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Re:Korean recipe ( Kalbi Jjim )
okey, I just copy and paste...from another website, but I think this is very detail recipe. plus, I love Korean food, maybe because I ate everyday during my last year in college.. and there are one Korean restaurant downstairs, hope this one helps~ xoxo
-------------------------Submitted by oliviajasonkim | Updated: October 4, 2012
This is a traditional meat dish eaten on special occasions like holidays and large gatherings, often fulfilling the role of favorite dish because of its sweet, tender, and succulent flavors. Most traditional Korean meat dishes like this one take considerable time and preparation (and deservedly so) but that doesn't mean this dish can't be made with shortcuts while retaining most..........
servings
4 people
active time
75
total time
90
ingredients
2, 3 lbs beef short ribs
2 potatoes, cut into 2-inch balls (if possible)
3 carrots, cut into 2-inch balls (if possible)
7, 8 daechu (jujubes or dried dates)
1 bunch Japanese beech or enoki mushrooms (or shiitake)
1 tbsp rice vinegar (or rice wine like mirin)
2 tbsp gochugaru (Korean red pepper flakes)
4 tbsp brown sugar
5 tbsp soy sauce
4 cloves garlic, finely chopped
1 tbsp sesame oil
7, 8 bbam (chestnuts if available)
1 tbsp mulyeut (corn syrup) or honey
sliced green onion (for garnish)
preparation
Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step)
In a large pot over high heat, place the beef short ribs with pieces of halved onions, whole garlic, and ginger pieces. Bring to a rapid boil for at least 20~30 minutes while removing scum from surface. When finished save about 2 cups of broth for later use, rinse the beef under cold water, and discard remaining greens and vegetables.
When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional).
Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer.
Near the end of the hour when most of the broth has thickened or evaporated, add some mulyeot (corn syrup) or honey. The sauce should have a slight syrupy consistency.
Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).
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Language pair: English; Korean
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W E.
July 8, 2014
# Msgs: 3
Latest: July 8, 2014
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Re:Korean recipe ( Kalbi Jjim )
okey, I just copy and paste...from another website, but I think this is very detail recipe. plus, I love Korean food, maybe because I ate everyday during my last year in college.. and there are one Korean restaurant downstairs, hope this one helps~ xoxo
-------------------------Submitted by oliviajasonkim | Updated: October 4, 2012
This is a traditional meat dish eaten on special occasions like holidays and large gatherings, often fulfilling the role of favorite dish because of its sweet, tender, and succulent flavors. Most traditional Korean meat dishes like this one take considerable time and preparation (and deservedly so) but that doesn't mean this dish can't be made with shortcuts while retaining most..........
servings
4 people
active time
75
total time
90
ingredients
2, 3 lbs beef short ribs
2 potatoes, cut into 2-inch balls (if possible)
3 carrots, cut into 2-inch balls (if possible)
7, 8 daechu (jujubes or dried dates)
1 bunch Japanese beech or enoki mushrooms (or shiitake)
1 tbsp rice vinegar (or rice wine like mirin)
2 tbsp gochugaru (Korean red pepper flakes)
4 tbsp brown sugar
5 tbsp soy sauce
4 cloves garlic, finely chopped
1 tbsp sesame oil
7, 8 bbam (chestnuts if available)
1 tbsp mulyeut (corn syrup) or honey
sliced green onion (for garnish)
preparation
Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step)
In a large pot over high heat, place the beef short ribs with pieces of halved onions, whole garlic, and ginger pieces. Bring to a rapid boil for at least 20~30 minutes while removing scum from surface. When finished save about 2 cups of broth for later use, rinse the beef under cold water, and discard remaining greens and vegetables.
When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional).
Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer.
Near the end of the hour when most of the broth has thickened or evaporated, add some mulyeot (corn syrup) or honey. The sauce should have a slight syrupy consistency.
Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).
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Language pair: English; Korean
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W E.
July 8, 2014
# Msgs: 3
Latest: July 8, 2014
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Re:Re:Turkish food
exactly it is true.you should eat with ayran after ı advice that you can eat künefe
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Language pair: Turkish; English
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Aslı
May 22, 2014
# Msgs: 4
Latest: May 22, 2014
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Re:anyone who wants japanese recipe?
Hello, I own a pizza and "empanadas" shop in Argentina. I always like to learns new recipes and exchange mine. Bye.
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Language pair: English; Japanese
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Ariel V.
May 16, 2014
# Msgs: 3
Latest: May 16, 2014
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Re:Re:anyone who wants japanese recipe?
ハロー！ Hola!
I'm spanish, and I really love cooking! I'm also a big fan of japanese culture, and would like to learn cooking japanese recipes!
I can teach you how to make a real spanish Tortilla de Patatas, and many other typical spanish recipes. I'm pretty good with classic italian food, different from the stuff you see on italian restaurants all over the world.
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Language pair: Spanish; English
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Maikel
May 16, 2014
# Msgs: 3
Latest: May 16, 2014
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Re:anyone who wants japanese recipe?
Hello!
I love cooking and japanese food so I would really be interested in a cooking exchange. Where do you live?
I have recipes from France, Belgium, Spain and some from other countries.
Thanks!
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Language pair: English; French
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Camille
April 17, 2014
# Msgs: 3
Latest: May 16, 2014
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Re:Turkish food
I love Turkish coffee!! I take it with very little sugar--good and strong!
I will be in Ankara for a while soon, and I hear the döner kebap there is really good. Is it true?
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Language pair: Turkish; English
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smoot
April 8, 2014
# Msgs: 4
Latest: May 22, 2014
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Re:Turkish food
I've tried the mousaka and turkish tea. They're really good. I visited turkey, May of last year. When I got back from my trip, I attempted to make the mousaka, but it's not as good as i wanted. =(
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Language pair: Turkish; English
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Ellen C.
March 15, 2014
# Msgs: 4
Latest: May 22, 2014
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Gluten Free and Dairy free recipes
I am interested in trying new receipe from all around the world. Although I am allergic to gluten and dairy (Can tolerate very small doses once in awhile). Does anyone have any gluten free recipes or dairy free or both.
Thanks
Shannon
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Language pair: English; German
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Shannon O.
March 15, 2014
# Msgs: 1
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Turkish food
Have you ever tried Turkish food and Turkish coffee?
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Language pair: Turkish; English
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esma b.
February 17, 2014
# Msgs: 4
Latest: May 22, 2014
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