Skip to main content

잡채 (Japchae) Korean Stir-Fried Glass Noodles

Post a Comment

소갈비찜 (So Galbi Jjim) Korean Braised Beef Short Ribs



[Time for cooking] 2 hours ~

[For] 6 people

[Occasion] Weekends, Holidays

[Ingredients]

[Seasoning]

  • Pear: 1/2 piece
  • Onion: 1/2 piece
  • Minced garlic: 2 tablespoons
  • Ginger juice: 1/3 tablespoons
  • Soy sauce: 10 tablespoons
  • Corn syrup: 2 tablespoons
  • Sugar: 2 tablespoons
  • Oyster sauce: 1 tablespoon
  • Cooking wine (Mirin): 5 tablespoons
  • Black Pepper: 1/3 tablespoons
  • Sesame oil: 1/2 tablespoons

[Cooking steps] 

  1. Soak the ribs in cold water for about 3–4 hours to remove the blood. Change the water occasionally.
  2. Add water to a pot and bring it to a vigorous boil. Then, add the blood-removed ribs and blanch them for 3 minutes to remove any unpleasant odor and excess fat.
  3. Rinse the blanched ribs thoroughly in cold water and remove any excess moisture.
  4. Place 1/2 pear and 1/2 onion into a blender and blend them. Transfer to a bowl and add 2 tablespoons of minced garlic, 1/3 tablespoons of ginger juice, 10 tablespoons of soy sauce, 2 tablespoons of corn syrup, 2 tablespoons of sugar, 1 tablespoon of oyster sauce, 5 tablespoons of cooking wine, 1/3 tablespoons of pepper, and 1/2 tablespoons of sesame oil. Mix well. 
  5. Once the marinade is ready, add the blanched ribs and place them in a container. Let them marinate for about a day. Marinating in advance will enhance the flavor of the meat.
  6. Place the marinated beef short ribs in a pot, add 1 cup of water, cover with a lid, and cook until the meat is fully tender and cooked through.
  7. While the meat is cooking, prepare the radish by cutting it into round pieces, and prepare the carrot by cutting it into shapes or round pieces as well. If you have chestnuts and jujubes, add them together as well.
  8. When the meat is cooked, open the lid and skim off the floating fat with a spoon. Then, add the prepared radish and carrot, and simmer until the liquid is reduced to a thick sauce.
  9. At the end, add the spring onion and cook for a final time to finish.
  10. Serve hot with rice

Labels:

Comments

Post a Comment

Popular posts from this blog

잡채 (Japchae) Korean Stir-Fried Glass Noodles

[Time for cooking] 30 mins ~ [For] 3 people [Occasion] Daily meals, Weekends, Holidays [Ingredients] Glass noodle : 1 package Onion: 2 pieces Carrot: 1 piece Spinach: 1 bunch Shiitake mushrooms : 6 pieces Pork (sirloin): 200gr [Seasoning] Soy sauce: 3 tablespoons Sugar: 1/2 tablespoon Sesame oil : 3 tablespoons Oligosaccharide syrup : 1/2 tablespoon Pepper: 1/2 teaspoon Minced garlic: 1 tablespoon Sesame seeds : 1 tablespoon Salt: 1/2 teaspoon [Cooking steps] Soak the glass noodles in water. Soaking the noodles is necessary to make them soft for a perfect japchae. Soak the shiitake mushrooms in water as well.  Marinate the pork for japchae in the seasoning. Adjust the amount of seasoning according to the amount of meat. Combine 2 tablespoons of soy sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of sesame oil, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of pepper, and mix well. Blanch the spinach in boiling water with 1/2 tablespoon of salt. Blanch it only briefly until it wil...
Post a Comment
Read more

돼지갈비찜 (Dwaeji Galbi Jjim) Korean Braised Pork Ribs

[Time for cooking] 1 hour ~ [For] 4 people [Occasion] Weekends, holidays [Ingredients] Pork ribs: 1.2 kg Oyster mushrooms : 2  Onion: 1/2 Radish : 1/6 (white big one) Cheongyang chili peppers  (spicy green peppers): 2 Shishito peppers : 2 (or  Red chili peppers : 2) Carrot: 1/2 Spring onion: 1 stalk Chives: 1 stalk [Seasoning] Soy sauce: 100ml Water: 100ml Cooking wine (mirin): 50ml Sugar: 50g Minced garlic: 50g Ginger: 1/2 (or ginger powder: 50g) Sesame oil: 50ml/3 Cola / Coke: 1 bottle [Cooking steps] Rinse the meat under running water, then pour enough cola to cover the meat. Using cola to remove the blood can save time and tenderize the meat. Let the meat soak for about 1-2 hours to remove the blood. (If using water instead, change the water periodically and soak the meat for about 3-4 hours to remove the blood.) Cut the radish, carrot, oyster mushrooms, spring onion, onion, and Cheongyang chili peppers into appropriate sizes. Shape the radish and carrot into round p...
Post a Comment
Read more