Recipes Included On This Page Korean Roasted Corn and Edamame Salad Korean Steak in Lettuce Rolls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Korean Roasted Corn and Edamame Salad Recipe By : Self Magazine, April 2007 Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ears fresh corn -- unhusked or 1 1/4 cups cooked corn kernels 1/2 cup shelled edamame 1/4 cup chopped red onion 1/4 cup small-diced red bell pepper 1 tablespoon finely chopped fresh cilantro 1 tablespoon light mayonnaise 1 tablespoon lemon juice 1 1/2 teaspoons finely chopped or grated ginger 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve. Source : Self Magazine, April 2007. Formatted by Chupa Babi in MC: 042507 This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C. Contributed to the FareShare Gazette by Chupa; 26 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 5g Fat (20.4% calories from fat); 6g Protein; 38g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 368mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Korean Steak in Lettuce Rolls Recipe By : Source Magazine, April 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces flank steak -- (or hanger) MARINADE 1 large onion -- sliced 6 garlic cloves -- chopped 1 tablespoon chopped ginger 1/2 cup low-sodium soy sauce 1/4 cup apple juice 2 tablespoons lemon juice 2 teaspoons dark sesame oil -- (toasted) 4 1/2 teaspoons sugar SCALLION SALAD 1 bunch scallions -- finely chopped [large bunch] 2 red chiles -- seeded and thinly sliced 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 1 teaspoon dark sesame oil -- (toasted) LETTUCE ROLLS Vegetable oil cooking spray 1 1/2 cups cooked brown rice 3 tablespoons soybean paste -- (preferably Ssämjang) 1 1/2 heads Bibb lettuce -- leaves separated Place steak in a 6 x 9-inch baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person. Serves 4 Source : Source Magazine, April 2007 Formatted by Chupa Babi in MC: 042507 Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat. Contributed to the FareShare Gazette by Chupa; 24 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 13g Fat (33.1% calories from fat); 23g Protein; 37g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 1568mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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