Hearty Beef Steak for a Special Occasion
Hearty Beef Steak for a Special Occasion
Bountiful Home-Cooked Side Dishes for My Daughter Returning from Vacation
Here are four comforting side dishes lovingly prepared for my cherished daughter, who is returning home after a long vacation. Enjoy a simple yet delicious zucchini side dish (baknamul), a savory beef and zucchini soup (soegogi bakguk), a kid-friendly beef steak, and a spicy-sweet stir-fried duck with eggplant (origo gajim bokkeum). These dishes are perfect for a full meal or as hearty additions to your pantry. Create a special dining experience for the whole family!
Simple Zucchini Side Dish (Baknamul)- 1/4 bottle gourd (approx. 300g)
- 3 Korean green chilies (Cheongyangcho)
- 2 Tbsp minced garlic
- 3 Tbsp dried shrimp powder
- 3 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1/2 cup broth (anchovy and kelp)
- Cooking oil (for stir-frying)
- A pinch of toasted sesame seeds
- A little sesame oil
Savory Beef and Zucchini Soup (Soegogi Bakguk)- 150g bottle gourd
- 150g beef (ground or thinly sliced)
- 1 block firm tofu
- 1 stalk green onion
- 2 Korean green chilies (Cheongyangcho)
- 2 Tbsp minced garlic
- 3 Tbsp anchovy sauce (Myeolchi Aekjeot)
- A little sesame oil
Kid-Friendly Beef Steak- 300g beef sirloin or tenderloin
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or corn syrup
- 2 Tbsp minced garlic
- Toasted sesame seeds (for garnish)
- Sesame oil (for garnish)
- A pinch of black pepper
Spicy-Sweet Duck and Eggplant Stir-Fry- 400g store-bought seasoned duck bulgogi
- 1 Tbsp gochujang (Korean red chili paste)
- 2 eggplants
- A pinch of toasted sesame seeds
- 150g bottle gourd
- 150g beef (ground or thinly sliced)
- 1 block firm tofu
- 1 stalk green onion
- 2 Korean green chilies (Cheongyangcho)
- 2 Tbsp minced garlic
- 3 Tbsp anchovy sauce (Myeolchi Aekjeot)
- A little sesame oil
Kid-Friendly Beef Steak- 300g beef sirloin or tenderloin
- 3 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or corn syrup
- 2 Tbsp minced garlic
- Toasted sesame seeds (for garnish)
- Sesame oil (for garnish)
- A pinch of black pepper
Spicy-Sweet Duck and Eggplant Stir-Fry- 400g store-bought seasoned duck bulgogi
- 1 Tbsp gochujang (Korean red chili paste)
- 2 eggplants
- A pinch of toasted sesame seeds
- 400g store-bought seasoned duck bulgogi
- 1 Tbsp gochujang (Korean red chili paste)
- 2 eggplants
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
[Making Baknamul] First, peel the bottle gourd using a peeler and slice it into 5cm long strips. Finely chop the Cheongyang chilies. The bottle gourd can be firm, so be careful to avoid slipping when slicing. 
Step 2
[Making Baknamul] Heat about 1 Tbsp of cooking oil in a pan over medium heat. Add the minced garlic and stir-fry until fragrant. Then, add the sliced bottle gourd, 1/2 cup of anchovy-kelp broth, anchovy sauce, dried shrimp powder, and chopped chilies. Stir-fry for about 5-7 minutes over medium heat until the bottle gourd becomes translucent and tender. If the liquid reduces too much, add a little more broth. 
Step 3
[Making Baknamul] Just before turning off the heat, drizzle in a little sesame oil and sprinkle with toasted sesame seeds for a nutty aroma. This completes your simple and delicious Baknamul side dish. 
Step 4
[Cooking Soegogi Bakguk] Peel the bottle gourd and cut it into 1.5cm cubes. Dice the tofu into similar-sized pieces. Slice the green onion and Cheongyang chilies diagonally. Prepare the beef for soup, either ground or thinly sliced. 
Step 5
[Cooking Soegogi Bakguk] Lightly grease a pot with sesame oil and add the beef. Stir-fry until the beef is no longer pink. Add the cubed bottle gourd and continue to stir-fry together for another 2-3 minutes. This step helps the bottle gourd absorb some of the oil and enhances its flavor. 
Step 6
[Cooking Soegogi Bakguk] Pour in plenty of anchovy-kelp broth and bring to a boil. Once boiling, skim off any foam that rises to the surface. Add the diced tofu, minced garlic, anchovy sauce, and Cheongyang chilies. Reduce the heat to medium-low and simmer for about 10-15 minutes, or until the bottle gourd is tender. Finally, add the diagonally sliced green onion and simmer briefly. Your hearty and refreshing Soegogi Bakguk is ready! 
Step 7
[Making Beef Steak] Use paper towels to carefully pat the surface of the beef dry, removing any excess blood. This step is crucial for a clean, odor-free steak. Adjust the cooking time based on the thickness of your steak. 
Step 8
[Making Beef Steak] In a small bowl, combine 3 Tbsp soy sauce, 3 Tbsp cooking wine (mirin), 3 Tbsp rice syrup (or corn syrup), 2 Tbsp minced garlic, a pinch of toasted sesame seeds, a little sesame oil, and a pinch of black pepper. Mix well to create the marinade. Place the patted-dry beef into the marinade and coat evenly. Let it marinate in the refrigerator for at least 30 minutes, or longer if time permits, to allow the flavors to penetrate. 
Step 9
[Making Beef Steak] Heat a skillet over medium-high heat. Add the marinated beef and sear it to your desired level of doneness. Cook for about 2-3 minutes per side for a medium-rare steak, or longer according to your preference. Once cooked, transfer the steak to a plate for a delicious and impressive beef steak. 
Step 10
[Making Duck and Eggplant Stir-Fry] In a pan, stir-fry the store-bought duck bulgogi over medium heat to render some of its fat. When the duck is about halfway cooked, add the sliced eggplants and continue to stir-fry. Eggplant absorbs oil readily, so it’s best to add it after some of the duck fat has been released. 
Step 11
[Making Duck and Eggplant Stir-Fry] Add 1 Tbsp of gochujang to the duck and eggplant mixture for a spicy kick. Stir-fry for another 2-3 minutes until the eggplants and duck are fully cooked and the sauce has coated everything well. Finish by sprinkling with toasted sesame seeds for a flavorful and irresistible duck and eggplant stir-fry, perfect with rice! 
