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Combine the soy sauce, molasses, honey, garlic, ginger and two spring onions in a sealable plastic bag or a casserole. Add the meat and marinade 3-12 hours, rotate the meat in the sauce every few hours if using a casserole. Prepare the remaining vegetables. Boil the 2 cups of water, add the rice and simmer for 20 minutes. Remove from heat. Prepare a grill for direct grilling. When the grill is hot, a two count with your hand a couple inches above the grate, cook the meat for 4 minutes per side until medium rare. Toss on some extra marinade, while still grilling. Remove from heat and let the meat rest for 5 minutes prior to slicing. Slice meat thinly against the grain and serve with the vegetables and rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean wrap paste — doenjang + gochujang blend for ssam wraps
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes