Monday, June 16, 2014

Gal-bi-Jim Braised Beef Short Rib Casserole

Braised Beef Short Rib Casserole

Galbijim is a popular Korean casserole dish made with galbi, generally from beef short ribs and a definite crowd-pleaser whether it's eaten at a restaurant or served at home. It's commonly served as the main dish but leftovers or smaller portions can be served as a side dish as well. During preparation, surplus fat is removed from the ribs by cutting and removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ginger juice, and sugar are mixed together with ribs and slowly simmered in a large pot over medium to low heat to enhance its tender and sweet finish.

When the meat is almost cooked, jujube, ginkgo nuts, carrots, and/or pine nuts are be added and boiled once again. Chestnuts and shitake mushrooms can be also added near the end to bring out extra flavors to this dish. Galbijjim is usually served in a bowl rather than a plate and traditionally served in a bowl with cover.

Cha-dol Ba-ki Sliced Beef Brisket

Cha-dol Ba-ki
Sliced Beef Brisket

Recipe Ingredients: Pa Muchim

  •     4 bunches scallions
  •     2 tbsp sesame oil
  •     2 tbsp rice vinegar
  •     1 tsp gochugaru (red chili pepper flakes)
  •     ¼ tsp salt
  •     1 head green leaf lettuce

Mixing Directions

    Cut scallion pieces lengthwise into very thin strips and also leaf lettuce into thin, mouth-sized pieces.
    Whisk sesame oil, vinegar, red chili pepper flakes and salt in a large bowl.
    Add scallions and lettuce to the bowl and toss well to combine.

Friday, December 28, 2012

Mi-yeok-guk : Korean Seaweed Soup

Mi-yeok-guk : Korean Seaweed Soup
Korean Recipe Ingredients:
  •     1 - 1½ ounce package dried seaweed
  •     ¼ pound beef top sirloin, minced
  •     1 tbsp sesame oil
  •     2 tbsp soy sauce
  •     1 tsp salt
  •     6 cups water
  •     2 cloves minced garlic
  •     Ground black pepper & salt to taste
Korean Recipe Instructions
  1.     First of all soak seaweed in cold water for approximately 5 minutes until it becomes soft.
  2.     And then drain and rinse seaweed in cold running water couple of more times. Then cut into 2 inch pieces and set aside.
  3.     Heat a cooking pot over medium heat and add sesame oil, soy sauce, minced beef, garlic, and salt. Stir and cook for 1 minute.
  4.     Add seaweed and stir occasionally for another minute. Pour water, cover pot and bring to a boil.
  5.     Reduce heat and simmer for 20 minutes. Season to taste with ground black pepper and/or salt.
  6.     Serve in individual bowl and with steamed rice.

Mae-un-tang : Korean Hot Spicy Fish Soup

Mae-un-tang : Korean Hot Spicy Fish Soup
Korean Food Ingredients
  •     2 trouts whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish
  •     ½ cup radish, thin sliced
  •     2-3 red chilies, cut in a bias
  •     3 green onions, cut in a bias
  •     3-4 crown daisy, cut top part into 3 inches
  •     4-5 parsley, take out leaves and cut into 3 inches
  •     6 tbsp gochujang
  •     1 tbsp soy sauce
  •     2 tbsp gochugaru
  •     3 tbsp minced garlic
  •     3 tbsp salt
  •     6 cups water
  •     ¼ squash, thin sliced (optional)
  •     10 oz bean curds (optional)
  1.     First of all scale and wash the fish, then vertically cut into several pieces.
  2.     And then put water in a pot, start boiling.
  3.     Next is to add gochujang, gochugaru and soy sauce. Bring to a boil.
  4.     Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
  5.     Add fish and garlic.
  6.     Heat until fish is completely cooked.  Add salt to taste.
  7.     Add green onions and parsley.
  8.     Cook for another 1-2 minute and add crown daisy.
  9.     Serve hot with white rice.

Thursday, December 27, 2012

Korean Rolled Egg

Korean Rolled Egg

Korean Recipe Ingredients
  • 3 eggs; beaten very well
  • 1 (w/ 1 tbsp water added)
  • 1 salt to taste; (beaten into
  • -egg)
  • 1 half pinch of msg; if you
  • -like
  • 1/2 ts real sesame oil (not the
  • -light-colo; red, to 1
  • 1 peanut oil blend)
  • 1 sliced scallion; if you wish
  • 1 oil for fry pan

Korean Recipe Instructions
First of all heat oil in pan at medium to medium high heat. Beat all ingredients into egg. Pour egg into hot pan and allow to spread out. As edges and center begin to firm, GENTLY start lifting and folding egg with spatula (you’ll be folding/rolling into several 1.5 inch [approx.] folds). As egg gets
firmer, keep folding/rollin g like a jelly roll until completely rolled. Turn off heat and gently flip rolled egg over, then let sit for half minute or so to make sure it is cooked through. Remove to plate and let sit for 3-5 minutes or so. With sharp knife, slice rolled egg into 1/3 inch pieces (cut width-wise, not length wise). Arrange egg slices to look pretty on a plate. Serve with white rice and kimchee, if you have it. Enjoy it !

Wednesday, December 26, 2012

Korean Recipe : Japchae – Noodle with Beef and Vegetables

Korean Recipe : Japchae – Noodle with Beef and Vegetables
Korean Recipe Ingredients
  • 1 pack transparent noodle (dangmyun),
  • (soaked in hot water for 30 minutes, drained)
  • 1 medium onion, thin sliced
  • 1/2 carrot, thin julienne
  • 1 bunch spinach, blanched, cut into 3 inches
  • 10 oz thin slice beef
  • 5 green onions, cut in a bias
  • 7 shiitake mushrooms, rehydrated, thin sliced
  • oil to saute
  • salt and pepper
  • 2 tbsp sesame seeds
Beef marinade
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp minced garlic,
  • 1/4 tsp pepper
  • 1/2 tsp sesame seeds
Shiitake marinade
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil

Noodle seasoning
  • 1 and 1/2 cup water
  • 1/4 cup sugar
  • 2 tbsp soy sauce
  • 4 tbsp vegetable oil

Tuesday, January 11, 2011

Bindaeddeok – MungBean Pancake

Bindaeddeok – MungBean Pancake

Korean Recipes Ingredients
  • 14 oz nok doo (mung beans)
  • 1 medium onion, thin sliced
  • 1/2 carrot, thin julienne
  • 3 green onions, cut in a bias
  • 1/8 lb beef, thin julienne
  • 1/2 cup kimchi, cut into strips*
  • 1/4 cup bean sprout, blanched, roughly chopped
  • 2 tbsp salt
(*You can substitute to blanched napa cabbage)
Korean Recipes Instructions
First of all wash mung beans and soak in cold water for 3 hours.
And then get rid of outer shell by rubbing them with hands.
Wash again.
Next is to put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
Add mung bean paste and salt.

In a non-stick pan, add vegetable oil.
Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.

The Korean recipe of bindaeddeok is ready to serve with soy sauce (with some chopped green onion)...nice ! Enjoy it !