I wish I can rewind to last night’s spring roll party! I invited some of my girls over for dinner, since my hubby is away on business for the week. I can’t rewind, so I might as well blog about it. I had two kinds of meat, galbi and dweji bulgogi (spicy pork). I have a recipe for really good dweji bulgogi here. You must try. But I just bought the pre-marinated kind at the Korean market yesterday, because the prep for spring rolls takes so long! We had another night of fun, as we always manage to do. Of course, we ended the night with something bad after talking about how healthy spring rolls are. I bought a new ramen that just hit the shelves in the US after a lot of hype in Korea. It was OK. You can check out my spring rolls recipe here.
I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?
Galbi in Slow Cooker
- 4 lbs beef short ribs
- 12 cloves garlic, crushed
- 6 green onions, chopped
- 3 tbsp minced ginger
- 1/4 brown sugar
- 1 1/2 cups soy sauce
- 1/4 cup sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup cooking sake
- 2-3 tbsp red pepper flakes
- toasted sesame seeds
Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.
What do you think? How easy was that?
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
- 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
- 5 Shitake mushrooms
- Mool yeot (corn syrup), 2 tbsp
- Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
- Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
- Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
- Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
- Throw away the boiling water and clean the pot.
- Place the clean beef short ribs in the pot.
- 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.
- Boil it over medium heat for 20 minutes.
- 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.
- 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.
- 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.
- 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.
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!
One of my besties, Hannah, gave the girls this simple and yummy idea during our recent girls’ trip to Warner Springs. I don’t know why we never thought of doing this before! It’s so fresh, tasty, and fun! It does take some prep time, but what doesn’t, right?
Here is her recipe…literally cut and pasted from her iPhone.
Viet rice wrap (use large bowl of cool water at the table to dip dry rice discs through before adding fillings)
Vermicelli noodles (boiled and cooled)
Fish sauce (dilute w water, lime juice, touch of minced garlic)
Garlic chili sauce
Meats u can use any or all of the following:
Shrimp (just got frozen packs at hk mart)
Spicy dweji bulgogi
Produce (pick n choose what u like) or use all for a fancy feast:
Sliced Bell pepper
Sliced White onion
Sliced napa cabbage
Sook joo namool (bean sprout)
Prepped produce looks great arranged around a circular platter with noodles piled in the middle.
Here we go!
I only got the essential veggies. And by “essential,” I mean the ones that I can’t live without. First, rinse the easy ones (no knife necessary): sook joo namool AKA mung bean sprouts, cilantro, and mint. No, I’m not at a pho restaurant.
Chop, chop, chop…OK, so carrots aren’t really one of my essentials, but I just added them for color since I had some sliced up anyways. But the rest are absolutely necessary (again, for me).
Next, the stars of the show: the rice noodles and rice paper wraps. Zion market in SD didn’t have rice papers…bummer! So I went to 99 Ranch which is, thankfully, not too far. I’m glad though, because the selection was way better than what the Korean market here would have carried. I forgot to snap a shot of the noodles before I tore open the bag. Oops.
Boil and cool the noodles. I usually limit my carb intake, but I couldn’t resist for this meal.
Next, prepare the fish sauce. I don’t like to buy fish sauce that’s been flavored, because you end up buying a bottle that’s 75% water, vinegar and sugar. So, I bought a bottle of straight fish sauce (be careful…it’s a stinker), and I added a lot of vinegar, some water, brown sugar, chili sauce, and…a…whole…lotta…garlic. Oh, and I stole some carrots from the veggie prep to make it look like how it comes out at Vietnamese restaurants…except the carrots are thinly shredded at the restaurants. But whatever. I’m still fancy.
Now, on to the meats. You can use any kind of meat, or if you want to keep it veggie-style, you can do that too! But I’m a meat girl, so I got two kinds. I normally don’t buy pre-marinated meats at the markets, because I’m pretty sure they use a ton of sugar and other stuff I don’t care for. But I knew the prep would take too long, so I had to give in to pre-marinated Korean short ribs and spicy pork shoulder. Besides, you’re not eating much meat in quantity, if you think about it.
And there you go! Oh, forgot to mention…the rice papers are really stiff out of the bag. You have to dip it in a bowl of water, hence the silver pan of water. But only dip for a couple of seconds, as it’ll continue to soften on your plate!
Gettin’ my first roll on! Looks like it’s a gonna be a fatty. I was warned of being greedy and stuffing too much in one roll. But I’m an overdoer when it comes to food. Please excuse the ugly disposable plates.
Not bad for my first roll. It looks kind of messy, since it’s see-though. At least I garnished it with some mint! Hubby thought it was the best meal we ever had at home. Really?? I don’t know how I feel about that comment.