Recipes

The Wall Street Journal

March 26, 2021

Doenjang Steak

TOTAL TIME: 40 minutes
SERVES: 4

Ingredients

• 3 tablespoons grapeseed oil

• ⅓ cup doenjang

• 2 tablespoons maple syrup

• 3 tablespoons spicy mustard

• 1 tablespoon fish sauce

• 1 teaspoon salt

• ½ teaspoon black pepper

• ⅓ cup water

• 1 pound skirt steak, cut in 6-inch slabs

Directions

1. Whisk 2 tablespoons oil with all ingredients except steak. Sink steak in marinade, cover with plastic wrap and let sit at least ½ hour at room temperature.

2. Set a cast-iron pan over high heat. Add remaining oil. Remove steak from marinade and scrape off excess. Cook steak 2 minutes. Flip and cook until medium-rare, 1 minute. Rest 5 minutes.

3. Slice steak against the grain into strips.

—Adapted from Susan Kim

Potato Salad

TOTAL TIME: 20 minutes
SERVES: 4-6

Ingredients

• 4 eggs

• 1½ pounds Yukon Gold potatoes

• 2 tablespoons salt, plus more to taste

• 1 crisp apple, such as Pink Lady

• ⅓ pound ham

• 2 tablespoons plum vinegar

• Black pepper

• 1 cup mayonnaise

Directions

1. Bring a pot of water to a boil. Add eggs and boil 8 minutes. Transfer eggs to a bowl of ice water.

2. Peel potatoes and cut into 1-inch pieces. Transfer to a pot, cover with cold salted water. Bring to a boil over medium-high heat and cook until tender but not falling apart, about 5 minutes. Drain and transfer to a mixing bowl.

3. Quarter, core and thinly slice apple. Cube ham into ½-inch pieces. Peel eggs and crumble through a slotted spoon. Season with salt and pepper.

4. Add apples, ham, vinegar, mayonnaise and half the eggs to potatoes. Use a rubber spatula to mix. Season with salt and pepper. Sprinkle on remaining eggs.

—Adapted from Susan Kim

Asparagus, Snap Peas and Fava Beans With Pine Nut Tofu Dressing 

TOTAL TIME: 30 minutes
SERVES: 4-6

Ingredients

• For the dressing:

• ½ cup pine nuts

• 8 ounces silken tofu

• 2 tablespoons grapeseed oil

• 1 teaspoon salt

• For the salad:

• 1 pound asparagus

• ¼ pound sugar snap peas

• 1 pound fava beans

• 1 tablespoon olive oil

• 1 lemon, halved

• 1 bunch mint leaves, roughly chopped

• 1 bunch perilla leaves, roughly chopped

Directions

1. Use a blender to mix all dressing ingredients until creamy. Refrigerate.

2. Snap woody ends from asparagus. Remove strings from snap peas. Remove fava beans from pods.

3. Bring a pot of salted water to a boil. Prepare a bowl of ice water. Blanch favas 1 minute, and use a slotted spoon to transfer to ice water. Repeat with snap peas. Blanch asparagus 1 minute and transfer to a plate.

4. Pop favas from skins. Halve snap peas diagonally. Cut asparagus in 2-inch pieces. In a medium bowl, toss vegetables with olive oil, a squeeze of lemon, and half the mint and perilla. Season with salt.

5. Spread ½ cup dressing over a platter and top with vegetables. Spoon on more dressing and sprinkle on remaining mint and perilla.

—Adapted from Susan Kim

Sesame-Oil Pickles

TOTAL TIME: 1 day (includes marinating)
MAKES: 3 quarts

Ingredients

• 3 medium carrots (about 1 pound), peeled

• 3 medium fennel bulbs, tough outer layers removed, fronds reserved

• 1 pound daikon, peeled

• 4 cups water

• 3 cups rice vinegar

• ½ cup granulated sugar

• 2 tablespoons kosher salt

• ½ cup sesame oil

• 2 tablespoon gochugaru

• 2 tablespoons fennel seeds

• 2 tablespoons sesame seeds, plus more to garnish

Directions

1. Julienne carrots into 2-inch-long pieces. Cut fennel bulbs in half lengthwise, and with the flat side down, slice fennel into ¼-inch-thick pieces. Roughly chop the fennel fronds. Cut daikon in half lengthwise, and with the flat side down, slice as thinly as possible into half-moon shapes. Stack half moons and cut them into triangles.

2. Make the pickling liquid: In a medium pot, bring water, rice vinegar, sugar and salt to a boil over medium heat.

3. Meanwhile, make the sesame-oil marinade: In a large bowl, whisk together sesame oil, gochugaru, fennel seeds, sesame seeds and fennel fronds.

4. Once the pickling liquid comes to a boil, add fennel, carrots and daikon, and blanch for 1 minute and 30 seconds. If pot isn’t big enough to hold all vegetables, blanch each type separately, scooping out vegetables with a slotted spoon or spider. Add blanched vegetables to bowl with sesame-oil marinade and toss to coat. Pour hot pickling liquid over vegetables and toss again.

5. Transfer vegetables with liquid to a large jar, several smaller jars or quart-size containers. Let cool at room temperature 1 hour. Seal with lid and refrigerate. Pickles will be ready the next day and will keep for 2 weeks.

6. Before serving, give the pickles a toss, as the sesame oil may have pooled on top. Serve with more sesame seeds on top.

—Adapted from Susan Kim

Bon Appétit

March 2021 Issue

Gyeran Mari

By Susan Kim

2 - 4 SERVINGS

Ingredients

5 large eggs
2 Tbsp. mirin
½ tsp. white or regular soy sauce
½ tsp. kosher salt
1 Tbsp. vegetable oil
2 oz. Parmesan, shaved with a vegetable peeler
6 seasoned toasted seaweed snacks

Preparation

Whisk eggs, mirin, soy sauce, and salt in a 2-cup measuring glass. Heat oil in a medium nonstick skillet over medium-low. Pour in one third of egg mixture, rotating skillet to evenly distribute. Cook until egg is mostly cooked, about 1 minute. Scatter one third of Parmesan over and shingle 2 seaweed snacks vertically down the center. Using a rubber spatula and starting from one side, fold egg up and over itself to roll up tightly; push to one side. Repeat cooking process with half of remaining egg mixture, Parmesan, and seaweed snacks, then flip existing egg roll over onto flat egg and roll up again. Repeat one more time with remaining ingredients. Transfer gyeran mari to a plate and let cool 5 minutes. Slice into ½"-thick pieces.