Korean Steak Tartare

Yukhoe 육회

Yukhoe refers to a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used. The beef is thinly julienned with the fat removed, then mixed with seasoning.

For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic, sesame seeds, black pepper and julienned bae (Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.

Yukhoe can be also made with other variety meats, such as liver, kidney, heart, cheonyeop, or yang, in which case the dish is called gaphoe (Hangul: 갑회, hanja: 甲膾). The ingredients are thoroughly cleaned and salted, then rinsed and dried to remove unpleasant odors. Gaphoe is usually seasoned with sesame oil, salt and pepper, and is served with a spicy mustard sauce.

Yukhoe is assumed to have been introduced from China into Korea during the Mongol conquests in Goryeo period, and was popularized in the Joseon era. According to the 19th century cookbook Siuijeonseo (Hangul: 시의전서, hanja: 是議全書), thin slices of tender beef are soaked to remove blood before being finely shredded. The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt. Its dipping sauce, chogochujang (Hangul: 초고추장), chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey.

Meat in Korean cuisine has highly detailed classifications regarding freshness, quality, and part differentiation for specific cooking methods. Sinceyukhoe uses raw beef, freshness is the most important criterion, and for this typical dish's beef it is recommended to use no more than one day after defrosting, and traditionally should not be aged more than one day after slaughtering. Regular Korean yukhoe customers often patronize trusted restaurants or butcher's shops which have well-known, high-quality beef distributors.

Since 2004, the Korean Government has run the Beef Traceability System. This system requires ID numbers with the age of the beef animal of origin, supplier, distributor, the beef's grade, and butchering date and originating butchery. Most of the good beef restaurants in Korea list their beef's information on the wall. Also, butcher shops post signs saying, "New beef coming day ( Hangul : 소 들어오는 날 )": These words have become a well-known idiom in Korea. and it means newly butchered beef supplied at the day.

Raw beef can be contaminated with pathogenic bacteria, with enterohemorrhagic E. coli (O111 or O157:H7) being of particular concern. But only by freshness of beef, the risk can be reduced.

Ingredients:

½ pound of fresh filet minon (tenderloin) or fresh beef flank steak

Korean pear

soy sauce

honey (or sugar)

sesame oil

garlic

ground black pepper

salt

sugar

roasted sesame seeds

pine nuts

Directions:

Steak Preparation:

1. Slice the beef into pieces ⅛ inch thin, and then cut it thinly again to make small match sticks. Keep it in the fridge.
2. Mix 2 cups of cold water with 1 ts sugar in a bowl. Julienne the pear into 1 cup’s worth of matchsticks. Add it to the sugar water to keep the pear from going brown.

Make sauce:

1. Mix 6 cloves of minced garlic, 1 tbs of soy sauce, 1 tbs of honey, 2 tbs of sesame oil, and ¼ ts of ground black pepper in a bowl.

Put it together:

1. Combine the beef with the seasoning sauce and 2 ts of sesame seeds.
2. Strain the pear and place it on the bottom of a serving plate and add the seasoned beef over top.
3. Sprinkle several pine nuts over top and serve as a side dish with rice or with alcohol.

Doneeeee!!~ ≧◔◡◔≦

Korean Steamed Dish (Beef)

Galbijjim 갈비찜

Galbijjim or kalbijjim is a variety of jjim or Korean steamed dish made with galbi (갈비, short rib). Beef galbi is sometimes referred to as "gari" (가리), so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).

In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings (밤단자), chicken jjimand autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.

Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat till the bone to allow seasoning to seep in. Surplus fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt (깨소금), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring from time to time. When the meat is almost cooked additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts and boiled once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of the dish. Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap(합, bowl with cover).

There is a galbijjim street in the district of Dongin-dong, Daegu, in South Korea. It is known as the original home of hot and spicy galbijjim (매운갈비찜), as a restaurant owner served the first plate of hot and spicy galbijjim as anju for makgeolli in 1972. The district still maintains its reputation as being the place to go for tasty galbijjim.

Jong-galbijjim (종갈비찜) is a variety of pork galbijjim from the Gyeonggi-do region. Pork ribs are marinated in ginger juice, soy sauce, minced garlic, sesame oil, ground sesame with salt, and pepper. The dish is cooked on a high flame and the sauce is reduced accordingly.

Ingredients:

2 lbs (about 1 kg) of beef short ribs

water

cooking wine

soy sauce

black pepper

brown sugar

garlic

green onion

onion

sesame oil

carrots

radish

shiitake mushrooms

mulyeot (corn syrup)

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.

~~~≧◠●◠≦~~~

Korean Beef Barbeque

Bulgogi 불고기

Bulgogi is a Korean dish that usually consists of grilled marinated beef. It is listed at number 23 onWorld's 50 most delicious foods readers' poll compiled by CNN Go in 2011.

The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated meat, cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.

Bulgogi is believed to have originated from Goguryeo, when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani (너비아니), meaning "thinly spread" meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.

Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten together.

Bulgogi is served in barbecue restaurants in Korea, and there are bulgogi flavoured fast-food hamburgers sold at many South Korean fast-food restaurants. The hamburger patty is marinated in bulgogi sauce and served with lettuce, tomato, onion, and sometimes cheese. It is similar to a teriyaki burger in flavour.

The October 2011 issue of Jamie magazine featured a stall selling bulgogi steak baguettes outside Arsenal FC's Emirates Stadium. The same stall was featured in Nicholas Lander's food column in the Financial Times in October 2012. Texas Rangers outfielder Shin-Soo Choo endorsed bulgogi in an advertisement in the March 12th, 2014 issue of The New York Times.

Ingredients:

1 pound of beef tenderloin

sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

Marinade (for 1 pound of beef):
½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 teaspoon minced ginger
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot

Directions:

1. Mix all the marinade ingredients in a bowl.
2. Add the sliced beef and mix well.
3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.

For Vegetarians:
Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.

1. Soak the dried shiitake mushrooms in warm water for several hours until they’re soft.
2. Squeeze out any excess water and slice each mushroom thinly.
3. Slice some white mushrooms, carrot, and onion.
4. Mix all of it together in the marinade.
5. Grill, pan-fry, or BBQ.

(⊙o⊙(☉_☉)⊙.⊙)"

Korean Soup (Beef)

Beef Short Ribs Soup (Galbitang) 갈비탕

Galbitang is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. The short ribs, or "galbi" also refers to grilled short ribs in Korean barbecue while the suffixtang is another name for guk. Hence, the Korean name literally means "short ribs soup" and is also called garitang, or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal. It is similar to seolleongtang, a soup made from the bones of ox legs.

Historical records on galbitang are found in records on table setting for Korean royal court banquets held in the 1890s. However, galbi, was assumed to have been eaten since the end of the Goryeo Dynasty (918 – 1392).

Galbitang has been a representative dish served at wedding receptions.

It takes about five hours to cook the whole dish. Slits are made in the top of the inner bones with a sharp knife before the ribs are cut to make the flesh separate easily from the prepared beef rib. The ribs are chopped into pieces of a 5-6 cm length, and a whole daikon is inserted into a pot with water over a high heat at first. As time goes by, the heat is lowered to a medium temperature. Once the beef becomes soft after being simmered for about four to five hours, the daikon is taken out of the pot. It is flatly sliced into a 3 cm length. The ribs are also taken out of the pot and seasoned with minced scallions, garlic, and pepper powder, sesame oil, a mixture of sesame and salt, and soy sauce. As the soup is chilled, fat floating on the surface is removed. The seasoned ribs and sliced daikon are again put into the pot and are simmered one more time.

Ingredients:

1 kg (about 3 pounds) beef short ribs
1 small Korean radish (or daikon), about 2 cups
1 medium size onion
12 cups water
Starch noodles (optional)
4 cloves of minced garlic
4 to 6 green onions, chopped
ground black pepper

Extra ingredients needed for the spicy version:
Hot pepper flakes

soy sauce

sesame oil

Extra ingredients needed for optional gyerannoreunjajidan (yellow egg paper strips) garnish for the nonspicy version:
2 egg yolks
a pinch of salt
1 teaspoon cooking oil

Directions:

Prepare the beef & broth:

1. Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water.
2. Drain the ribs and blanch in a large pot of boiling water for 10 minutes.
3. Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too.
4. Put the clean ribs back into the pot and add radish, onion, and 12 cups of water.
5. Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour.
6. Remove from the heat. Discard the onion and put the ribs and radish into a stainless steel bowl.
7. Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon.
8. Add about 1 cup of starch noodles and the minced garlic. Bring to a boil for a few minutes until the noodles are cooked. Taste a sample to check: they should be soft yet firm, with nothing hard inside.
9. Turn off the heat.

For nonspicy Galbitang, prepare the optional gyerannoreunjajidan (yellow egg paper strips):

1. Separate 2 egg yolks from the whites. Remove the white stringy stuff from the yolks. Mix with a pinch of salt.
2. Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
3. Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
4. Slice it thin strips and set aside.

Put the soup together:

1. Slice the radish into bite size pieces and put some into 2 large, shallow bowls.
2. Add 2 or 3 ribs to each bowl.

For spicy galbitang:

1. Add 2 teaspoons of hot pepper flakes, 1 tablespoon of chopped green onion, 2 teaspoons of soy sauce, 1 teaspoon of sesame oil to each bowl. Mix well.
2. Reheat the soup and add some broth and noodles to each bowl.

For nonspicy galbitang:

1. Reheat the soup and add some broth and noodles to each bowl.
2. Add the gyerannoreunjajidan on top and sprinkle with chopped green onion.

Da Meogeosseoyo 다머겄어요  :>