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Korean Kalbi, Spicy Potatoes, plus Make Ahead Tips

Thursday, October 07, 2010

This month on the Culinary Artists Spark team, our lovely hostess Thinronna asked, "Looking for ideas for cooking for 1 or 2...or 3".

www.sparkpeople.com/mysp
ark/team_messageboard_thre
ad.asp?board=0x44778x37046455


She wanted to know tips on how to get dinner on the table for 1 or 2 people.

I've only really been cooking for about 7 years. In 2003 when my life needed a reboot, I decided I was going to learn how to cook for myself. I was single and living alone. I learned how to make 1-2 serving size meals.

One of the things I learned to do was chop all my veggies ahead of time (which I discussed in "The Sunday Sous Chef")

www.sparkpeople.com/mypa
ge_public_journal_individu
al.asp?blog_id=3689903


The other thing I learned to do was to prep my meats ahead of time. That means marinades. My mom is Korean, so I grew up with Korean marinaded meats like kalbi, bulgogi and spicy pork (I don't know the Korean name for it).

Marinades were invented a long time ago because they helped to delay bacteria growth on meats. With no refrigeration, the high salt content in things like soy sauce helped preserve it for a day or two.

These days, marinades are used because they are darn tasty. Turns out they are darn handy for making single or double portions as well.

I bought a 2.5lb flank steak from Costco over the weekend. That's a huge cut of meat for just two people. I cut it into 1/2 lb chunks each, then prep it into various pieces. When 1/2lb meat is cooked, it makes 2 serving size portions at about 3-5 oz each. A proper serving size for meat.

At the top: Cut into strips and put in a container for a kalbi marinade.
Left: Whole piece for carne asada marinade.
Middle Left: Strips for stir fry.
Middle Right: Large chunks for stew or soups.
Right: Small cubes for steak fried rice.



The carne asada marinade is added to a freezer bag with the meat.



I'm freezing the stew/soup meat and stir fry strips also.




Kalbi marinade was made and put in the fridge.



A couple of days later, I'm ready to make it for dinner.

Fried in my wok. You don't have to use a wok, a normal fry pan works just fine! To really do it justice, I recommend grilling it.



Served with Korean spicy potatoes and whole romaine lettuce leaves for wraps.



Made 2 dinner plates, plus 1 lunch leftover. All done in about 20 minutes.

This is my lunch today.


Kalbi recipe:
recipes.sparkpeople.com/
recipe-detail.asp?recipe=1
276365

Spicy potato recipe:
recipes.sparkpeople.com/
recipe-detail.asp?recipe=1
276372
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Member Comments About This Blog Post
  • HISARTIST
    Thanks for sharing the recipes. I can't wait to try this. Thanks for the prep suggestions too!
    3802 days ago
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