- 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
- 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