Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Ingredients:

1 Kg Beef Short Ribs (or Pork Ribs)

1 Big  Potato, cut into 1” cubes, edges rounded

1 Medium Carrot, cut into 1” cubes, edges rounded

12 Chestnuts, Peeled (or 1/4 Medium Daikon, cut into 1” cubes, edges rounded)

8 Dried Dates

2 stalks Green Onions, cut 2 inches long

3 Cups Beef Broth (or Pork Broth)

Sesame Seeds or Pine Nuts (for garnishing)

Marinade Sauce Ingredients:

1/2 Cup Grated Asian Pear or Apple

1/4 Cup Grated White Onion

1/2 Thumb Ginger, minced

6 Tbsp Soy Sauce (JinGanjang)

3 Tbsp Brown Sugar

3 Tbsp Rice Wine (Mihyang or Mirin)

2 Tbsp Finely chopped Green onions

2 Cloves Garlic, minced

1 Tbsp Asian Sesame Oil

1/2 Tbsp Sesame Seeds

Dash of  Black Pepper

Instructions:

Cut the beef (or pork) meat into 1-inch cubes.

Soak the cut meat in cold water for at least 30-60 minutes to draw out some of the blood.

After 30-60 minutes, discard the bloody water and wash the meat with clean water.

In a big pan, pour-in about 6 cups of water, then add the meat and the cut green onions.

Turn on heat.

Once it starts to boil, cook for 10 minutes on medium-high.

After 10 minutes, take about 3 cups of the boiled meat broth from the pan, set aside.

Drain out the rest of the boiled broth, discard the green onions, and set the meat aside.

In a big bowl, mix the grated pear (or apple) and onion together to make a pear/apple-onion paste.

Add-in the ginger, soy sauce, brown sugar, cooking wine, green onion, garlic, sesame oil, sesame seeds, and black pepper. Mix thoroughly.

Add the beef (or pork) meat into the bowl of marinade sauce.

Mix well to coat the meat with the sauce. Marinate the meat for at least 6 hours in the refrigerator before cooking.

In a big pan, pour-in the saved meat broth. Add-in the marinated meat; and set the marinade sauce aside for later.

Turn on heat. Once it starts to boil, adjust to medium-low. Uncovered, cook for 30-45 minutes or until meat becomes soft.

Once the broth has turned half, pour-in the marinade sauce.

Add the potatoes, carrots, chestnuts (or daikon), dried dates.

Cover and cook on medium-high for about 10-15 minutes, or until the vegetables become soft and the broth thickened. Turn off heat.

Transfer in a serving plate, and sprinkle with sesame seeds or pine nuts.

Happy cooking!!

Mini GaraeTteok TteokGalbi 미니 가래떡 떡갈비 (Mini Rice Cakes wrapped in Beef Patty)

Mini GaraeTteok TteokGalbi 미니 가래떡 떡갈비 (Mini Rice Cakes wrapped in Beef Patty)

Ingredients:

200 g Ground Beef

15 pcs Tteokbokki Rice Cakes (Mini GaraeTteok)

Beef Patty Seasoning Sauce:

1 1/2 tbsp Soy Sauce

1/4 tsp Asian Sesame Oil

2/3 tbsp Sugar

1/2 tbsp Onion, minced

1 small Garlic Clove, minced

2 pinches Roasted Sesame Seeds

a pinch of Black Pepper

Instructions:

Wash the rice cakes with a clean, cold running water.

Pat dry with a kitchen towel. Set aside.

In a medium bowl, add-in the soy sauce, sesame oil, sugar, onion, garlic, sesame seeds, and black pepper. Mix well.

Then add-in the ground beef, mix well with your clean hands.

Wrap each rice cakes with the beef mixture (about 1 1/2 tbsp).

In a heated pan with a little oil, fry the mini beef patty-wrapped rice cakes until nicely brown.

Serve warm.

Happy Cooking!!

Note:

This recipe is best paired with Kimchi (cabbage kimchi, radish kimchi, cucumber kimchi) or any other pickled vegetables.

SoGogi Maechurial JangJorim 소고기 메추리알 장조림 (Soy Beef & Quail Eggs Side Dish)

SoGogi Maechurial JangJorim 소고기 메추리알 장조림 (Soy Beef & Quail Eggs Side Dish)

Ingredients:

700 g Beef Brisket

30 pcs Quail Eggs, hard-boiled, and peeled

8 tbsp Soy Sauce (Jorim Ganjang)

8 tbsp Rice Wine

2 tbsp Brown Sugar

1 Red Chili Pepper, sliced

1 Green Chili Pepper, sliced

6 Cloves Garlic, peeled

Beef Broth:

5 cups Water

10 Cloves Garlic, peeled

1 stalk Leek, halved

1 dried Red Chili

½ Tbsp Peppercorns

1 thumb Ginger, peeled

Instructions:

Soak beef in cold water for 30 minutes, to remove the blood.

Prepare the beef broth.

In a large pot, add-in the beef with all the ingredients for the broth. Boil for 15 minutes on medium-high.

Remove the foam from the surface of the broth occasionally.

After boiling the beef, add-in the soy sauce, rice wine, and sugar. Boil for 10 minutes more.

When the beef is done, remove it from the broth; strain the broth into a bowl, and discard the vegetables.

Tear the beef thinly with your fingers. Set aside.

In the same pot, Pour the broth back in. Add-in the beef, and quail eggs into the broth and boil for 10 minutes on high. Then reduce it to low, add-in the garlic and chili peppers, and cook for additional 8 minutes. Turn off heat, set aside to cool down.

Then transfer into an airtight glass container; cover and refrigerate before serving. Serve chilled, and Enjoy!!

Mini Bulgogi Burger 미니불고기버거

Mini Bulgogi Burger 미니불고기버거

Ingredients:
8 pcs Dinner Rolls
8 pcs Mini Beef Patties, cooked (see mini beef patties recipe below)
1/4 cup Mayonnaise
1 leaf of an Iceberg Lettuce, cut in pieces
Bulgogi Sauce

Bulgogi Sauce:
3 tbsp Soy Sauce
1 tbsp Acacia Honey
2 tbsp White Sugar
2 tbsp Mirin (Cooking Wine)
1/2 tbsp Asian Sesame Oil
1 tsp Garlic, minced
1/4 tsp Ground Black Pepper

Instructions:
Make the bulgogi sauce.
In a small bowl, combine all the ingredients for the sauce. Mix well.
In a heated skillet on medium-low heat, pour-in the bulgogi  mixture sauce.
Heat until it starts to bubble, become thick and syrupy.
Turn off the heat, and stir-in the mini beef patties.
Mix lightly, and coat with the sauce completely. Turn off heat, and let stand for a few minutes.

Assemble the mini bulgogi burger.
Slice the dinner rolls in half, crosswise.
Spread a thin layer of mayonnaise over cut surface of the rolls.
Place pieces of lettuce over the mayonnaise on bottom halves of the rolls.
Top them with the sauced mini beef patties.
Then put on the bun's top half.

Arrange the mini bulgogi burger on a platter; serve immediately.
Happy Eating!!

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Mini Beef Patties (Tteok Galbi 떡갈비)

Ingredients:

500 g Ground Beef

1 tbsp Garlic, minced

1/2 medium Yellow Onion, minced

1 stalk Green Onion, finely chopped

1/4 cup Light Soy Sauce

1/8 cup Acacia Honey

1 1/2 tbsp White Sugar

1 tsp Asian Sesame Oil

1/4 tsp Salt

1/4 tsp Ground Black Pepper

Instructions:

In a food processor, add-in the ground beef, garlic, onion, and green onions. Process until a fine doughy mixture is formed.

Transfer the processed meat mixture into a medium bowl; season with soy sauce, honey, and sugar, and add salt, and black pepper to taste. Mix well with a wooden spatula or with your clean hands until combined.

Take about 2 tablespoons full of the meat mixture, and form it into a ball. Then flatten it to form a mini round patty. Repeat this step until all the meat mixture has been formed into patties.

In a heated non-stick pan with little oil, fry beef patties on medium-low heat for 1~2 minutes until slightly brown, and juice is oozing out. Be careful not to burn the beef patties.

Flip the patties over to cook the other side. Fry them until browned.

Place on a rack to drain out excess oil and dripping meat juice.

Now, they’re ready to fill your mini rolls!^^

Happy Cooking!!