Korean-Style Steak Skewers With Spicy
Cucumber and Carrot Salad
Hello, I’m Adam Witt! As a self-taught cook, I use food as a way to learn about other cultures and bring the flavors of the world home.
Chicago-based cook and video creator Adam Witt (aka Omnivorous Adam on social media) has always loved experimenting with international flavors — a fascination he traces back to childhood memories of his Korean stepmom’s elaborate barbecue spreads. “It's communal. It's delicious. It's fun,” he says. “You play games at the table. Everything's spicy and garlicky.” Lately, he’s used cooking as a way to armchair-travel everywhere from Vietnam (banh mi) to Spain (paella), with a deep-dive into cassoulet serving as research for an upcoming trip to France. “I can't just get up and go anywhere all the time,” Witt says. “But I can look up a unique recipe and try to make it at home.” He wasn’t always this confident in the kitchen, though. Witt originally started recording his culinary journey as a way to overcome his own imposter syndrome. “You’ve got to mess up as much as you can as quickly as possible, because that's the only way you're gonna learn.”
Cooking Restaurant-Quality Meals at Home
True to his global tastes, Adam Witt keeps an international array of ingredients in his kitchen. “I always have hummus, baba ganoush, and this Korean condiment called ssamjang on deck,” he says. “I like eating those with fresh, crunchy vegetables like mini cucumbers or a bell-pepper-type deal.” While Witt tends to cook lighter dishes on days he’s not filming (he’s a pro at turning leftovers into chopped salads), no food goes unseasoned. “A great starting point to upgrade your skills is to get some solid finishing oil, some solid vinegar, and crunchy salt.” Witt’s other tips for aspiring home chefs, after picking up those key staples at your local Jewel-Osco? Focus on techniques, not recipes (or, as he puts it, “don’t get lost in the sauce”), and invest in good knives. “Wizards have their wands,” Witt says. “Chefs have their knives.”
if food could talk, what would it say about you?
“You’re
always up for
an adventure.”
Shopping List
- Carrot
- English cucumber
- Garlic
- Ginger root
- Scallions
- Red bell pepper
- New York strip steak
- Cayenne pepper
- Chili-garlic sauce
- Chili powder
- Fish sauce
- Honey
- Rice vinegar
- Sesame seeds
- Soy sauce
- Toasted sesame oil
Shop this list and more at Jewel-Osco.com.
Fresh Insider
Tips
Jewel-Osco’s team of Fresh Associates is always available to help you make the most of your shopping trip.
Request custom cuts of meat. If you don’t see the cut of meat you’re looking for, ask one of Jewel-Osco’s butchers; they can often prepare a custom cut on the spot.
Learn a new recipe. Jewel-Osco’s knowledgeable butchers can give you pointers on everything from seasoning to searing, which is especially helpful if it’s your first time preparing a particular cut of meat.
Korean-Style Steak Skewers With Spicy
Cucumber and Carrot Salad
- 1 medium carrot, coarsely grated
- 1 English cucumber
- 1 clove garlic, minced
- 1-inch piece ginger root, minced
- ½ small bunch scallions
- 1 red bell pepper, diced
- ¾ pound New York strip steak
- 1 pinch cayenne pepper
- 1 teaspoon chili-garlic sauce
- ½ teaspoon chili powder
- 2 teaspoons fish sauce
- 2 ½ teaspoons honey
- 3 tablespoons plus 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 2 tablespoons plus 2 teaspoons soy sauce
- 3 teaspoons toasted sesame oil
Directions
- If using wooden skewers, place 4-6 skewers in a shallow dish of water to soak until you are ready to use them.
- Trim green onions; mince half and place in a medium-sized bowl. Slice the other half crosswise into ¼-inch pieces, place in another bowl, and set aside.
- Add ginger and garlic to the bowl with the minced green onions, along with 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 teaspoons honey, fish sauce, 1 teaspoon toasted sesame oil, and chili-garlic sauce. Whisk to combine the marinade.
- Pat steak dry with paper towels and cut into 1-inch cubes; add to the bowl with the marinade, turn to coat, and set aside.
- Add 2 teaspoons soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon rice vinegar, sesame seeds, ½ teaspoon honey, chili powder, and cayenne to the bowl with the sliced green onion; whisk to combine the dressing.
- Using a clean cutting board, trim and halve cucumber lengthwise, then slice crosswise into thin half-moons; add to the bowl with the dressing.
- Add red bell pepper and carrot to the bowl with the cucumber. Stir to combine the salad. Set aside.
- Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
- While the grill pan heats up, thread steak onto skewers and place on a plate, reserving marinade for later use. (If you don't have skewers, you can cook the steak directly on the grill pan.)
- Once the grill pan is hot, coat with oil; add the skewers and cook, turning occasionally, until the steak is cooked through, 8-10 minutes. Remove to a clean plate.
- Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and simmer until sauce is slightly thickened, 3-4 minutes; remove from heat.
- To serve, divide skewers and salad between plates; drizzle skewers with sauce and enjoy!
More Meal Ideas
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