Galbi jjim 갈비찜 - Beef short ribs

Galbi jjim 갈비찜

Beef short ribs

Galbi jjim is one of the most popular Korean dishes. It’s made with beef short ribs and is often prepared for special occasions.

Ingredients

2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).

Directions

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.

5. Throw away the boiling water and clean the pot.
6. Place the clean  beef short ribs in the pot.
7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.Add it to the short ribs in the pot.

8. Boil it over medium heat for 20 minutes.
9. While it boils, you can prepare the other ingredients:
   • Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
   • Cut the soaked shiitake mushrooms into bite size.
     *tip: You can add several skinned chestnuts and gingko nuts

10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
13. Transfer galbijjim to a platter before serving.

This is my video for cooking TteokBokkI!!

TteokBokkI

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• TteokBokkI (떡볶이) is one of the most popular Korean street foods. Since the way to cook this food is very easy and simple, Korean people often make it at home too. Depending on your personal tastes, you can make it spicier or sweeter. This snack has many different names according to its ingredients such as cheese TteokBokkI, RaBokkI (Ramen noodles), GanJang TteokBokkI, or GungJung TteokBokkI (soy sauce).

Main Ingredients

• 2 Cups (15) Sticky Rice Cake Sticks
• 2 Fried Fish Cakes
• 1 Cup Cabbage
• ⅔ Cup Onion
• ½ Cup Carrot
• 1 Green Onion

Broth Ingredients

• 2½ Cups Water
• 6 Pieces Kelp (1×2 Inch)
• 1 Dried Anchovy Pack (Optional)

Sauce Ingredients

• 3 Tbsp Red Pepper Paste
• 1 Tbsp Red Pepper Powder
• 2 Tbsp Corn Syrup
• ½ Tbsp Sugar
• 1 Tbsp Soy Sauce
• ½ Tbsp Minced Garlic
• Some Sesame Seeds (to garnish)

Directions

Slice ½ cup worth of an onion into quarter inch pieces. Cut ½ cup worth of a carrot diagonally. Cut 1 green onion into ½-inch pieces. Cut ⅔ cup worth of cabbage into quarter inch pieces.

To make the broth, boil 2½ cups of water, 6 pieces of kelp, 2 pieces of fish cake, and 1 dried anchovy pack together for about 10 minutes. The dried anchovy pack is optional.

Remove the kelp, fish cakes, and anchovy pack from the broth. Keep the fish cakes for later and discard the kelp and anchovy pack.

Cut the cooked fish cakes and the sticky rice cakes into 2 inch pieces.

In the broth, add 3 Tbsp of red pepper paste, 1 Tbsp of red pepper powder, 2 Tbsp of corn syrup, ½ Tbsp of sugar, 1 Tbsp of soy sauce, and ½ Tbsp of minced garlic. Depending on your taste, you can make your tteokbokki sweeter or spicier by changing the amount of sugar or red pepper paste. If you can’t eat too spicy food, skip the red pepper powder. You can use sugar instead of corn syrup. Cook it for 5 minutes on medium-high.

Add the rice cakes, carrot, onion, and cabbage into the broth.

Cook it for about 5 minutes until the rice cakes become soft on medium-high.

Add the fish cakes and cook for 1 more minute.

Add the green onion, cook for another minute, and then turn off the heat.

Sprinkle some sesame seeds on top of TteokBokKi to serve.

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Bibimbab

Taken from the Korean word for “mixed rice,” Bibimbap is rice, a collection of vegetables, meat, raw egg, and chili pepper paste served in a scalding hot stone bowl. For visual appeal, different colors are often placed adjacent. The best part of Bibimbap is the fact you are supposed to stir it before you eat it.

Bibimbap is a popular Korean dish that contains many ingredients mixed in a bowl with rice and hot pepper paste. It is also referred to as goldongban and is one of the most representative Korean dishes along with bulgogi and kimchi.

There was a longstanding tradition among our ancestors that any leftover food on New Year’s Eve was not to be kept into the New Year. For this reason, the practice of mixing various ingredients in a bowl with rice was started. Koreans are also known to cook many different dishes to pay respects to their ancestors on major holidays such as the Lunar New Year and Chuseok. Since there is a lot of food leftover on these occasions, people enjoy mixing them.

Although the recipe for bibimbap sounds rather simple, there are regional variations and one of the most well known is Jeonju bibimbap which contains bean sprouts. With a growing number of health conscious individuals, bibimbap containing fresh shoots, wild greens or mountain herbs is also gaining popularity. It’s not only the variation in ingredients that make a difference. Dolsot (stone pot) bibimbap, containing slow-cooked rice, has always been popular. Another interesting variation is yangpun (large brass bowl)bibimbap. As the Korean name suggests, the large brass bowl contains enough bibimbap to feed two to three.

The ingredients, an assortment of herbs and meats, all have their own distinct flavors and tastes, but a spoonful of hot pepper paste in the mix produces a surprisingly pleasant taste.

Bibimbap is not only delicious, it also contains a wealth of nutrients such as cellulose and vitamins while being low in cholesterol and fat. Such healthy dishes are ideal for all but especially so for busy students as well as hardworking individuals always on the go.

What better way to provide a simple yet nutritious meal than to prepare tasty bibimbap for your entire family. Here's another video for cooking Bibimbap!

Korean BBQ

What is Korean BBQ?

Korean barbecue is the method of roasting beef, pork, chicken, or other types of meat.

Here's a detailed guide on how to eat Korean BBQ in a Korean restaurant!

1. Sitting down to the table.

2. Ordering meat

Most Korean BBQ restaurants offer both beef and pork on the menu. Some places specialize in one or the other, and you can often tell which by looking at the sign outside. If there’s a picture of a pig on it, they specialize in pork. If there’s a picture of a cow on it, they specialize in beef. Sometimes you’ll see a picture of a duck, too! But usually a  pig or cow.

These are layered pork belly called 'Samgyeopsal'. 

In my opinion they are the most popular one in Korea, and I would recommend them.

  

3. Side dishes

These can include at least one kind of kimchi, a green onion salad (pajeori: 파절이), pickled sliced onion, or a radish pickle. Most Korean BBQ restaurants serve bean paste stew for free of charge (but not always). If the restaurant is more generous, you will get an even wider variety of side dishes.

4. Cooking the meat

After you order meat, your sever will start up the grill. Depending on the restaurant, they'll usually take responsibility for the cooking and stop in now and then to turn over the meat so it's cooked evenly. Tongs are next to the grill, so you might need to do it yourself if they're busy, so keep and eye on it so the meat doesn't burn.

5. Ordering alcohol

This step for over 21, should order a Korean vodka: soju. It’s a clear, slightly sweet, Korean alcoholic beverage made with potato or tapioca starch, although traditionally it was made with rice. At 20% ABV it’s stronger than beer.

 6. Ready to eat

If you watch this video, you will know why people love them!