I have been privileged in many ways during my interesting life. One of those wonderful experiences I’ve been able to enjoy over and over are trips to Korea. First was for the Triennial of the International Council of Museums (ICOM) – remember my career has been spent in the trenches of museums in Ohio, Oklahoma, and Florida. ICOM’s first meeting in Asia was in 2004 in Seoul. The conference was quite interesting and the post conference tour of the International Committee of Museums of Ethnography (ICME) epic. I can share that with you all another time if you’d like.
Anyway, in 2007, I was elected chair of ICME. I’ve been a member since 1980 – I consider myself as a museum ethnographer. Participation in the annual meetings and the ICOM Triennials were the means by which I’ve been able to travel and in many instances get to see interesting people and places regular travelers would never be introduced to.
In my capacity of chair of ICME, I was invited to serve on the Editorial Board of the International Journal of Intangible Heritage (ijih.org) published by the National Folk Museum of Korea. Starting in 2008, I have been able to visit Korea for a few days of intensive work followed by a few more informative days of study tours to see different aspects of intangible heritage all around Korea, South Korea that is. Of course, we meet in February, the heart of winter! Several times, I was invited for other reasons, including 2009, when ICME’s annual museum was hosted by the National Folk Museum. This conference and the post-conference tour were beyond epic!
This is a long-winded introduction to our old favorite dinner this evening. I have learned to enjoy Korean food and I sampled so much of it. You might have read my post a few weeks ago about enoke pancakes – a la Korea. A while ago, I started preparing a Korean sizzling beef dish. The recipe came from Food and Wine Magazine, of all places https://www.foodandwine.com/recipes/korean-sizzling-beef. Recently Korean food other than Korean fried chicken has been featured in a number of cooking magazines.
We’d not enjoyed this dish for a while and when thinking about dinner this morning, I remembered I had some beef in the freezer, a perfect solution. A few hours before cooking, I slice the beef into about 1/2 in thick slices. The recipe calls for flank steak; I use chuck roast. Make a marinade with soy sauce (my family is loyal to Kikkoman), sesame oil, a little bit of sugar, lots of chopped garlic, and pepper flakes to taste. I usually turn marinating meat once or twice.
A number of years ago, when Crate and Barrel was closing in the local mall I found a counter-top grill at an excellent price. We are not a grilling family – too much work, trekking outside to cook and on and on. I thought this tool would allow me to cook in the summer without heating the kitchen too much. It is handy. Tip: I always spray the grill top for easy cleaning.
I put the green onions on the grill first. Today, I also some small eggplant morsels that I’d roasted yesterday night. Then the meat. I go by smell, but after no more than 10 minutes, everything is turned over. Ten more minutes and it’s done. Grill marks like they always extol on Chopped! I had hoped to prepare some ramen with the meat, but time got away from me … so last night’s quinoa with chickpeas filled in. Such a nice dinner – and leftover for lunch tomorrow!