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!!

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Ingredients:

1 Tonkatsu (Pork Cutlet)

1/4 cup Dashi Broth

1 tbsp Japanese Soy Sauce

1/2 tbsp White Sugar

1/2 tbsp Sake

1/2 Tbsp Mirin (Cooking Wine)

1~2 Fresh Eggs

1 small Onion, sliced thinly

1 stalk (15 cm) Green Onions or Leek, chopped

1 bowl of Steamed White Rice
1 tbsp Canola Oil

1/4 sheet Nori (Roasted Seaweed),sliced thinly

Instructions:

Cut the Tonkatsu into strips set aside.

Prepare the dashi mixture.

In a small bowl, combine the dashi, soy sauce, sugar, sake, and mirin. 

Beat the Egg/s.

In a separate bowl, add the egg/s, then lightly beat.

Cook the Katsudon.

In a small hot frying pan, add-in the oil; then add-in the onions.

Sauté until they are fragrant and start to turn translucent.

Pour the dashi mixture over the onions, then place the tonkatsu into the onions.

Cook at medium heat until boiling, the reduce heat to low-medium and allow the mixture to simmer.

Drizzle the egg over everything. Cover with a lid and cook for 1 minute.

Sprinkle chopped green onions on top. Turn off the heat.

Slide Tonkatsu with the egg and sauce over rice in a bowl. 

Sprinkle Nori on top before serving. Serve the katsudon immediately.

Happy Cooking!!

GamjaTang 감자탕 (Korean Pork Bone & Potato Soup)

GamjaTang 감자탕 (Korean Pork Bone & Potato Soup)

Ingredients:

1.5 kg Pork Bones

3 medium Potatoes, peeled and quartered

1 bunch Radish Tops (Siraegi), cut in 5 cm length

2 bunches Perilla Leaves, washed and halved

1 stalk (10cm) Leek, sliced diagonally

4 tbsp ground Perilla Seeds (Deulkaetkaru)

Sauce:

4 tbsp Red Pepper Flakes (Gochukaru)

2 tbsp Red Pepper Paste (Gochujang)

2 tbsp Fermented Bean Paste (Doenjang)

2 tbsp Shrimp Paste, minced (SaewooJeot)

2 tbsp Cheongju (Korean Rice Wine)

1 1/2 tbsp Soy Sauce (Jin Ganjang)

2 tbsp Garlic, minced

1/8 tsp ground Black Pepper

Pork Bone Stock:

3~4 liters Water

1/2 cup Soju

1 medium Yellow Onion, halved

1 stalk (10cm) Leek

1/2 thumb Ginger, peeled

Ingredients for making this GamjaTang recipe...

Instructions:

In a large bowl with clean, cold water, add-in the pork bones; let soak 1.5 hours to remove blood. (Change the water every 30 minutes if it becomes too bloody.)

Heat a large pot with water (just enough to cover the pork bones), bring to a boil. Add-in the pork bones, and boil for 10 minutes.

Remove the pork bones, and discard the water. Clean the pork bones with cold running water to remove any impurities. Set aside.

Prepare the sauce.

In a small bowl, add-in all the ingredients for the sauce. Mix well.

Mix half the sauce with the radish tops and potatoes. Set aside to marinate.

Reserve the other half of the sauce for later.

Prepare the pork bone stock.

In the same large pot, add-in the pork bones,  and pour-in 3~4 liters water.

then add-in the soju, onion, leek, and ginger.

Bring to a boil on high; once boiling, turn heat to medium. Boil for 1.5 hours, uncovered.

After an hour and a half of boiling the stock, remove the vegetables (onion, leek, and ginger) from the pot, and discard. (The pork bones should be soft by this time.)

Add-in the potatoes and radish tops, and cook with the pork bones for 10 more minutes, or until the potatoes are almost done.

Add-in the leek, perilla leaves, ground perilla seeds, and the remaining sauce (Do not add-in all the sauce, just do so according to your taste.) Boil for 3~5 more minutes, until the potatoes are done, but not mushy; and the pork bones are completely cooked and very soft.

Turn off heat. Serve hot with steamed rice, and Enjoy!!

Happy Cooking!!

Steamed Pork in Egg Custard

Steamed Pork in Egg Custard

Ingredients:

Pork Mixture

250 g Ground Pork

1 tsp Soy Sauce

1/2 tsp Sesame Oil

1/2 tsp Black Pepper

1 tsp Cilantro, finely chopped

1 tbsp Scallions, finely chopped

1 tbsp Ginger, minced

1 red Chili, chopped (for a kick of spice) - optional

1 1/2 tsp Cornstarch

 Egg Mixture

2 large Eggs, beaten

1/2 cup Chicken Stock

1/4 tsp Salt

1/4 tsp Canola Oil

1 tbsp Scallions, finely chopped

1 sprig Cilantro, chopped (for garnish) - optional

Instructions:

Prepare the steamer. Pour the water in the steamer.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed pork later when steaming.

In deep ovenproof dish, combine pork mixture ingredients.

Flatten the meat mixture to cover bottom of dish.

In a medium bowl, stir together the egg mixture ingredients.

Pour-in egg mixture over the meat and skim off bubbles.

Place into the prepared steamer, and steam over medium-high heat for 12 minutes.

Turn off heat and let custard settle; covered for 8 minutes.

Allow to cool a bit, and carefully unmold from dish.

Garnish with cilantro (optional); Serve and Enjoy!!