31
Aug 11

Korean Braised Beef Short Ribs (Galbi Jjim)

Raise your hand if you don’t love galbi jjim. That’s what I thought. I made this once before a while ago, and fortunately for my hubby, I made it again the other day. The recipe is from Maangchi whom I’ve been following for years. All of her recipes that I’ve tried are soooo yummy…just like how things should taste. Usually though, I tend to tweak her recipes, but I decided to follow her directions and measurements exactly as it is.  Yes, measurements!  I measured this time, and the end result was phenomenal!

Maangchi’s Galbi Jjim

Ingredients:

  • 2 lbs of beef short ribs (about 1 kg)
  • Water, 2 cups
  • Cooking wine, 1 tbsp
  • Soy sauce, 4 tbsp
  • Black pepper, 1 tsp
  • Brown sugar, 1 tbsp
  • Garlic, 8 cloves minced
  • Green onion
  • 1/2 Onion, sliced
  • Sesame oil, 1 tbsp
  • Carrot
  • Radish
  • 5 Shitake mushrooms
  • Mool yeot (corn syrup), 2 tbsp
Directions:
  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
  5. Throw away the boiling water and clean the pot.
  6. Place the clean beef short ribs in the pot.
  7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar. Add it to the short ribs in the pot.
  8. Boil it over medium heat for 20 minutes.
  9. While it boils, you can prepare the other ingredients: Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls ). Cut the soaked shiitake mushrooms into bite size.
    *tip: You can add several skinned chestnuts and gingko nuts.
  10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat.
  11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates.
  13. Transfer galbijjim to a platter before serving.

Alright, you ready for awesomeness???

I used 9 shitake mushrooms, because the ones I got were small.  And I like this picture, because of the heart.  Do you see it?

The packaging said to soak for 30 minutes, but Maangchi says to soak for 4-6 hours. That’s a big difference! I’ve never used shitake mushrooms, and I didn’t want to screw this up.  So I emailed her, and she was kind enough to respond! I guess it depends on the mushrooms, but I just decided to soak them for about 4 hours.  I really wanted to follow directions this time.

I was lucky enough to find go to the market to find out that this was on sale! I love it when that happens!

Cut them between the bones.

And them make slits on the opposite side of the bone. I made two slits in each.

I know it’s not the prettiest photo with all that stuff floating around, but do you want visuals or not? Soak the ribs in cold water for 30 minutes to an hour, changing the water a few times. This will get rid of any blood there might be. This step is optional if you’re pressed for time. BTW, these ribs don’t have slits in them, because I forgot. I actually took them out of the water and slit them and put them back. That’s what happens when you take a million photos while you cook.

Boil a pot of water.  Then boil the ribs for about 5-1o minutes. How do you like the black and white? Just wanted to try something different.

After the quick dip in the jacuzzi, give them a nice cold shower (just rinse…no shampoo). Clean your pot and put the ribs back in the pot. I could just eat them right now! I know Kuma would. She smelled her way to the kitchen at this step.

In a bowl, get the sauce ready: water, soy sauce, garlic, onion, cooking wine, and brown sugar. If  you don’t have cooking wine or sake, try soju, or whatever floats your boat.  Just kidding. Or am I…

Shower the ribs with the sauce. They’re having a good time. Let them boil in medium heat for 20 minutes.

While you wait, prepare the veggies. Peel the carrot and radish, and cut them into chunks.

Round the edges, making them into the best possible balls you can make. It’s a lot harder than I thought. You can skip this, if you’re not feeling it. It’s more for looks and so that the edges won’t break off while cooking and stirring.

As you can see, I’m not a pro. I probably wasted about a quarter of the veggies.  Oops.

Let the veggies join in on the jacuzzi. Oh yes, I gave it some spicy colorful action. I love adding dried red peppers to things. Let it all simmer for about one hour over low heat. Give it a nice mix from time to time.

After one hour, add the mool yeot, sesame oil, and black pepper. I really wanted to use honey instead, but gave in to the mool yeot for the sake of following directions and perfecting it. You’ll notice that there is still a good amount of liquid. Turn up the heat, and let it evaporate while mixing constantly. Then it’ll look like this…eventually! I must say that this was my least favorite part. But just look at the bones! 8 out of 9 pieces of ribs had fallen off the bones! Imagine how tender it was. I want this now!

Green onion rain this bad boy. All you need is some rice, and you’re set for life. It’s money, honey!

Korean Braised Beef Short Ribs (Galbi Jjim)

Ingredients

◦ 2 lbs of beef short ribs (about 1 kg)
◦ Water, 2 cups
◦ Cooking wine, 1 tbsp
◦ Soy sauce, 4 tbsp
◦ Black pepper, 1 tsp
◦ Brown sugar, 1 tbsp
◦ Garlic, 8 cloves minced
◦ Green onion
◦ 1/2 Onion, sliced
◦ Sesame oil, 1 tbsp
◦ Carrot
◦ Radish
◦ 5 Shitake mushrooms
◦ Mool yeot (corn syrup), 2 tbsp

Instructions

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
5. Throw away the boiling water and clean the pot.
6. Place the clean beef short ribs in the pot.
7. Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar. Add it to the short ribs in the pot.
8. Boil it over medium heat for 20 minutes.
9. While it boils, you can prepare the other ingredients: Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls ). Cut the soaked shiitake mushrooms into bite size.

*tip: You can add several skinned chestnuts and gingko nuts.
10. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.

*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat.
11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates. Transfer galbijjim to a platter before serving.
http://cynthiakim.com/2011/08/31/korean-braised-beef-short-ribs-galbi-jjim/


30
Aug 11

In-N-Out

I love In-N-Out.  I always get extra raw onions…none of that animal stuff.  Oh, and don’t forget the chili peppers.

So what’s for lunch, guys?


27
Aug 11

Being Beachy

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25
Aug 11

Thursday…the new Friday

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Kuma can’t wait for the weekend to start.

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24
Aug 11

Skinny Chicken Curry

It’s so difficult for me to write recipes for things that I just make on my own, because I never measure. And even if I can get an idea of how much stuff I started out with, I add more of this and more of that as I cook, that I totally lose track. It’s a bad habit of mine…throwing things into my food no reservations. Let me attempt to write this “recipe”…

The reason I call it ‘Skinny’ is because it’s almost fat-free (if you want it to be) with very little carbs (also, if you want it to be). Sometimes I like being a fatty, but when you can be skinny without sacrificing any of the taste, why not?? And believe me…you won’t even know that it’s a skinny curry.

One more thing, I made a whole batch enough for about 4-6 servings.  You can freeze it and just pop it in the microwave later on for a quick meal when you don’t feel like creating cleaning up a giant mess.  I don’t mind creating a giant mess…I just hate cleaning it up after.

Skinny Chicken Curry

Ingredients:

  • 3-4 Chicken breasts
  • Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
  • Minced garlic
  • Minced ginger
  • Olive oil
  • Curry powder, 4-5 tbsp
  • Ground cinnamon, 1 tbsp
  • Paprika, 1 tbsp
  • Brown sugar, 2 tbsp
  • Tomato paste, 2 tbsp
  • Plain yogurt (I used fat-free), 1-1 1/2 cup
  • Coconut milk (I just used regular fat-free milk), 1/2 cup
  • 1 Lime
  • Cayenne pepper, 1 tsp
  • Salt and pepper to taste

Directions:

  1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
  2. Prepare all veggies, including garlic and ginger (minced).
  3. Heat a generous amount of olive oil in medium heat and sauté veggies.
  4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
  5. Add chicken, tomato paste, yogurt, and milk.
  6. Let it simmer and stir constantly.
  7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.

Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.

Once upon a time, there was a family of chicken breasts…Papa chicken, Mama chicken, and Baby chicken. Doesn’t it look like that?? Anyways…………………Rinse the chicken breasts, pat them dry, and cute them into bite-size pieces.  You can trim the fat on it if you want. I did, because this is for my Skinny Chicken Curry.

Place the chicken pieces into a bowl.  If you want (and this is totally optional), add some cooking sake and pepper while they wait to be cooked. Do you mind working with raw chicken? I know some people do, but I don’t mind at all. The only thing I hate is washing my hands constantly.

Prep all the veggies.  I always think the more the merrier, but hubby disagrees. Oh well, I’m cooking, so more it is.  And don’t be shy with the garlic and ginger.

Heat a pan with olive oil, and let the veggies sweat a little. Aren’t the colors so pretty? I love purple onions.

Now add the garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes. I know…it doesn’t look very curry-ish. That’s exactly what I thought. Just wait!

Calm down…this is not mayo! It looks kind of gross, I know. But it’s fat-free plain yogurt! Now you can turn that frown upside down. Go ahead and add the chicken, mayo yogurt, and tomato paste.

Whew! Now it’s looking more like curry. Just stir, simmer, stir…and keep stirring. And of course I picked up that piece of onion and ate it.

When you feel like you can’t wait any longer, squeeze in a lime (that’s hubby’s finger)…

Add some cayenne and black pepper…

Plate and add some cilantro on top for some fresh flavor! I ate this for days. I used cauliflower rice, so it’s totally guilt-free! Enjoy!

Skinny Chicken Curry

Ingredients

◦ 3-4 Chicken breasts
◦ Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
◦ Minced garlic
◦ Minced ginger
◦ Olive oil
◦ Curry powder, 4-5 tbsp
◦ Ground cinnamon, 1 tbsp
◦ Paprika, 1 tbsp
◦ Brown sugar, 2 tbsp
◦ Tomato paste, 2 tbsp
◦ Plain yogurt (I used fat-free), 1-1 1/2 cup
◦ Coconut milk (I just used regular fat-free milk), 1/2 cup
◦ 1 Lime
◦ Cayenne pepper, 1 tsp
◦ Salt and pepper to taste

Instructions

1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
2. Prepare all veggies, including garlic and ginger (minced).
3. Heat a generous amount of olive oil in medium heat and sauté veggies.
4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
5. Add chicken, tomato paste, yogurt, and milk.
6. Let it simmer and stir constantly.
7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.
Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.
http://cynthiakim.com/2011/08/24/skinny-chicken-curry/


23
Aug 11

Chicken Jorim

For those who don’t know what ‘jorim’ means…

‘Jorim’ is basically a Korean term for simmered.  A dish with meat, fish, and/or vegetables that has been simmered for a long time in a sauce is referred to as a ‘jorim.’  The sauce is usually soy sauce based along with a bunch of other stuff as you please.

When one of my besties, Sunny AKA Eli’s mommy, mentioned making chicken jorim, I asked her for the recipe right away. It’s easy, yummy, and I had a lot of chicken drumsticks at home. Freaking Costco…

Sunny’s Chicken Jorim

Ingredients:

  • 6-8 pieces of chicken thighs or drumsticks
  • Minced garlic
  • Chopped ginger (fresh kind)
  • Hyang Shin soy sauce, 1/4 cup
  • 1 Potato and or 1 sweet potato
  • 1 Onion
  • Brown sugar, 2-3 tbsp
  • Sesame seeds
  • Mirin or cooking sake, 2 tbsp
  • Black pepper, a lot
Directions:
  1. Rinse chicken and pat dry.
  2. In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
  3. Put chicken and sauce into a large pot, and mix it around.
  4. Cook for about 20 minutes or until ready using low to medium heat.
  5. Chop up the veggies into chunks.
  6. About a third of the way into cooking time, add the vegetables, and mix it around.
  7. Mix it around a few times while cooking.  Chicken should be tender, not tough and chewy.

Get all that dark meat chicken you didn’t know what to do with, and give them a nice rinse and pat dry.  Place them in a large pot.  It’s OK, they don’t know what’s coming.

This is Hyang Shin soy sauce that Sunny loves.  If you’re too lazy to go pick it up (like I usually am…hey, the Korean market in SD is a 15-20 minute drive for me), then no worries.  Just use regular soy sauce and more sugar.

Mix the following in a bowl: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water (about the same amount as the soy sauce). This what my sauce looks like.  I don’t know if it’s the right way, but too much garlic is never the wrong way.  Feel free to taste it.  It should be sweet…not like candy sweet but just sweet enough for your buds.  Oh, and it should be garlicky and gingery.

In case you were wondering, this is how much garlic and ginger I used.

Pour the sauce into the pot, and watch the chicken pieces do a happy dance.  They are legs after all.  By the way, I know this looks like way more sauce than the recipe called for…because it is.  I always end up doing that.  But I’m pretty saucy.

Cook on low to medium heat.  Very important that it’s low to medium…Sunny highlighted in yellow in her email.  Please disregard water spots on the pot.

Chop up your veggies.  I used 1 onion, 1 sweet potato, and 2 jalapeños of course.  Play Maroon 5 on your laptop for a more enjoyable cooking experience.  Hint: If you’re gonna pick between a potato and sweet potato, please use a sweet potato.  Trust me.

Throw them into the party and mix it around.  Sunny’s original recipe called for all of the veggies to be thrown in along with the chicken and sauce at the same time. When I did that the first time though, my veggies ended up being a bit overdone and soggy.  It was probably since I had way more sauce than what her recipe called for.  You can try to figure it out, or you probably know more than I do what’s better.

Oh, juicy juicy!  Sweet garlic gingerness!

Before serving, chop up some green onions to sprinkle on top.  I love green onion rain.

I know you’re wondering where the dried red peppers came from.  I threw them into the pot sometime during cooking for some color, but I forgot the take a photo.  I like to throw dried red peppers into things for color, not to mention the extra kick it gives.  And do yourself a favor, and try a sweet potato.  It tastes just like honey!  Remember, chicken should be tender, not soft and chewy! Also highlighted in her email…

How good does that look?

Chicken Jorim

Ingredients

◦ 6-8 pieces of chicken thighs or drumsticks
◦ Minced garlic
◦ Chopped ginger (fresh kind)
◦ Hyang Shin soy sauce, 1/4 cup
◦ 1 Potato and or 1 sweet potato
◦ 1 Onion
◦ Brown sugar, 2-3 tbsp
◦ Sesame seeds
◦ Mirin or cooking sake, 2 tbsp
◦ Black pepper, a lot

Instructions

1. Rinse chicken and pat dry.
2. In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
3. Put chicken and sauce into a large pot, and mix it around.
4. Cook for about 20 minutes or until ready using low to medium heat.
5. Chop up the veggies into chunks.
6. About a third of the way into cooking time, add the vegetables, and mix it around.
7. Mix it around a few times while cooking. Chicken should be tender, not tough and chewy.
http://cynthiakim.com/2011/08/23/chicken-jorim/


22
Aug 11

Pacific Fish Center, Redondo Beach

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We had Sunday Funday at Redondo with some friends…including our center of attention, baby E! He certainly made my week, and I’ll be staring at the gazillion pics I took of him all day everyday.

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21
Aug 11

Life’s a beach.

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Spent allll day at Laguna Beach yesterday, and now I’m paying for it. I was eaten by the waves, I busted my lips open, and I’m as red as a lobster…but it was worth it!

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18
Aug 11

Crab Hut… Feeling Shrimpy

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18
Aug 11

Joe Jost’s Pickled Eggs

No, it’s not Easter.  MK somehow came across this recipe, and he really wanted to try it.  Apparently, Joe Jost’s is a tavern in Long Beach that’s been around since 1924!  I did some quick research, and these pickled eggs are famous!  According to their website, they’ve sold over 7,000,000 eggs!

Joe Jost’s Pickled Eggs

Ingredients:

  • 8 hard-boiled eggs, peeled
  • 1 (12 ounce) jar yellow chile peppers
  • 2 tablespoons pickling spice
  • 1 cup white wine vinegar
  • 1 1/2 scant cups water
  • 1 tablespoon sugar
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Directions: Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don’t refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

MK also read somewhere that it’s better after three weeks.  So long!

In go the eggs!  I think hard-boiled eggs are so cute.

I know the recipe doesn’t include onions and jalapeños.  It was MK’s idea this time…not mine.  I promise.

Fill it to the top, and set it aside.  The smell of vinegar is making my mouth water.  Yum.

I can’t help but stare at stuff I’m pickling.  I do that quite often.  Like it’s gonna speed it up or something…

Two days later, I had to try it.  I’m not gonna wait three weeks!  I was only allowed to eat one though.  He wants to wait three weeks.

The verdict: Weird but addicting.  Especially with the peppers, jalapeños, and peanuts!  Total beer food.

Joe Jost’s Pickled Eggs

Ingredients

◦ 8 hard-boiled eggs, peeled
◦ 1 (12 ounce) jar yellow chile peppers
◦ 2 tablespoons pickling spice
◦ 1 cup white wine vinegar
◦ 1 1/2 scant cups water
◦ 1 tablespoon sugar
◦ 1 teaspoon turmeric
◦ 2 teaspoons salt

Instructions

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.
http://cynthiakim.com/2011/08/18/joe-josts-picked-eggs/