Galbi Jjim - Braised Short Ribs - (갈비찜)

Needed:

• Short Ribs
  
• 1.5 cups soy sauce
• 1.5 cups water
• 1 can of 7-up (or just more sugar and water)
• 5 TB of sugar (or more depending on how sweet you like it)
• 3 TB minced garlic
• 1 TSP pepper
• 1TB sesame oil
  

EDIT: I used this original recipe to make A LOT of jjim. I think I made 5 or 7 rows of short ribs. You can HALF this recipe if you are making any less than that and it will still be fine. =)



Galbi jjim will be coming up later tonight (or tomorrow morning)..........so stay tuned and thank you for visiting!!!



After cutting the meat like shown above, stick all the pieces (in this case 6 pieces) into water and let the blood drain out for about an hour.



In a pot mix the following: 1.5 cup soy sauce, 1.5 cups water, 1 can 7up (if you don't have or want to use 7up, you can substitute with more sugar).



I took about 1/4 of an Asian pear........



Ground it up and added it to the sauce mixture above.



Then I also added 3 TB minced garlic, 1 TSP black pepper, 5-6 TB of sugar and 1 TB sesame oil.



Place all the pieces of meat in there and arrange them so they're covered. Turn up the heat and bring to a boil. Once it starts boiling reduce the heat to medium-low, cover it and let it simmer for one hour.



While the meat is cooking, ready your vegetables. You can use whatever you want pretty much. I used 1 small red potato with the skin still in tact, 1/4 white onion, small piece of daikon radish, and some carrots.



After the meat has been cooking for over an hour, add the vegetables and cook it for an additional 30-40 minutes...



Check the vegetables and the meat and when it's done, plate and serve!

Anchovy Bokeum - Stir Fry Anchovy - (멸치 볶음)

I'm really not a fan of anchovies in general unless it's used for broth. However, I don't mind eating the little tiny ones because they don't LOOK like anchovies. Yeah, I'm weird like that.

Needed:

• 2 cups dried anchovies
• 2 TB corn syrup
• 1/2 TB red pepper powder
• 1/4 TB minced garlic
• 2 TB sesame seeds
• 1 TB sesame oil
• 1/2 TB gook ganjang

Measure out about 2 cups of dried anchovies.



Heat a pan with 2TB of sesame oil and add the 2 cups of anchovies.



When the pan starts heating up, add the corn syrup, sesame seeds, minced garlic, and red pepper powder. Mix it really well and finish it off with about 1/2 TB of gook ganjang.



You're ready to serve and store the remaining in the fridge. Munchkin LOVES this stuff and will eat a ton of it with rice. It's packed with calcium so it's healthy too~

Kimchi Bokeum Bap - Version 1.0 - (김치 볶음밥)

What you will need:

• 2 cups kimchi
• 2 TB red pepper paste
• 1/2 TB minced garlic
  
• 1/2 cup of meat (or spam, or sausage, or bacon, whatever you have on hand)
• 1/2 cup of chopped onions.
• 2 TB sesame oil
• 5-6 TB of kimchi gookmool
  
• 1/2 cup green onions
• 2 TB sesame seeds
• 4 cups cooked rice
  
• 1 egg
  

First oil the pan with 2TB of sesame oil. Then add the kimchi, meat, onions, minced garlic, and red pepper paste.



Add about 5-6 TB of kimchi juice to it and then stir fry it and let everything cook together for about 5 minutes.



Then add the rice and mix everything up really well.



Sprinkle some green onions and sesame seeds....



In another pan fry an egg sunny side up...



Plate the rice with the egg on top and you're ready to serve!

Ojinguh Che - Dried Cuttlefish - (오징어채 볶음)

This is probably one of the simplest banchans to make. You will need:

• 1 8oz. bag of dried cuttlefish
• 2.5 TB red pepper paste
• 1/2 TB red pepper powder
• 1 TB sesame oil
• 2 TB corn syrup
• 2 TB sesame seeds
• 1/2 TB minced garlic
• 1 TB sugar

Here's a picture of what I used today. Normally I buy the organic brand, but for some reason I had this sitting in my freezer.



Place the contents of the bag into a microwave safe bowl and then use a scissor and just cut it into smaller pieces. I hate when it's so long that they all stick together when you're only trying to get that ONE piece. =P



Then just add the rest of the ingredients.

• 2.5 TB red pepper paste
• 1/2 TB red pepper powder
• 1 TB sesame oil
• 2 TB corn syrup
• 2 TB sesame seeds
• 1/2 TB minced garlic
• 1 TB sugar

And pop it into the microwave for 45 seconds. Some people like to stir fry it on a pan, but I noticed that when I do that the cuttlefish gets to be really HARD after a while.



After it's done microwaving, transfer it into a bigger pot and just mix it around really well.



Plate what you want to serve.



And you can store the rest in the refrigerator for quite a while.

Book-uh Gook - 북어국

The MR went out drinking with his buddies last night, so I thought I would make him some book-uh gook to cure his headache in the morning...



Start by rinsing and draining some book-uh. Then cut up all the book-uh into 1/2 inch pieces. I used about 2 cups of it for today's breakfast.



In a pot take some beef (that has been drained of it's blood) and saute it with a 1/2 tb of sesame oil, 3 tb of gook ganjang, and 1/4 tb of minced garlic.



After the meat is done, add the 2 cups of book-uh.



Then add about a 1/2 cup of moo and mix around well. Then add 5 cups of water, close the lid, and bring to a boil...



Once the soup is boiling, add a handful of kongnamool, close the lid, and let it boil again.



After about 5 minutes, add some tofu and close the lid yet AGAIN....



Finally, finish it off with about 1 cup of green onions. Close the lid and let it boil for about 20 minutes and you're DONE~ Book-uh gook is supposed to help people with their hangovers and the MR swears by it. =P

Beh-choo Gook - (Napa Soup) - (배추국)

Your shopping list for the day:

• Green napa (I have NO idea what it's really called in English~ the next time I'm at the K-market I'll take a note of it).
• White napa
• Kongnamool
• 2 cups green onions
• 1/4 (or less) lb. of beef - NOTE: If you have galbi meat with the bones on hand, use that with 1 more tb of red pepper powder. It tastes better and it will make it kind of like a ooh-guh-ji galbi gook....you can throw in some shrimp jut right before eating and it's so refreshing! ;)
  
• 1 tb sesame oil
• 1 tb minced garlic
• 3 tb gook ganjang
• 1/2 tb red pepper powder
• 7 cups water
• 1 tb red pepper paste
• 3 tb dwen-jang

Start off by washing all your vegetables VERY thoroughly.



After the vegetables are washed, cut them up into bite size pieces.



I had some white napa cabbage left over from the shabu-shabu earlier in the week, so I added some of that as well.



Bring a pot of water to a strong boil and add all your napa. Let it boil for a while and then remove it from the heat....



And give it a good rinsing.



Drain the blood from some meat (let's just say about 1/4 lb.).



Get your other ingredients ready....



Then add: 1tb sesame oil, 1tb minced garlic, 3 tb gook ganjang, and the meat. Mix it around until the meat is all cooked.



Then throw in 1/2 tb of red pepper powder and keep mixing.



Add about 7 cups of water, 1 tb of red pepper paste, and 3 tb of dwen-jang and bring to a strong boil.



When the water is boiling, add the napa and close the lid until the napa boils.



Add some kongnamool and close the lid yet again for about 5-10 minutes.



Finally throw in some green onions (about 2 cups in this case) and let it boil for at least 30 minutes on medium-low heat.



After about 30 minutes, you're finally done and ready to serve!



This is my little Munchkin's portion tonight. I just took a scissor and cut up all the veggies into smaller pieces. I'm not sure if I've mentioned on this blog before, but Munchkin eats EVERYTHING and ANYTHING that I give him. I'm such a lucky mom~ =P