Kai Lan wrapped in sliced beef

I caught this dish from the culinary inspiring Korean show called ‘ King of Food’. This show is timely because I have lately been so uninspired in the kitchen. The dish takes a bit of work but the effort is all worth it. If all things fail, it is at least elegant looking and makes an impression when guests come over.

Ingredients :

10 slivers of beef

10 stalks of mustard green with flowers or kale with flowers

Method :

To prepare the meat, line up beef and drizzle with thin layer of bulgolgi marinade or any of your favorite seasoning.

Chill meat while preparing the kale.

Use a vegetable peeler and shave off the tough, fibrous part of the kale.

Blanch in boiling, salted water ,  thickest part for 1 minute followed by the leaves, 10 seconds.

Drip dry and leave to cool.

Wrap the beef over the stalk of the kale.

In a hot pan, heat olive oil.

Sear the wrapped vegetable.

Pour in one cup of broth over the vegetables.

Cover and leave to cook, 1 minute.

Serve immediately. Garnish with sesame seeds and oil if desired.

Pear Kimchi

The doctor has repeatedly told me not to take any more fermented cabbage due to my sensitive gut. What should I do when Korean fever strikes and kimchi is very much on my mind the entire week ? Instant kimchi, of course!

I bet any self respecting Korean will be shocked at this, but still, I am happy to get my kimchi fix, even if this is not the real thing.

I make this with the help of the microwave, an indispensable tool in my kitchen. Practically whatever microbes that may be found was nuked and yes, I didn't have the runs this time.

Feel free to add any other condiments eg onions, scallions, radish etc.

Here's what I did to 1/4 head of WongBok :

1/4 head of Chinese cabbage, washed, microwaved covered for 5 minutes.

3 forelle pears, julianned
1 handful sesame seeds, toasted

To be blended ;
2 cloves garlic, smashed
1 pear, deseeded
1 knob ginger, washed, skinned
3 T red Korean pepper paste
2 T apple vinegar
2 T fish sauce
1 T honey


Drain cabbage. Cool.
Mix paste, sesame seeds and julianned pear.
Starting from the inner most leaf, apply mixture on cabbage.
Do so under the outer most leaf is smeared with paste.
Serve instantly.

I couldn't finish this and its leftover was used to fry rice. That makes another portion of kimchi rice for me.

Never was so satisfied this week :-)