Beef with Cumin

Mairin

I ate in the Alilang house Korean restaurant on Parnell st last night and had a gorgeous beef with cumin. I assume it was beef marinated in a cumin sauce and then stir fried with shallots and peppers.

any ideas how to make the cumin marinade. It was really lovely, very flavoursome and smelt wonderful.

I would guess and will try making it using garlic, a finely chopped onoin, a finely chopped chile, quite a bit of ground cumin and maybe a small amount of stock to bind the ingredients and make a marinade.

Anyone here ever cook something similar or any guesses as to how you'd make it.

I've tried googiling it but amn';t really coming up wioth something. I'm not sure if it's a particularly Korean dish or not.

Thanks

Shabadu

To get a really good flavour from the cumin, I'd recommend toasting some cumin seeds and bashing them into a powder in a pestle & mortar, rather than using preground. If you already have ground, you can toast that too, but remember ground spices only retain their scent for a limited amount of time. After a few months, they lose intensity.

I don't think you would need stock, it's not generally used in marinades. You could use a little sesame oil and a splash of a good vinegar.

Mairin

ah of course oil makes more sense then stoke. thanks