KOREAN STYLE BEEF STEW

 

 

 Korean dish? maybe.... fusion dish? i think so. Makes me wonder if this really is a Korean dish only because every time i order beef stew at a Korean restaurant, presentation and taste varies.

I have been craving for this dish for the longest time. I remember ordering this dish at a Korean restaurant  back then. It was located somewhere Makati Ave. I can't remember the name of the restaurant probably it's not there anymore.

This is my version, totally based on how i remembered it. It's supposed to be beef short ribs, since i have chuck eye steak in the freezer waiting to be cooked, i decided to use it in lieu of short ribs.

The flavor is there but i think i can add something to make it more flavorful. I will make this again and perhaps add daikon and shitake mushrooms for the umami flavor. Add vinegar to balance the tangy, sweet, and salty flavor.

Ingredients:

3 lbs. chuck eye steak (Original dish calls for beef short ribs)
1 C brown sugar
1 medium cleaned carrot and cut on a bias about an inch size
3 cloves of garlic, chopped
1 medium sweet onion, chopped
1 knob of ginger (about an inch knob), cut into three pieces
3 pieces of Thai bird chili
2 pieces of star anise
1/2 C crushed pineapple or pineapple juice (add more brown sugar if pineapple is not available)
2 T sesame oil
3 T rice wine
1 C soy sauce
1 beef bouillon
3 C water (add if needed)
Garnish:
1/4 C sliced scallions for garnish
2 T toasted sesame seeds for garnish

1. In a dutch oven, sear the pieces of meat until brown.
2. Add the rest of the ingredients except the garnish (green onions and sesame seeds)
3. Bring to a slow boil check and add water if needed, making sure to taste and adjust the seasonings.
4.  Cook until meat are tender.
5. Add the sliced green onions and roasted sesame seeds for garnish.
6. Serve with steamed rice and kimchi.

PORK GALBI WITH HOMEMADE KIMCHI (Dwaeji Galbi)

 

 

GALBI / KALBI - Korean BBQ....sweet, tangy, juicy and spicy goodness.



Ingredients:

 

4 lbs. pork ribs (i used country style ribs)

Radish

Green leaf lettuce or bib lettuce

Kimchi ( HOMEMADE or store bought)

Steamed white rice

 

Marinade:

2 C soy sauce or Tamari

1 C brown sugar

1/4 C sesame oil

3 T rice wine vinegar

4 cloves garlic, grated

1 medium sweet onions, grated

1 small Asian pear, grated

1 bunch green onions chopped (save some green parts for garnish)

1 T pepper paste (Gochujang)

 

Mix all the marinade ingredients. Save 1/2 of the marinade for dipping sauce* or if you think your meat needs more marinade then use the saved mixture.

Toss the ribs with the marinade. Covered and refrigerated for at least 4 hours or overnight.

Grill or broil the meat for 15 minutes or instant read thermometer is at 150 degrees F.

Arrange pork galbi on top of lettuce leaves, sprinkle some toasted sesame seeds.

Serve with steamed rice, homemade kimchi and thinly sliced raddish.

 

*Bring the extra marinade to a soft boil for your dipping sauce.

*YOU CAN MAKE BEEF OR CHICKEN GALBI/KALBI USING THE SAME MARINADE. IT'S AS GOOD AS THE PORK GALBI.

I love, love this dish.

 

 

 



FILIPINO LECHON, KIMCHI TACO

So, basically this can also be called a kitchen sink dish since i have all the ingredients ready and available, just waiting to be used. But, kitchen sink doesn't sound appetizing hence the name Filipino Lechon Kimchi Taco.

 



Ingredients:

Filipino Lechon - I have the whole roasted pigs' head in the freezer from our Thanksgiving celebration. Pig Roast

Kimchi - Homemade yes ..... i do make my own.

Ramp pesto - i made them last month and froze some for future use. Recipe to follow

 

Onions - i had red onions, but you can use any kind of onion.

 

Cilantro - happened to make guac last week so i had some cilantro left

 

Sriracha Aioli - just mixed sriracha sauce and mayo

 

Corn Tortilla - i had some left over when i made the guacamole. Yes, i fry my own corn chips, given the time. Fry your own

 

 "An amalgamation of delicious flavor" Will definitely make this again. I'm thinking of roasted chicken, i know it'll taste as good.

 

slather a spoon or two of pesto

Then add kimchi, depends on how much you want

Add chopped lechon w/c was broiled quickly just to crisp up the skins



 

Garnish with thinly sliced onions, red radish cilantro and sriracha aioli

Not for the faint of heart...... made some sisig out of this as well. Will blog my sisig taco next ;)

 

 

 

 

Ddeokbokki (SPICY KOREAN RICE CAKE)

Kim B's version of  Ddeokbokkie is the best. Click  Panda and Mango and you'll see what i mean . He added pork, need i say more ;) I did a little bit of tweaking and substitution only because i didn't have some of the ingredients and i needed to skip some steps. But nothing that would compromise the recipe and taste, i promise.

So, so, so good!! I love the "plain-jane" but this version just made me love this dish even more.

Kim says " fantastic after a night of drinking" hmmm, that i have yet to try ;) and easily considered a comfort food which i agree.

Thanks, Kim!!!!

***Tubular rice cake is normally used in this dish but i opted for the sliced rice cake for faster cooking time and not as chewy in my opinion.

 I had to render the fat of the porkbelly. It had too much fat than the meat. I saved the lard for future use of course!

 I skipped the marinating step. I incorporated the onions, garlic and ginger into the mixture.

Used regular cabbage in lieu of napa cabbage.

 gochujang 

 No!! that's not a worm or what ever you are thinking ;p. That's anchovy paste, from my anchovy paste tube. I added anchovy and kombu (kelp) to the water to incorporated flavor to the rice cake

 Bring to a boil then add the rice cake cook until tender and chewy.

  

 I saved some for soup. Don't throw the kelp include it when you are ready to make your soup

 If you haven't tried this dish....It's a must that you give this a try!!!!

Ddeokbokki

Recipe : Kim B. (Panda and Mango)

"Feel free to adjust the amounts of ingredients. If you want less meat, use more cabbage and/or rice sticks. Rice sticks can also be found frozen, and are usually pre-sliced. If you can't find rice sticks, just serve this with rice."

1/2 lb pork sirloin or pork shoulder (I USED PORK BELLY)

1/2 head napa cabbage (I USED CABBAGE)

5 fresh rice cakes, or a large double-handful of the sliced frozen ones

1 small bunch green onions, roughly chopped
1/4 C toasted sesame seeds
3 heaping T gochujang
2 T soy sauce
1 T rice wine vinegar
1 t sugar
1 heaping T Korean crushed red pepper (or more)
4 garlic cloves, crushed
1 inch piece of fresh ginger, chopped and crushed
Salt and pepper to taste

**Cube the pork. Mix together the pork, garlic, ginger, sugar, rice vinegar and soy sauce. Let this marinate in the refrigerator for a few hours.

Heat a wok over high heat. Add peanut oil*. Stir in pork. Cook until no raw pork can be seen. Cover and reduce to medium low. Let mixture cook 20 minutes. Remove mixture to a bowl.

Add more oil and allow the wok to return to high heat. Add napa cabbage. Add salt and pepper. Cook until the cabbage is just wilted. Add the rice cake and pork mixture back in, along with green onion and sesame seeds. Stir to combine. Check seasoning, and adjust it with salt and pepper to taste.

****Skipped this step . I had to render the fat.

* Used some of the rendered fat but you can use canola oil or vegetable oil if you don't have peanut oil.

KIMCHI DOG

OMG!!!! Thanks to another great cyber friend for this idea. Tasha a.k.a Kalimah=;) posted a picture of a "tantalizing" hotdog sandwich, not an ordinary dog. It was that inviting and tantalizing that i promised myself to make them on my day off.

Well, today is my day off and as promised i made Tasha's Kimchi Dawg! lol!!! it was what i imagined it to be. One of THE best hotdog i've ever had...okay next to the Chicago dog w/c i also love.

If you haven't had kimchi, this probably will be a good way for you try and appreciate it. We love kimchi that i make them all the time. Pls. check for my homemade kimchi  HERE

The combination of the hotdog and the kimchi is just perfect and if you prepare your hotdog w/ panko (Japanese breadcrumbs)..OMG!!! heaven!!!

What you will need:

Kimchi- homemade or store bought (Available at the Asian produce/refrigerated aisle)
Hot dogs - we love the Ball Park Angus Franks
Hot dog buns
mayonnaise
pickle relish - optional
Cilantro - optional
Roma tomatoes - thinly sliced.

Assemble your own hotdog sandwich and enjoy!

Angus Franks is our favorite + Kimchi = Perfection



                                   Panko ( Japanese breadcrumbs) crusted hotdogs. You don't have to coat them w/ the breadcrumbs if you can't buy panko. But it adds texture to the sandwich.

Presenting to you one of THE BEST HOTDOG i've ever had=;)





KIMCHI TOFU

This is another kimchi dish that we like. Healthy, easy, simple and really good. First you have to make your kimchi base and the possibilities for more dishes w/ kimchi are endless. Check out my recipe for  KIMCHI  and another kimchi based dish KIMCHI STEW  .

Ingredients:
Kimchi (Store bought or homemade w/c i prefer)
Tofu (Firm- i prefer the Chinese tofu)

1. Bring kimchi to a boil.
2. Pat  dry the tofu cubes then pan fry.
3. Pour the hot kimchi to the tofu.
4. Serve with steamed white rice.

KIMCHI STEW

Pls. check Here for the Kimchi recipe.

I don't have any measurements for this dish. It's a matter of how much you want to make.

Ingredients:

Pork belly or pork butt (cut into cubes)
Green onions
Tamarind paste (I use sinigang mix (a Filipino tamarind mix)***

Water
S&P to taste

Kimchi

***Use vinegar in lieu of tamarind paste if not available.

Bring cubed pork to a boil. Add S&P let it boil until pork is cooked and tender. Add kimchi depending how hot you want your stew. Taste and if it's not sour enough for you, add tamarind paste. I usually add the whole sachet of the sinigang mix. Bring to a boil again until all ingredients are incorporated then lastly add the green onions.

I serve this w/ steamed white rice.

KIMCHI (Pickled Napa Cabbage/Bok Choy )

This recipe was given to me by Kim (my classmate during my Culinary school days)who married a Korean .

Fills 2, 2 quart jars

2 lbs. Chinese cabbage
salt
6 scallion- thinly sliced
4 garlic cloves - finely chopped
2 tablespoon ginger finely chopped
2 tablespoon Korean chili powder (substitute w/ chili flakes)
1 t sugar
2 tablespoon fish sauce

Procedure:
Quarter cabbage lenghtwise then cut in 2 inch pieces.
Pour 6 1/4 cups water in a large bowl and stir in 3 tablespoon salt.
Add cabbage (weigh down to keep submerged).
Cover and leave for 12 hrs., stirring occasionally.
Remove cabbage and reserve salted water.
Mix cabbage with remaining ingredients and 1 teaspoon salt.
Pack into clean, dry 2 qt. jars.
Pour in enough of the reserved salted water to cover cabbage.
(Leave 1 inch at top of jar)
Cover with non metallic lid and leave for 3-6 days until it has become sour enough for your taste.
Refrigerate.

With this Kimchi, you can make a lot more of delicious dishes!! Check this out... KIMCHI TOFU  and  KIMCHI STEW