Here is a new American version of the Korean
classic. This old family recipe started with
a grandmother in Korea, was passed on to a
mother who lives in Hawaii and has been
refined by Californians Elliott Lum and his
wife, Linda, over the years. They report great
results with the tri-tip roasts from Costco.
11/3 cups soy sauce 2 stalks green onion,
ginger, peeled, sliced
4 pounds tri-tip roast,
1/2 teaspoon black pepper sliced across the grain
Rice and kimchi
1. Combine soy sauce, sugar, oil, sesame seeds,
pepper, garlic, onion and ginger in a bowl, stirring
until sugar is dissolved.
2. Put the sauce in a 1-gallon resealable freezer
bag. Add the meat in batches, massaging the bag
before adding more to ensure uniform marination.
Refrigerate for 3-8 hours, turning the bag over
3. Grill the slices for a few minutes on each side
over medium heat. Test the first few samples to
ensure that the meat is cooked but not overcooked.
4. Serve with rice and kimchi as an entrée.
Makes 8-10 servings.
Tip: Thread on skewers for grilling to serve as
Elliott Lum, Carlsbad, California
FROM THE EMPLOYEE’S KITCHEN
Jung-Min’s Clam Curry Rice
2 potatoes, cut in Cooked rice
1. Mix curry powder to taste with enough water to
make a thin paste, stirring until there are no lumps.
2. Heat equal amounts of vegetable oil and butter
in a pan. Cook garlic over low heat, stirring until
fragrant. Stir in half of the clam meat.
3. Add potatoes, onions and carrots. Cook and stir.
Add water to cover, bring to a boil and simmer
until vegetables are fully cooked.
4. Stir in curry paste, the remaining clam meat
and green and red peppers; cook until peppers
are tender. Serve with rice. Makes 2 servings.
Jung-Min Yang, Geumgok-dong, Bundang-gu, Seongnam