If galbijjim (Korean braised short ribs) is stale, here's from now on — 6 Chuseok meat dishes, the order more important than seasoning
It's disappointing when holiday meat is marinated well but still has to be chewed for a long time. Even with the same soy sauce marinade, the cooking process for steamed and grilled dishes is different. I've included galbijjim (Korean braised short ribs), thinly sliced stir-fried beef, and tteokgalbi grilled over charcoal, all cooked thoroughly. I'll also write down the steps needed for familiar meat dishes together. The measuring and volume of T is 15ml, and t is 5ml. Cup measurements are based on 240ml. The serving size varies by menu. Please check the volume below the ingredients. The powder's
Even if you season the holiday meat well
It's a pity if you have to chew it for a long time.
Even with the same soy sauce marinade, steamed with
The cooking process is different.
Cooked until well done galbijjim (Korean braised short ribs), sliced thinly and stir-fried
I tied together bulgogi, grilled tteokgalbi from Cheongdae.
Necessary for familiar meat dishes
I will write the order together.
Measurement and quantity
Large spoon T is 15ml,
The small alcohol t is 5ml.
The cup measurement is based on 240ml.
The serving size varies depending on the menu.
Please check the amount below the material.
The ml of powder is not weight but volume.
Leave some of the marinade and season it at the end.
Promoting and sleeping with
Please add it to the cooking time.
1. So galbijjim (Korean braised short ribs)
4 servings
material
Steam-cooked beef short ribs 900g · radish 250g
2 carrots · 4 dried shiitake mushrooms
12 peeled black walnuts · 8 pitted dates
spice
dark soy sauce 80ml · Liquor 120ml
Sugar 4T · minced garlic 8 sheets
Chopped ginger 1t · Pepper 0.5t
Rice syrup 2T · Rehydrated shiitake mushroom water 480ml
How to make it
The shiitake mushrooms are soaked in water 600ml for 3~4 hours.
Cut out the pillar, and the boiled water is filtered through a fine sieve.
Filter and keep 480ml.
The ribs are soaked in cold water for 30~60 minutes then
Boil in boiling water for 5 minutes and then rinse.
The radish and carrot are cut into large pieces.
Cut it and smooth the edges.
Pour water soaked with shiitake mushrooms on the ribs.
Add the marinade except for the jujube syrup and cover the lid.
Cover and boil on medium heat for 20 minutes.
After adding shiitake mushrooms, radish, carrots, and chestnuts
Reduce it with less heat and cook for about 1 hour.
Check that the floor doesn't dry out, and if needed
Add hot water gradually.
Add jujube and rice syrup and boil for 10 more minutes.
If the meat is still tough, water it.
Add it up and learn for 15~30 minutes more.
When it gets soft, open the lid.
Please simmer the broth until it is glossy.
Cooking takes about 90 minutes or more, soaking is separate.
Before the ribs become soft
Don't let the soup boil over from the beginning.
I fell asleep quickly on galbijjim (Korean braised short ribs) and then
I have only ever squeezed the broth.
After that, first check if the meat is soft.
In the end, we had to adjust the concentration.
2. Spicy pork belly galbijjim (Korean braised short ribs)
2~3 servings
material
Pork ribs 680g · 1 onion
2 types of real radish · Water 240ml · Cooking oil 1t
spice
Sugar 2.5T · Vinegar 0.5T
dark soy sauce 2.5T · Jajang 2.5T
[HANKKI_TERM_0000] 1.5T · [HANKKI_TERM_0001] 1~3T
Ketchup 1T
How to make it
Cut the pork ribs into one piece each and dry them well.
Slice the onion into large pieces.
I also cut the real wave long.
Place the pork belly in a wide pan with oil.
We bake the surface with a sensor flame to make it look nice.
Add sugar and vinegar and burn it.
Please mix it evenly.
Soy sauce, anchovy paste, garlic, onion, scallions,
[HANKKI_TERM_0000] and stir-fry with ketchup.
gochugaru (Korean red pepper flakes) is mild to eat
Put it from time 1T.
Pour 240ml of water and boil, then put the lid on.
Cover it and cook it for about 40 minutes on low heat.
Check in the middle and refill the water when the floor dries up,
Please adjust the texture when the meat becomes soft.
It takes about 55 minutes to cook.
The taste of salted fish varies from one jar to another.
Leave some behind and look at it later.
It is a marinade that contains the sourness and sweetness of ketchup.
3. Bulgogi
2~3 servings
material
450g for beef bulgogi · 1 bunch of fresh sliced scallions
30g of thinly sliced carrots
spice
Liver 120ml · Liver onion 60ml
[HANKKI_TERM_0000] 4 pieces · Ground ginger 1t
dark soy sauce 2T · brown sugar 2T · sesame oil 1T
A little pepper
How to make it
The meat is in the opposite direction of the grain
Prepare thinly sliced beef for bulgogi.
Grate the apple and onion and mix all the seasoning.
Unroll one piece of meat at a time and marinate it in the seasoning.
Mix it after mixing, then mix in scallions and carrots.
Leave it in the refrigerator for more than 30 minutes.
To the fan who was heated by the middle-strength fire, it was too much at once.
Don't put too much and stir-fry it in batches.
Uncook the meat slowly and cook it until it is cooked through,
Please turn off the light when you cancel the self-creation.
Stir-fry for about 5~8 minutes, refrigerate
It takes more than 30 minutes to put them to sleep separately.
Since the meat is thin, it's better to boil it for a long time.
I like to stir-fry it and share it.
4. LA ribs grilled
4~6 servings
material
LA ribs 1.5kg · 1 pear
1 onion · 8 cloves of garlic
spice
[HANKKI_TERM_0000] 80ml · Water 80ml
Honey 60ml · Grated ginger 1t
sesame oil 2T · Pepper 1t
How to make it
The ribs are washed off the bone powder
Soak it in cold water for 10~20 minutes and remove the moisture.
The amount of pear with skin and seeds removed and sliced
Prepare about 480ml.
Grind the pear, onion, garlic and ginger finely.
Soy sauce, water, honey, sesame oil and pepper
Mix it and coat the ribs evenly.
Seal it tightly and refrigerate it for more than 1 hour.
After heating the fan to medium heat, overlap your ribs.
Please don't upload it and bake it front and back.
Thin ribs take about 5~8 minutes on a baking sheet.
Hold it and check the cooking.
When the marinade starts to burn, turn down the heat,
Cut the cooked ribs between the bones and place them in a container.
Preparing the marinade and removing the blood
Refrigeration and freezing are separate.
Without pouring all the seasoning
We bake it from the moment it's coated with the meat.
5. One bite tteokgalbi
2~3 servings
material
Ground beef 450g
0.25 pieces of finely chopped onion
Well-grounded real sand 1.5 degrees
1t of edible oil to apply on the fan
spice
dark soy sauce 2T · Sugar 1T · Honey 1T
Alcohol 1T · Liver 1.5T
minced garlic 1T · Ground ginger 0.5t
sesame oil 0.5T · Two pinches of pepper
How to make it
The onions and scallions are finely chopped, and the meat is
Prepare the beef with no thick tendons.
Seasoning and vegetables on the meat
Put it in and stir vigorously for 2~3 minutes.
Stored in the refrigerator for more than 2 hours
Shape it into a small oval shape at the back.
The thickness should be enough to ripen well all the way to the middle.
Please adjust it to about 1cm.
Apply a thin layer of oil to the pan
It is roasted front and back in the medicinal herbs.
By controlling the fire so that only the outside doesn't burn
Please cook it thoroughly until the center is cooked.
Preparation about 15 minutes, refrigeration
It takes more than 2 hours to put them to sleep separately.
Baking takes about 8~12 minutes
It depends on the thickness of the mesh.
It is more accurate when you check the center temperature of 71℃.
6. Doenjang coffee suyuk
4~6 servings
material
Whole pork belly or front leg meat 1.35kg
1 onion · 12 cloves of garlic
Thinly sliced ginger 2T · water 2.4L
spice
Doenjang 2T · brown sugar 1T
Unsweetened instant coffee 1T
How to make it
Sliced meat and large onions,
Put garlic and ginger in the pot.
Please dissolve doenjang, sugar, and coffee in water and pour it over.
Cover with the lid and boil on medium heat for about 1 hour.
When it boils over, flip the meat, and it won't overflow.
Control the fire to the extent that it doesn't burn out.
Please lower the temperature with low heat and cook for another 15 minutes.
When the water runs low, replenish with hot water,
Check if the thick part has cooked.
Drain it, let it cool for a moment, then slice it thinly and serve.
It will be warmer than cooling it down for too long.
It's good to eat it inside.
It takes about 75 minutes to cook.
Coffee mix with sugar and cream
Instead, I use unsweetened coffee.
Please cook it longer depending on the thickness of the meat.
Soupy meat is a little bit when it's warm
I liked cutting it.
Just keep everything in the bag from the beginning
It doesn't get less hungry while you're eating than it does before.
Steaming takes plenty of time, grilling
Please reduce the amount you upload at once.
Even if you change one thing for each type of meat
The flow of preparation has changed.
If you choose one of the six as the main one first
The rest of the setup is also much easier to choose.
If you have decided on galbi menu, please continue to choose the foods to prepare for Chuseok together.
#Chuseok meat cooking · #Chuseok food
#Festive meat side dish · #galbijjim (Korean braised short ribs)
#Piggalbijjim (Korean braised short ribs) · #Pigbackgalbijjim (Korean braised short ribs)
#Beef Bulgogi · #LA ribs
#Tteokgalbi · #Suyuk
#Meat marinade · #Festive table setting
#Guest Invitation Cooking · #Home-cooked Meal Recipe
#One meal workshop