Steak plays an important role in Korean cooking, unlike in other Asian cuisines. Invading Mongols took beef to Korea in the Middle Ages. Rice cooked with spinach and bean sprouts is another Korean staple. I have adapted these recipes to showcase the intriguing flavors of Korean cooking while reducing preparation time.
Brown rice takes about 45 minutes to cook. There are several brands of quick-cooking brown rice available. Their cooking time ranges from 10 minutes to 30 minutes. I find the 30-minute rice has more flavor, but any quick-cooking rice will work for this dinner.
You can use flank, strip or sirloin steak.
This beef works well on an outdoor or stove-top grill, or you can broil it.
Most washed, ready-to-eat spinach is sold in 10-ounce bags. Use half a bag.
Marinate the beef.
Prepare the barbecue grill or heat a gas grill.
Grill the meat.
Here are the ingredients you'll need:
To buy: 1 small bunch scallions; 1 package washed, ready-to-eat fresh spinach; 1 package fresh bean sprouts; 3/4 pound skirt steak; 1 small bottle lite soy sauce; and 1 small bottle sesame oil.
Staples: White vinegar, garlic, Dijon mustard, quick-cooking brown rice, salt, black peppercorns.
From "Mix'n'Match Meals in Minutes for People with Diabetes" by Linda Gassenheimer, published by the American Diabetes Association.