Toni On New York!

Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare  a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe! Learn more about Chad Carns

20 Minute Korean Steak BBQ 2

My Korean Steak BBQ recipe is inspired by a traditional Korean dish called Bulgogi which literally means “fire meat”. I love the simple, fresh flavors of garlic, ginger, chili and scallions. An inexpensive cut of chuck blade roast is all you need. By slicing the meat across the grain into small slices, we’re tenderizing the meat like sashimi. The beef will absorb the flavors of the marinade instantly. This recipe is one of those recipes that is impossible to mess up. Try this marinade on Tuna, Shrimp or tofu for a vegetarian version.

Conde Nast and Hearst loved this recipe so much that they asked me to prepare my Korean Steak BBQ for the editors of Food Network, Oprah, Esquire, Marie Claire, GQ and Wired magazine. It sold out in 20 minutes.

TGB Tip: It’s easy to peel fresh ginger.  Just use a standard metal tablespoon.

INGREDIENTS
Marinade
1/4 c soy sauce
2 T sugar
6 garlic cloves, minced
1 T ginger, minced
2 T sesame seed oil
1/4 c water
1 lb chuck blade roast

Garnish
2 T sesame seeds
1/4 c thinly sliced scallions
1 c brown rice, cooked
1/4 c kimchi (optional)
6 lettuce leaves

DIRECTIONS: Whisk marinade ingredients together. With a sharp knife, slice roast in half horizontally. Cut straight down against the grain every 1/4 inch. Marinate the beef strips for 10 minutes or up to 40 minutes. Cook on a smoking hot grill for 2 minutes per side. Garnish with sesame seeds and scallions. Stack a scoop of rice, steak and kimchi onto each lettuce leaf.

Pairing: Cabernet Franc, Chinon

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The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes, cooking guide and wine pairing tips for the home cook.

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Chad Carns moved to New York City from Pittsburgh to create the next Superbowl commercial. Working as a graphic designer during the day, like a magnetic, he felt NYC pulling him to a new culinary adventure every night.

Carns eventually put his graphic design career on hold, studied global cuisine and wine at the Institute of Culinary Education and self-published The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook in his tiny Bleecker Street apartment above John’s Pizza.

Chad happily balances his passion for food and design as Creative Director of  Carns Concepts, a brand media company focusing on food and wine, and as a private chef teaching bachelors how to cook gourmet!

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Tags: Asian, Chad's Date Night, korean BBQ, Quick Easy, recipe, steak