Royal Food Joust: Korean-style Beef Stroganoff
For this recipe, I had to stretch and limit myself at the same time. I stretched myself by having to come up with a recipe using three ingredients chosen by people who aren’t into Korean food and make them Korean.
The Royal Food Joust is a friendly competition hosted by The Leftover Queen, which can be found on the Queen’s forum. Each month, participants are given three ingredients to incorporate into a recipe. The recipe with the most votes wins the Queen’s acclaim and the honor of choosing the three ingredients for the following month’s competition. This month’s ingredients are mushrooms, yoghurt and nuts.
Korean-style Beef Stroganoff
3/4 pound beef sirloin, cut thin and trimmed of fat
1 tablespoon cooking oil
2 cups sliced fresh mushrooms (I used a mix of shiitake, maitake and oyster mushrooms)
1/2 cup rice wine, mirin or soju
1/2 cup water
1/2 teaspoon dashida (Korean beef bouillon)
1 cup plain yoghurt
3 tbsp gochujang (Korean spicy red pepper paste)
1 teaspoon sugar
3/4 teaspoon salt
dash ground pink peppercorns
1/4 cup toasted pine nuts
2 cups hot cooked rice
- Partially freeze the steak.
- Thinly slice the meat across the grain into bite-sized strips.
- In skillet brown meat, half at a time, in hot oil for two to four minutes.
- Remove meat from skillet.
- Add sliced mushrooms to skillet; cook for two to three minutes or till tender.
- Remove mushrooms.
- Add rice wine, water, and bouillon granules to skillet; bring to a boil.
- Cook, uncovered, over high heat about three minutes or till liquid is reduced to 1/3 cup.
- Combine yoghurt, gochujang, sugar, salt, and pepper; mix well.
- Stir yogurt mixture into liquid in skillet; stir in meat and mushrooms.
- Cook and simmer over low heat till thickened and heated through; do not boil.
- Garnish with toasted pine nuts.
- Serve on top of rice.