Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [74]
7. Add half of the beef to the hot wok and cook until it is browned and just cooked through, 3 to 5 minutes. Transfer the beef to the bowl with the vegetables. Add the remaining beef to the wok and repeat. Transfer the beef to the bowl and set aside.
8. Add 1 tablespoon of the remaining vegetable oil to the wok. When hot, add the chopped kimchi and its juices. Cook the kimchi, stirring frequently, for 3 to 4 minutes, or until the liquid has concentrated and the kimchi is heated through. Transfer the kimchi to the bowl with the beef and vegetables and set aside.
9. Reduce the heat to medium and add the remaining 1 tablespoon vegetable oil and the rice. Cook, stirring gently, until the rice is heated through, 2 to 3 minutes. Add the beef-vegetable-kimchi mixture and continue cooking and stirring for another 2 minutes. Add the egg and cook for 1 minute longer.
10. Drizzle the remaining 1 tablespoon soy sauce over the top, garnish with the roasted nori, the toasted sesame oil, and serve immediately.
4 to 6 servings
Note: Korean ground chili powder, also known as gochu galu, is made from small red chiles that are dried and ground. It’s not as finely ground as cayenne, but finer than our crushed red pepper, and it carries quite a bit of heat. While you can find it in Asian markets and online, crushed red pepper pulsed in a spice mill or in a food processor can be substituted in a pinch.
MISO-GLAZED SCALLOPS WITH SOBA NOODLES
Miso is a fermented bean paste made from soybeans. It is generally used as a base for soups, sauces, and dressings and comes in a variety of colors ranging from a light yellow to a dark red; the darker the miso, the deeper the flavor. Miso has a salty, earthy flavor that, when used in conjunction with sake, provides the perfect balance for a simple and subtle sauce for scallops.
8 ounces soba noodles
¼ cup plus 2 tablespoons red miso
¼ cup sake
3 tablespoons peanut oil
2 tablespoons rice vinegar
1 teaspoon peeled and minced fresh ginger
1 teaspoon minced garlic
12 large (U-10) sea scallops, cut in half crosswise and patted dry with a paper towel
4 cups chopped bok choy
1½ cups diced red bell pepper
1½ tablespoons minced green onion
1 tablespoon minced shallot
1 fresh red Thai bird chile, minced
½ cup vegetable or chicken stock or canned low-sodium vegetable or chicken broth
1. Bring a large pot of water to a boil. Cook the noodles according to the package directions, stirring occasionally, until tender, 6 to 8 minutes. Drain the noodles in a colander, transfer to a bowl, and set aside.
2. In a medium bowl, whisk together the miso, sake, 2 tablespoons of the oil, the vinegar, ginger, and garlic. Transfer half the marinade to a resealable plastic food storage bag and reserve the marinade remaining in the bowl. Add the scallops to the bag, seal it, and set aside to marinate for 10 minutes. Remove the scallops from the bag, discard the marinade, and pat them dry.
3. Heat a wok over medium-high heat and add the remaining 1 tablespoon oil. When very hot, add half the scallops and cook until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining scallops. Add the bok choy, bell pepper, green onion, shallot, chile, and stock to the wok and cook until the stock has evaporated, 4 to 5 minutes. Transfer to a platter; set aside. Add the noodles to the wok along with the reserved marinade and cook until heated through, 2 minutes.
4. Place the noodles on a platter and top with the bok choy and the scallops. Serve immediately.
6 servings