Tag: main course
Korean Short Ribs (LA Galbi)
Korean Short Ribs (LA Galbi)
LA Galbi gets it‘s name from the city where Korean immigrants settled into and used this cut of beef ribs. Koreatown in Los Angeles just happens to be my favorite place to get the best Korean food in the U.S. Bulgogi Hut in Koreatown has great all you can eat beef short ribs that you can grill yourself table side.There are 2 different cuts of short ribs; flanken and English cut. English cut are cut into large single bone chunks and are best for slow cooking. Flanken cut short ribs are thinly cross cut across the whole 3-4 bone short rib. 1/3”-1/2” is the ideal thickness for grilling and broiling the ribs. Unless you have a bandsaw in your kitchen, you will have to ask your local butcher to cut them for you like this. Fortunately, just about every Asian market will already have the short ribs cut this way, prepackaged and ready to go.Making the marinade is really simple. If you aren’t able to find asian pears, you can substitute a green apple. The short ribs will need to marinate for at least 8 hours. Overnight is even better and will give more flavor to your short ribs. There are 2 options in cooking your short ribs. Typically, the short ribs are grilled over a charcoal grill. If you don’t have a grill, they can be broiled in the oven. Regardless of how you cook them, they will take 4-5 minutes a side, depending on the thickness. Once they are finished cooking, garnish them with toasted sesame seeds.
Equipment
- charcoal grill
- chimney starter
- charcoal
Ingredients
- 3 lbs beef short ribs 1/2” thick, flanken cut
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup rice wine
- 2 tbsp honey
- 2 tbsp sesame oil
- 1/2 Asian pear grated
- 1/2 medium onion grated
- 6 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp black pepper
Garnish
- sesame seeds
Instructions
- Mix all of the marinade ingredients together.
- Marinate the short ribs in a gallon sized freezer bag for 8 hours, preferably overnight.
- Let your charcoal get gray in your chimney starter. Pour into the grill in a single layer and place on the grate. Place the short ribs directly over the charcoal.
- Grill for 4-5 minutes a side.
Papaya Salad
Papaya Salad
Papaya salad originated from Laos, but is eaten in many Southeast Asian countries such as Cambodia, Thailand, and Vietnam. Each country has their own variation of the recipe; some containing crab, Thai eggplant, mango, unripened banana, apples, cucumbers to name a few. Papaya salad is always served with sticky glutinous rice.I first had papaya salad in high school in my Chinese class. A classmate of mine brought it in. I believe this was the first Thai food that I had eaten at the time. Sweet and spicy with a sort of funk to the flavor; that coming from the fish sauce and shrimp paste. You can adjust the heat levels to your liking by adding more or less Thai chilies.You can usually find fresh green papaya already shredded at most Asian markets. They sell it at mine for only $3.99lb. If you can’t find it already shredded, you’re going to have to do that at home. I happen to have a grating attachment on my food processor, so it took a whole 15 seconds to grate to whole papaya. You can also use a regular grater if you don’t have a food processor. The goal is to have the papaya simulate noodles. The long beans add a nice crunch to the salad.
Ingredients
- 4 garlic cloves minced
- 3 Thai chilies finely chopped
- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 3/4 tsp shrimp paste
- 1/4 cup dried shrimp chopped
- 1 lime juiced
- 1 lb green papaya shredded
- 4 oz long beans cut into 2” pieces
- 4 oz cherry or grape tomatoes halved
- 3 tbsp peanuts chopped
Instructions
- Mix together the garlic, chilies, fish sauce, palm sugar, shrimp paste, dried shrimp, and lime juice. Make sure the palm sugar is completely dissolved.
- Add in the shredded green papaya and long beans. Toss in the dressing.
- Add in the tomatoes and peanuts, tossing in the salad.
Jjamppong (Seafood Noodle Soup)
Jjamppong (Seafood Noodle Soup)
Jjamppong is a Korean spicy seafood noodle soup. Despite there being a ton of ingredients in this recipe, it’s fairly simple to make and takes little time. You can adjust the heat to your liking by adding more or less gochugaru. There are a couple routes you can go when selecting the seafood for this soup. The first is the buy a frozen seafood mix, usually consisting of crab, shrimp, mussels, clams, squid, octopus, and cuttlefish. Make sure that the seafood mix is defrosted before adding to the soup. The other route to go would be to customize what seafood goes into this soup by buying fresh seafood, still in the shell. This will cost more, but will yield tremendous flavor.
Ingredients
- 4 tbsp vegetable oil
- 6 garlic cloves minced
- 2 tsp ginger minced
- 5 green onions chopped
- 4 oz pork diced
- 1 mefium onion sliced
- 6 oz cabbage shredded
- 1 small zucchini julienned
- 1 small carrot julienned
- 4 tbsp gochugaru
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 cup shaoxing cooking wine
- 6 cups chicken stock
- 1/2 tsp salt
- 2 lbs frozen seafood mix.
- 2 portions Kalguksu noodles
Instructions
- In a large pot over medium high heat, sauté the garlic, ginger, and green onions for 2 minutes.
- Add in the pork, cabbage, carrots, zucchin, and onions. Sauté for 2 minutes.
- Add in the gochugaru and smoked paprika. Sauté for a minute.
- Add in the soy sauce and oyster sauce. Sauté for 30 seconds.
- Pour in the shaoxing cooking wine and chicken stock. Season with salt. Bring to a boil.
- Add the seafood mix and cook for 3 minutes.
- Bring water to a boil in another pot. Add the Kalguksu noodles. Boil for 5 minutes.
- Drain and rinse under cold water.
- Add a portion of the noodles to a bowl. Ladle over the seafood soup. Garnish with green onions.
