January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: Kochujang, or Korean red-pepper paste, and thinly sliced beef can be found at Korean markets. 1/4 cup low-sodium soy sauce 2 tablespoons plus 2 teaspoons sesame oil, divided 1 1/2 tablespoons sugar, divided 2 cloves garlic, minced 1 teaspoon crushed roasted sesame seeds 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced ginger 1 pound thinly sliced rib-eye steak 2 cups short grain rice 1 cup julienned carrots (2 inches long)
May 19, 2012 |
Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare. We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out. Thank You, Matt Euen West L.A. Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal.
September 11, 2002 |
A salad like this could be a lot heavier, but I've kept it light by using a small amount of oil in the dressing and noodles that aren't deep-fried. The crisp lettuce and fresh vegetables add texture, while cooked shrimp makes this a substantial salad indeed. If you prefer, you can substitute lobster or crab meat. For even more flavor, punch up the wasabi--make the dressing as hot and spicy as you'd like.
September 26, 1985 |
Korean food in Seoul restaurants is, surprisingly, not very different from that in Los Angeles. There isn't the sort of gap that exists between Mexican restaurants in the United States, with their limited menus, and restaurants in Mexico that explore the great variety of that nation's cuisine. In Seoul, barbecuing at the table is as common as in Los Angeles, except that the grill will probably be fueled with live coals.
January 9, 2008
Total time: 45 minutes Servings: Makes 2 cups Note: Adapted from "A Korean Mother's Cooking Notes" by Chang Sun-Young. This can be made a day before serving. 6 Kirby cucumbers 1/2 teaspoon of salt 1 teaspoon of sesame oil 1. Cut off the ends of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh.
November 22, 2006 |
Total time: 35 minutes including marination Servings: 8 to 10 2 chipotle chiles in adobo sauce 1/4 cup sesame seeds 1/2 cup tequila 3 tablespoons olive oil 3 tablespoons sesame oil 2 large cloves garlic, minced 4 scallions, green part only, thinly sliced 1/2 cup chopped cilantro 1 teaspoon dried Mexican oregano, crumbled 1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4 -inch thick 1 1/2 teaspoons sea...