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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How to Make Nice Korean Kimchee

Korean Kimchi (sometimes spelled kimchee) has become very popular worldwide. It is fairly expensive to buy in stores, however, you can make your own for a fraction of the costs. Best of all, when you make your own you can adjust the flavors to suit your own taste. It is quick and easy to make.

So, what is kimchi? It is fermented cabbage that has been seasoned with salt and hot pepper flakes. Many people add other flavors such as garlic, sugar or fish sauce. Chinese cabbage or Napa cabbage is generally used although I have made it with ordinary cabbage and it comes out very good. But, you really should use Napa cabbage since that is the traditional way. Most all varieties of cabbage are relatively low cost and available year round.

Traditional kimchi is salty and spicy however since you are making your own, you can have it any way you prefer. If you do not like spicy food just eliminate the hot pepper in the recipe. Or if you like a little or lot spicy simply adjust the amount of ingredients.

Here is the recipe:

Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic, minced
* 1/2 inch piece of ginger, peeled and minced
* 1/3 cup Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions, sliced length way

Directions
You will need one large bowl, a smaller bowl, a colander and a glass jar for storage.

1. Put the cabbage in a colander set over a bowl, or in the sink. Toss the cabbage with the salt using your hands. Let the cabbage set undisturbed for one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In the small bowl, mix the remaining spice ingredients.
4. Pour the spice mix over the cabbage in a large bowl and toss the cabbage to coat thoroughly with the spice mix.
5. Pack the cabbage in a large glass jar and seal.
6. Store in the refrigerator

To enhance the flavor you may try adding a teaspoon of sugar into the mix, some Asian garlic Chile paste, and/or a teaspoon of fish sauce.

Your kimchi can be eaten the next day but the longer it sets the more flavor will intensify and some fermentation will develop. Store in the refrigerator below 40 degrees F.

Be aware that this kimchi is not preserved like canned food in a hot water bath. Generally, it will lasts in the refrigerator longer than you can resist eating it all but, as with any food, if an unpleasant odor or off color develops toss it out. Note that kimchi has an unusual odor even when fresh so be sure to familiarize yourself with the normal odor of fresh kimchi.

Finally, do not be afraid to experiment a little. If you ruin a batch, you have not lost a lot. You can make as little as one pint just to experiment with. I have tried adding dill weed, cinnamon, chili powder, fajita seasoning, bread and butter pickle mix and various other concoctions...most of which I threw out. My personal taste favors the recipe above with a pinch of sugar.

Korean Sushi Recipe - How to Make Gimbap

Gimbap is the Korean version of the traditional Japanese dish, sushi. Gimbap is literally "seaweed rice" in Korean. You can have a variety of ingredients and it's simple to make. You can also get a lot of people together to make it. In Korea, it's traditional for mothers to have some quality talk while making gimbap. Here's how to make this dish.

For this version of gimbap, we will use the following ingredients: rolling seaweed (the other type of seaweed is brittle and is not suitable for gimbap, rice, crab meat (in the Korean dish, imitation crab meat is more widely used because real crab meat is too expensive), spinach, pickled radish, sausage(or spam), fishcake, carrots, and a bamboo mat.

Before we start cooking, we need to prepare the ingredients. The imitation crab meat we can leave alone because it's already prepackaged. As for the spinach, blanch the spinach and chop it into small pieces. As for the pickled radish, sausage, fishcake, and carrots, thinly slice them so that you can put a little bit of each into each roll.



Now it's time to actually make the gimbap. Take out a sheet of seaweed and spread rice over it. Leave about and inch and a half on the top of the seaweed so that you can roll it up easily. Put a little bit of each ingredient on a single line and roll it up using your bamboo mat. To keep the ingredients from spilling out, hold them in with your thumb as you are rolling the seaweed.

That's it for making gimbap. It's inexpensive to make and filling. Teach this easy recipe to your friends so that they can each make their own gimbap.

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Easy Korean Soup Recipes

Koreans eat soup or stew for every meal, which means they have plenty of variety. A lot of the stews are hearty and spicy and the soups might be clear broth or miso-based. Korean bean sprout soup is refreshing and light. It is healthy because it is low in calories but high in vitamin C. Add some kochukara (Korean red pepper flakes) to liven it up if you like. The following soup recipe, which serves four, is supposedly good for colds and hangovers.

Bean Sprout Soup

What you will need:

6 cups water
3 cups bean sprouts
1 teaspoon salt
1 tablespoon sesame oil
2 minced cloves garlic
1 tablespoon red pepper flakes (optional)
2 tablespoons soy sauce
Chives or green onion, for garnish
How to make it:

Wash the bean sprouts and trim the roots. Saute the garlic in the sesame oil and soy sauce for a few minutes, then add the bean sprouts and water and bring the mixture to a boil. Turn the heat down to low and simmer the broth for half an hour. Add the red pepper five minutes before you take it off the heat. Stir in some chives or scallions and serve.

Korean Kimchi Soup



Another popular soup in Korea is this one and it is hot, spicy and the perfect winter warmer. You can adapt this recipe however you like. Adding mushrooms, zucchini, or potatoes works well. Kimchi is a traditional Korean dish made with seasonings and vegetables. There are many kinds but the most common ones are made with green onion, napa cabbage, cucumber, or radish. This is the most common side dish in the country too.

Kimchi from the north of the country are less spicy and less salty than their southern counterparts and they do not contain brined seafood. Southern style kimchi uses lots of chilies, salt, and seafood like fermented anchovy or brined shrimp.

This recipe also calls for gochujang, which is a hot pepper paste, and kochykaru, which is a red pepper powder. If you cannot find these in an Asian food store, you can use any kind of hot sauce and a regular chili powder instead.

This recipe serves four people. If you want to use beef, tenderloin is good. Alternatively, you can use a tougher cut like stewing beef and simmer the soup for a longer time. If you prefer pork, try bacon or belly pork.

What you will need:

2 cups roughly chopped napa cabbage kimchi
3/4 lb sliced pork or beef
1/2 chopped onion
3 cups water
1/2 cubed block tofu
1 tablespoon soy sauce
1 tablespoon kochukaru or red pepper flakes
1 tablespoon gochujang or hot sauce
2 chopped green onions
2 finely chopped cloves garlic
1 tablespoon sesame oil
How to make it:

Saute the meat in half the sesame oil for a few minutes. Add the kimchi and stir fry for five minutes. Add the rest of the oil, along with the onion, garlic, gochujang, and kochukara. Add the water and bring the broth to a boil, then turn down the heat and let it simmer. Cook for ten minutes. Add the tofu and cook for fifteen minutes more. Stir in the scallions and serve.

Easy Barbecue Recipes

A lot of people misuse the term barbeque by using it to define something that is cooked on a grill or an oven having a spicy tomato sauce applied on it. But barbecue isn't a dish, it's a cooking technique and there's a vast difference among grilling and barbecuing. Grilling is done straight more than the heat but is a lot more healthy option than barbecuing because additional oils along with other fats are seldom used.

Barbecuing, it usually includes cooking meat at low temperatures for long periods of time. The term barbecue or barbeque may be originated in the term barbecue which can be part of the Caribbean language. There are various barbecue recipes available and every of these is unique in a single way or even the other. Some of them are Dry spicy barbecue rub, Korean BBQ Chicken Marinade; BBQ Beef rub and Barbecue baby back again ribs.

There are numerous methods of preparing barbecue recipes that are prevalent in numerous components from the world. The most typical technique is the traditional American one created with tomato sauce. Besides that, today you will find numerous other ingredients which are being used to put together the sauces for the barbecue. These include strawberries, apples, raspberries, honey and even mustard. All the quality recipes are very easily accessible on the internet and cookbooks. There are no limits towards the type of recipes that may be created on barbecue and a single can try various types of veggies, meats and other items which one can barbecue.

Barbecue recipes remind you from the good old country life, the rustic raw really feel of the clean country air and the simplicity associated with them. The elements used in all of the recipes are basic spices and typical veggies. Barbecuing is really a widespread and honored tradition that is in practice since a log time now. Majority from the households in America have heir personal barbecue grill plus they use it nearly once in a week Barbecued Spare Ribs are a classic American barbecue meal, created from pork.

It's just not the taste only that make barbecue recipes stand out but also the fun that is related to it whilst cooking. Barbecuing is among the favourite outside boiling activity and is fun whilst you are having a friends or loved ones gathering. The smell of meat on an outside grill is ultra divine and requires a single into another globe. You should encounter the barbecue cooking by yourself.

Having food that you've exerted work in cooking is really worth everything. Barbecuing meals are long time supply of boiling meals within the United States and is also a way for that people get together within their backyards and fairgrounds to enjoy the beauty that summer has to offer. Most from the individuals take benefit from the warmer climate and does barbecue boiling for a party. Whether you grill ribs, steaks, chicken, hamburgers, hotdogs, along with other meats to barbecue on charcoal or gas grills, these barbecued items would lavishly shared by everybody. So barbecue isn't limited to foods itself but has given a whole new meaning to existence of the American people.

Korean Braised Tofu Recipe

Ok, so this is yet another recipe my mom picked up from her Korean cooking class (hey what can I say - they're good!). But let me tell you, this by far is my most favorite recipe out of all the ones she learned. It's savory, salty sweet, oniony, garlicky, gingery, and not so spicy. It is topped with basically raw garlic, ginger, and scallion - but don't worry. Their flavors marry so well together and with the braised tofu that somehow the garlic tastes less breath damaging, the ginger less biting, and the scallion less like...well...a scallion. Many times I even end up just eating the garlic ginger scallion topping by itself because it's so lip-smacking tasty!

On the serving plate, it's the perfect combo of juicy tofu, soy sauce, and sweet thinly sliced garlic, ginger, scallion, and red pepper. Not only is this my favorite Korean dish from the cooking class, it's also the most appetizing. As they say, we eat with our eyes first. And as soon as you see this dish, your eyes will be stuffing themselves silly! Before I say any more that might possibly bore you out of trying this - here's the recipe:

Braised Tofu

1 pack firm tofu

2 Tbsp starch

1 tsp salt

2 Tbsp vegetable oil

¼ oz peeled ginger

¼ oz peeled garlic

¼ oz scallion

¼ oz cleaned red pepper

3 Tbsp soy sauce

1 Tbsp cooking wine

1 Tbsp sugar

1 Tbsp rice wine

Cut tofu in half (not lengthwise) and then into ½ inch thick square slices. Pat tofu dry with paper towel. Sprinkle salt over one side. Coat all sides in starch and shake off the excess. Heat oil in a skillet and add tofu. Cook on both sides until golden brown. Turn off the stove. Julienne ginger, garlic, scallion, and red pepper. Mix soy sauce, cooking wine, sugar, and rice wine - this is for the sauce. Sprinkle the julienne ginger, garlic, scallion, and red pepper evenly over the tofu in the pan and pour in the sauce. Cook the tofu in the skillet over medium heat for 2 minutes. And enjoy!