It is quite salty to be eaten alone, but it is a great complement with rice and soup dishes. The peculiar aspect of this dish is the addition of…

Kogi Kimchi Quesadillas by jason kim

We finally got to try something other than our usual haemul pajeon (Korean scallion & seafood pancake) for our late-night snack when I ran into an article mentioning Chef Roy Choi, the man behind the famous Kogi BBQ truck and the man who inspired us with tonight's appetizer recipe--kimchi quesadillas.....full story and recipe at…

SPICY BEEF STICKS by Saru

These are quite similar to the beef kebabs that we get all around in India.But with a difference.Rice is not usually a staple ingredient in any red meat kebabs...but this one has rice and it tastes great.So these are sort of kebabs with a twist.These were a regular go to dish at my close friend's family parties or sometimes even just…

Braised Beef Short Ribs with Ginger and Star anise by Farrell May Podgorsek

Beef short ribs slowly braised in a soy, sherry, star anise liquid. The ribs are meltingly tender and delicious. I served the ribs with Israeli couscous to absorb the tasty sauce and sauteed greens. The ribs are best when made a day or two before you plan to serve them. Modified from a recipe by Leslie Revsin

Asian Flank Steak by S. Cumbo

serve it with brown rice (with the left over marinade boiled as a sauce) and roasted peppers (tossed in olive oil and minced garlic, with a drizzle of balsamic vinegar.) Read More http://www.epicurious.com/recipes/food/reviews/Asian-Flank-Steak-2129#ixzz1gAchJDUv

Hot Ox Bone Marrow with Chinese Garlic by hcgarlic

Bone marrow is the essential part of a bone, it is a pioneering work to take it out and make it a good dish. Bone marrow can help with adding kidney essence and profiting lung.

Brined Roast Deer by Al cIntosh