How to Make Galbi Jjim- Korean Recipes

This is another classical dish in the Korean recipe books. Galbi Jjim is a variation of Korean beef stew. It doesn't contain as much liquid as the other stews and can take only half an hour to make. Galbi Jjim is made from short ribs, and it doesn't require many ingredients, so it's simple to cook as well. Here's how to make Galbi Jjim.

To make Galbi Jjim, you're going to need: short ribs, soy sauce, sesame oil, potatoes, carrots, a bit of garlic (or a lot, depending on your taste buds), and a bit of sugar.

First, we're going to have to prepare all the ingredients. We'll start off with the short ribs. Shave off as much of the fat that you can from the short ribs, rinse it in water, and pat it dry. Next, we're going to chop up the potatoes and carrots into chunks. For this dish, it's better for the potatoes to be a relatively large size and the carrots relatively small.

After you are done preparing the ingredients, it's time to start cooking. Get a large pot and put in all of the listed ingredients with water. Put enough water to cover most of the ingredients, but not all. The meat and the vegetables will absorb the surrounding heat and will get cooked in due time. Also, we're able to put in all the ingredients at once because they all take about the same time to get thoroughly cooked.



Main ingredients
2 lb 3 oz Beef Short Ribs for Braising, Jjim Galbi 찜 갈비 (includes bone weight)
1 Potato 감자
5 oz Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
½ Onion (Medium) 양파
4 Green Onion 파
6 clove(s) Garlic Clove (whole) 통마늘
6 tbs Soy Sauce (regular) 왜간장
3 cups Water 물
½ tsp Black Pepper 후추
3 tbs Mul Yeot / Malt (Maltose) Syrup 물엿 (can use sugar or honey instead)

optional garnish
½ tsp Sesame Seeds 깨 (optional)
1 tbs Chopped Green Onion 다진파

optional ingredients to kick it up a notch
3 tbs Cheongju, Korean Rice Wine 청주 (can use white wine instead)
4 oz Korean Radish 무
2 oz Shiitake mushroom 표고버섯
4 Dried Red Chili Pepper 마른고추

Bring the heat to a medium to medium high and let it cook with the top on. This lets the meat get moist and absorb all of the flavors in the pot.

While the beef stew is simmering, occasionally stir the stew so that it doesn't stick to the bottom of the pot and become inedible. You can tell that the dish is done when you're able to pull the meat from the bone easily. Now simply serve it to your friends and family and watch their faces lighten up from eating a delicious Korean beef stew.

If you can, you can teach others to make it as well so that they can make it in their own homes.

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Korean Healthy Diet Recipes

Meal preparation is a bit exciting, cool and mind blowing chore. But there's nothing compared to knowing what recipe captures dieters' taste, consequently giving them shocking drop in weight. There are various diet and recipe available everywhere, one could find through patient and resourceful searching.

Lots of healthy and weight losing recipes everywhere and to reach the needs of most dieters, here are some flavorful, savory and mouth-watering recipes.

Kimchi Diet and Recipe



Kimchi is a famous Korean dish which is often referred to fermented Napa cabbage stuffed with various spices and pastes like garlic, red paste mixture, chili, and fish sauce and is stocked in a thick huge pot, fermented in the sun and is set aside for several months for savory result.

Not only Koreans are hooked up with this savory and peppery recipe. In fact, even Westerners like to order kimchi in Asian and Korean themed restaurants. But how kimchi consider a great weight losing diet? Kimchi is found to be effective prevention to obesity, unbelievably dropping pound and pounds of fats. The credit goes to its ingredients. Kimchi has complete natural and organic ingredients such as cabbage and spices known to have antioxidants and a great immune system booster. Napa cabbage which is mostly the ingredient in cabbage kimchi is very low in calories, making it an ideal ingredient to whatever diet.

Kimchi is also easy to prepare. Despite of its long preparation, this Asian dish can be devoured even without undergoing the process of fermentation, but of course it taste best when fermented. Usually, the fermentation process takes 2 to 3 days. So for those planning to have kimchi included in their diet, here are the simple steps in preparing it.

For Cabbage Kimchi:



1. Wash the Napa cabbage then slice it into four parts and in lengthwise. Take out the sagged cabbage leaves and rinse it in a large dish full of water to thoroughly wash out the dirt and unnecessary substance. Leave it soaked and sterilized for about 20 to 30 minutes.

2. Take out the leaves and squeeze as much water out of it and chop the cabbage into one inch square piece and put it in a clean, dry and large dish.

3. Sprinkle appropriate amount of salt and toss each coat piece until it is evenly lathered with salt.

4. Soak the cabbage kimchi for twelve more hours in the fridge and leave it hibernated for 2 to 3 days.

5. While waiting for the marinated Napa cabbage to ferment, prepare the spices for kimchi stuffing. Rinse green onions and chop them up into thin lengthwise strips, peel cleaned and crushed garlic, grate the peeled ginger and shred the peeled and cleaned carrot into thin strips. Mix all ingredients and stuff the fermented cabbage with these spices.

To add more facts about this renowned Korean recipe, pickled kimchi allows lactic acid to break in the food, letting the bad bacteria fighter lactobacillus kimchii form. Experts prove that lactic acid improves endurance, promotes healthy and appropriate metabolic functioning, and regulates proper digestion. As kimchi has various natural and organic ingredients, this also improves blood circulation and consequently producing fat antioxidants that play big role in losing weight. Kimchi is one of the many diet solutions proven effective and a great choice for those looking for ultimate diet plan.

Healthy Korean Recipes - Korean Crab Stew

Korean crab stew is similar to a Western style bouillabaisse which originated in the port city of Marseille, France. Korean crab stew, like bouillabaisse, is made with a reduced fish stock but only contains crab not several different types of cooked fish and shellfish with a wide variety of herbs and spices. There are fewer spices and vegetables in the crab stew yet boiled together produces a rich distinct flavor. Korean crab stew is a stalwart recipe and easier to make than bouillabaisse meaning you don't have to be a master French chef to enjoy this simple yet delicious recipe.

Korean Crab Stew (Koatgaetang)

Basic Ingredients:

2 crabs, ½lb radish, ⅓lb zucchini, 1/2 onion, 2 green onion (or shallots), 2 red chili, 1/2 a root of green onion, one ounce anchovy, 1 piece of sea tangle, 2 tablespoons of ground garlic, 4 tablespoons of soy bean paste, 1 teaspoon of chili powder, sea salt

Recipe:

1. Make Anchovy/Sea Tangle Stock

Put enough water in a pot and put in the prepared anchovy and sea tangle. Boil for a while.

2. Preparing Crabs

Take off the hard cover shell. Wash the ends of the leg clean and chop it.

3. Preparing Vegetables

Radish should be cut into ½ in×½ in ×⅛ in size and the zucchini should be cut rather thickly in semi-circled shape. Cut the onion into bite sizes. Green chili, red chili and green onion should be cut diagonally.

4. Dissolve some soy bean paste in the stock make in 1. Put the radish and boil. When it is cooked, put the crab and boil. When it boils, put in chili powder, zucchini, onion, green onions and root, red chili, and garlic then add sea salt. Garnish with parsley.

Anchovy/ Sea Tangle Stock: Boil 10 dried anchovies, a 4x4 inch piece seaweed (dashima), and a 1x2 inch piece Korean radish in 10 cups water for 20 minutes. Strain before using.

Healthy Korean Recipes - Kimchi Stew

Kimchi is the national food of Korea and a keystone of Korean culture. Ask anyone on the streets of Korea if they believe in kimchi power and you'll always get a big smile.

The history of kimchi traces back early as 3000 years ago when the ancients had to preserve and store their autumn harvest of vegetables in order to survive the winter. Kimchi was prepared in early winter and stored below ground in large kimchi pots and kept the whole community fed till spring. Made from cabbage, radishes, cucumber, eggplant, radish greens, and fruit, kimchi could be found in endless varieties depending on the region of Korea it was made. Even fish or squid kimchi could be found along the coastline of the south. These ingredients were pickled in a mixture of coarse salt, chili, ginger, garlic, fish sauce, and water and gave kimchi its distinct, spicy flavor.

Kimchi could be eaten right out of the pot as the main course or as an ingredient in hot dishes such as kimchi stew. I'm sure a nice hot bowl of kimchi stew was very welcome during those cold, gray winter months in Old Korea.

Kimchi Stew (Kimchi tchigae)

Basic Ingredients:

¼ head of kimchi

¼ lb. pork

1/2 onion

1/2 a root of green onion

2 tablespoons of chili powder

1 tablespoon of ground garlic

salt, pepper powder, chili

Recipe:

1. Cut kimchi into small pieces.

2. Prepare pork belly. Cut them into slices.

3. Slice onion thickly. Minced garlic and cut the green onion diagonally.

4. Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps. (If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)

5. Add water again to 4 and boil. Add onion later.

6. If the kimchi is cooked, add minced garlic, green onion and chili, and boil again.
7. Season

NOTE: As an alternative 2 cups of anchovy stock can be added to the boil as well as 1/3 lb. tofu, cut into cubes in step 5.

Anchovy stock: Boil 10 dried anchovies, a 4x4 inch piece seaweed (dashima), a 1x2 inch piece Korean radish in 10 cups water for 20 minutes. Strain before using.

Korean Recipes Tips

As an Asian cuisine, Korean food uses the staples of rice, fish, and spicy chili peppers. Koreans also eat spicy pickled cabbage called kimchi at every meal. It is made from Chinese cabbage, or, bok choi, treated with garlic, ginger, and spicy chili paste and fermented all winter before being enjoyed in the spring. Kimchi making is an annual tradition that is seen as an important part of Korean family life.

Korean recipes are very similar to their Japanese counterparts, though they are often distinguished by extra flavor and kick. Korean foods can be some of the spiciest in the world.

The national food of Korea is Bibbimbap, or, rice mixed with vegetables. This food comes from the ancient city, Jeonju, in North Jeolla province. The best Bibbimbap is still said to come from this region. It is rice covered with assorted vegetables, chili paste, and occasionally diced beef. Korean mixed rice can also be served in a searing stone bowl lined with sesame oil. The rice gets crispy, and a whole raw egg can be cracked over the rice. The heat from the stone bowl will cook the egg when it is mixed. A steaming pot full of color and savory scents is delivered to the table, and diners must mix all the ingredients together.

A favorite Korean recipe is Kimchi Fried Rice. White rice is mixed with sliced kimchi and served with a fried egg on top. Authentic Korean dishes include corn, ham, and occasionally bean sprouts.

Koreans typically eat miyokguk, or, seaweed soup, on their birthday. This soup is believed to bring good luck. The salty mixture of seaweed, soybean paste, and tofu is believed to be a natural medicine for women who have recently given birth. As a tradition, everyone drinks this soup on their birthday.

Samgyetang is a popular soup in the winter months. It consists of a whole small chicken stewed in broth. The chicken is stuffed with rice, ginseng, and Korean dates. This satisfying meal signifies the bounty of the harvest and always leaves diners happy. In Korean culture, guests are encouraged to lift the large soup bowl with both hands to drink the delicious broth to the last drop.

No discussion of Koran recipes would be complete without mentioning Korean barbecue. Bite sized slices of bacon or short ribs are served piping hot, dipped in vinegar or soy bean paste, and wrapped in lettuce leaves. Barbecue can also be enjoyed with a side of white rice. Pork and bacon are the most popular meats to barbecue, but occasionally marinated beef, chicken, and seafood are added to the mix. Koreans always drink their national beverage, soju, a strong rice spirit, while eating barbecue.

Koreans eat panchan or, side dishes with every meal. A Korean table is covered with an assortment of sides, including kimchi, sautéed tofu, scallions, picked Chinese rashes, fried egg slices, and sometimes meats and fish. Typically, everyone at the table shares all their dishes. Korean culture is very communal, and sharing is a sign of goodwill and togetherness.