I met her in a club down in old Soho
Where you drink champagne and it tastes just like Coca-cola
C-o-l-a cola
She walked up to me and she asked me to dance
I asked her her name and in a dark brown voice she said lola
L-o-l-a lola lo-lo-lo-lo lola
“Lola” by The Kinks
I don’t know how Korean this actually is (I used Udon noodles, thus nullifying most Korean-ness), but I do know it is mighty tasty. I have made this a bunch of times, it always comes out great. You could replace the flank steak with chicken, pork or probably even firm tofu and the noodles with rice. I think this meat tastes especially good off of the grill, but I have also pan fried with good results. NOTE: If pan frying, make sure you have a vent, the sugar in the marinade really likes to smoke. If you don’t like the cilantro garnish I suggest using green onion tops, I personally think the crushed peanuts are a must.
Ingredients:
¼ cup sugar
2 tablespoons toasted sesame oil
11/2 tablespoons grated (or minced) ginger (about a 2 inch knob)
11/2 tablespoons grated (or minced) garlic (about 2 cloves)
1 cup soy sauce
½ cup mirin
½ cup sake
½ cup Coca Cola
1 pound flank steak
12 oz. Udon noodles or other thicker noodles, cooked according to directions
1 tablespoon vegetable oil
1 tablespoon cornstarch
Crushed peanuts and cilantro for garnish
Directions:
1. In a small saucepan combine sugar, sesame oil, ginger, garlic, soy sauce, mirin, sake, and Coke
2. Heat over medium-low heat until sugar is dissolved, let cool
3. Place flank steak in a gallon zip bag, put all but ½ cup of the cooled marinade in the bag
4. Put the remaining ½ cup of marinade in a Tupperware container and reserve
5. Marinate meat for at least 6 but not more than 48 hours
6. Cook steak on the grill, let rest then thinly slice
7. Heat wok over high heat with 1 tablespoon of vegetable oil
8. Whisk cornstarch into reserved marinade, place in wok
9. Cook marinade until it thickens
10. Add noodles and stir fry until noodles are warmed through
11. Place noodles in a bowl, top with steak, peanuts and cilantro
Recipe adapted from: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/05/07/FDE5109BJO.DTL&hw=korean&sn=006&sc=547
4 Comments
April 22, 2009 at 4:55 pm
That looks good! I like the sound of using Coke here.
April 23, 2009 at 7:11 pm
Kevin: Thanks, for whatever reason the coke just works.
September 1, 2009 at 8:42 am
Do you think you could freeze the meat and marinade? This sounds great for my cooking club but we want to make a few things to freeze for later.
September 2, 2009 at 7:06 pm
I don’t see why not…let me know if you try it.