INGREDIENTS 2 1/2 pounds rib eye beef, thinly sliced 2 tablepoons soy sauce 2 teaspoons sesame oil 2 teaspoons crushed garlic 2 tablespoons brown sugar 1 tablespoon rice wine (sake) Pinch of black pepper 1/2 piece of fresh kiwi, juiced in a blender Dipping Sauce: 1 tablespoon soybean paste 2 teaspoons crushed garlic 2 teaspoons red pepper sauce 1 teaspoon salad oil 2 tablespoons water PREPARATION 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes. 2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside. 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook. 4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
INGREDIENTS 1/2 cup white miso 3 tablespoons kosher salt 2 tablespoons mild honey (such as clover or alfalfa) 1 1/2 pound skinless pork belly 1 1/2 cups sugar 1/3 cup fresh lime juice 1 2" piece galangal or ginger, peeled, chopped 1 cup coarsely chopped kimchi 1 cup nasturtium leaves or trimmed watercress 1 ounce trout roe (optional) Flaky sea salt PREPARATION Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days. Preheat oven to 325°F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3–3 1/2 hours. Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature. Reheat oven to 325°F. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4–1/8" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8–10 minutes. Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt. Do Ahead Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately.
INGREDIENTS Dai Due's Master Brined Chicken , cut into 8 pieces Salt and pepper 3 tablespoons unsalted butter 2 thinly sliced onions 5 teaspoons sweet Hungarian paprika 1 teaspoon hot smoked Spanish paprika 2 cups low-sodium chicken broth 1 cup sour cream, room temperature 1 tablespoon fresh lemon juice Chopped fresh parsley for garnish PREPARATION Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side). Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm. Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.
