HOW TO COOK GALBI JJIM (RECIPE)

                               image source: wikipedia.org

Galbi jjim is a Korean version of braised ribs. It is cooked slowly to make sure the meat is tender and bones are almost falling off. Galbi Jjim is very popular in Korea and you can eat this food in almost all the restaurants in the country. You can use boneless beef but it won't be an original one so using the short ribs cut is the perfect meat for this dish. The point on using the rib cut is that the bone marrow has the touch of flavor that it can give richer taste to it. This food is similar to the Filipino style caldereta and since this one is stew, I can still think of several dishes that are very similar to Galbi Jjim. I have tried this recipe with goat's meat and even with rabbit's meat. The outcome was good so If you don't like the beef, you can replace it with meats that you want, just do not remove the bones. Here is the recipe:

HOW TO COOK GALBI JJIM (RECIPE)

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 servings

Ingredients:
1 kilo of short ribs, cut into serving pieces
6 tablespoon brown sugar
5 tablespoon soy sauce
2 tablespoon Japanese sake
5 cloves garlic, minced
2 stalks spring onion, chopped
1 small size sweet onion, thinly sliced
1 tablespoon sesame seed, roasted and ground
1 tablespoon sesame oil
1/2 cup asian pear, diced
2 pieces kartoffel or potatoes, peeled and quartered
2 carrots, peeled and cut into cubes
1 cup of water
oil

Preparation and step by step cooking procedure:
1. Prepare the ribs by washing it with running water.
2. In a skillet, pour 1 tablespoon of oil, saute garlic until browned.
3. Add the ribs and saute and the reddish color is gone.
4. In a pressure cooker, combine all the ingredients except pear, carrots and potatoes.
5. Bring to a boil. Lower the heat when boiling. Simmer for about 1 hour.
6. Add potatoes, asian pear and carrots.
7. Simmer for another half an hour.
8. Transfer to a bowl and serve with rice.


HOW TO COOK GALBI JJIM (RECIPE)

HOW TO COOK ANDONG JJIMDAK (RECIPE)

Andong Jjimdak is a Korean steamed dish. The Korean word "Jjimdak" literally means steamed and the word "Andong" means chicken. This dish is very popular in seoul as well as in many regions in South Korea. Many restaurants in that country serve this dish. There are many kinds of Jjimdak dishes and not limited to  only using chicken. Fish can also be used. Steamed food in Korea is traditional but it does not necessarily mean that steaming ends only by cooking using the steam but using seasoning and vegetables are necessary. In this recipe I am about to share with you, Andong or chicken is braised so that it can give good texture when steaming the chicken. The commonly used ingredients for this dish are not hard to find because we are going to use the most abundant ingredients like the potato, carrot, onion and even garlic. Jjimdak can be cooked as spicy or can be sweet, it depends on the preference of the cooker. Soy sauce is also present in this recipe and also we are going to use the trademark of the Asian cultures -the noodles. This is the recipe:

HOW TO COOK ANDONG JJIMDAK (RECIPE)

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings

Ingredients:
3/4 kilo chicken wings
3 cups water
40 grams Korean cellophane noodle
2 medium size potatoes, cubed
2 medium size carrots, cubed
3 stalks spring onion, chopped
1 teaspoon red chili powder

Ingredients for the sauce
1/2 cup low sodium soy sauce
3 tablespoon japanese sake
3 tablespoon sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1/4 teaspoon grated ginger
freshly ground pepper to taste

Preparation/Andong Jjimdak Cooking Procedure:
1. In a pot, boil water and add the chicken, simmer for 3 minutes.
2. Remove the chicken and set aside.
3. In a flat-bottomed skillet, place the chicken.
4. Add soy sauce, sake, sugar, garlic, sesame oil, ginger and pepper. Pour water.
5. Mix well.  Bring to a boil and simmer for 15 minutes.
6. Add all the remaining ingredients except noodles.
7. Simmer for another 15 minutes.
8. Add the noodles and continue simmer for 4 minutes until the noodles and the rest of the vegetables are cooked.
9. And serve with rice.


HOW TO COOK ANDONG JJIMDAK (RECIPE)

HOW TO COOK AGUJJIM (RECIPE)

Agujjim is a Korean dish made of fish called Agu or monkfish. This dish is so spicy and commonly prepared with bean sprouts. The process involved in cooking Agujjim is steaming like many other Korean dish. Actually, the name "Jjim" means steamed, but not just steamed because traditionally, in Korea, steaming requires vegetables to be added in the dish. This food is actually not so old because Agujjim was first cooked only in the 1960's. In most of Korean restaurants, it is commonly served and very abundant like rice. There are many ways to make this, from selection of vegetables to preparation of the sauce. Agujjim is a family-size dish because large fish are used in making it. A regular size fish could yield 4-5 servings. This dish is also a good for people suffering from fatty liver because the fish is not like the pork nor chicken and it has vegetables in it especially when you add green leafy vegetables. If there is no monkfish that can be bought in your town or place, you can use some other sort of fish because the point of doing this recipe is the process and not the kind of fish we are going to use. Just be careful to choose the combination of fish and vegetables because sometimes the taste of the fish doe not compliment the taste of vegetables. Here is the simple and easy recipe of Agujjim:



HOW TO COOK AGUJJIM (RECIPE)

Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients:
2/3 kilo of monkfish
2 tbsp sake wine
1 tsp rock salt
8 pieces green mussels, boiled
4 cloves garlic, minced
1 thumb ginger, minced
1/4 red chili paste/sauce
1 tsp honey or sugar
freshly ground pepper
4 tsp water
1/2 pound bean sprouts
1 stalk spinach, or minari
2 tbsp cornstarch, dissolved in 2 tablespoon water
1 tsp sesame oil
2 tsp sesame seed, toasted

Preparation and step by step cooking procedure:
1. Clean and prepare the fish by removing the head and bones. Cut into 4 pieces.
2. Steam the fish for 10 minutes or until cooked.
3. In a pot, bring water to a boil. Add the sprouts and cook for 3 minutes.
4. Transfer the sprouts in a bowl of ice-cold water right after removing from heat.
5. Steam the spinach for 5 minutes.
6. In a saucer, combine sesame seeds, sesame oil and starch mixture. Mix well.
7. In a deep skillet, combine all the ingredients and simmer until the sauce thickens.
8. And serve with cooked rice.

HOW TO COOK AGUJJIM (RECIPE)

HOW TO COOK BEEF WITH BROCCOLI

How To Cook Beef With Broccoli –I have tasted many versions of this dish. There are some with mushrooms, tofu, and lots of vegetables. So this dish is one of many dishes you can experiment on because you can make lots of your own version from using simple vegetables to using different kinds of condiment as well. You can even use pork instead of beef if you don’t feel like eating it with vegetables. When it comes to condiments, you can use soy sauce, oyster sauce and even barbecue sauce could be ok for it. Some other chefs use cauli flower instead of broccoli but in this recipe, we are going to use Broccoli as it is obvious in the title. Here is how to cook Beef With Broccoli:

INGREDIENTS

1lb of sirloin (thinly sliced)

1lb of broccoli

3 cloves of garlic (minced)

3 tablesppon of oil

For smusher

1 ½ tablespoon of cornstarch mixed well with 2 tablespoon of water

For the marinade

1 tablespoon of low sodium soy sauce

A pinch of freshly ground pepper

½ tablespoon cornstarch

1 tablespoon of rice wine

For the sauce

½ cup beef broth

2 teaspoon low sodium soy sauce

2 tablespoon oyster sauce

1 tablespoon rice wine

COOKING PROCEDURE

1. In a bowl, combine all the ingredients for the marinade and stir.

2. Add the beef strips and marinade for 1 hour.

3. In another bowl, combine all the sauce ingredients for the sauce. Set aside.

4. In a pot of boiling water, cook broccoli for 2 minutes. Remove from the water afterwards.

5. In a wok, heat oil. Stir-fry the garlic and beef until almost cooked.

6. Add the sauce and broccoli and bring to a boil.

7. Add all the remaining ingredients and keep on stirring for 1 minute.

8. Remove from heat and serve with rice.

HOW TO COOK BEEF WITH BROCCOLI

HOW TO MAKE QUARKKEULCHEN (RECIPE)

Quarkkeulchen is a sweet main dish made of mashed potatoes and quark. This dish is also prepared with flour and egg. Some recipes include lemon peel to the ingredients to give a better aroma. This dish is similar to gedadschde which is a dumpling made of potatoes and flour too. The size of the dough depends on the preference of the the maker, sometimes less than the size of a palm.  Quarkkeulchen is also considered as pancakes only thicker than the usual American pancakes we know. Many kinds of sauce can be served with this cake but the commonly used ones are the apple sauce and vanilla. If you are a mother with little kids, this one is perfect for you because the kids love it. Jams can be used for the sauce so if your kids ask for jams, you can grant their request. Some recipes use nuts and raisins for the ingredients and that is okay but mind if there is someone who has an allergic reaction to the nuts. I am not sure if you would like it for dessert, but to me, it is almost perfect for dessert because of its sweetness. Quarkkeulchen is like universal meal because you can literally prepare this one for breakfast, lunch or snack.  Here is the recipe i would like to share with you:


    image source: wikipedia.org

HOW TO MAKE QUARKKEULCHEN (RECIPE)


1 hour

Ingredients:
16 ounce cooked mashed potatoes
16 ounce quark
20 tablespoon all-purpose flour
sugar (5 tablespoon but you can adjust the amount depending on you taste)
cinnamon
1 egg
oil for frying

Preparation and Step by Step Cooking/Baking Procedure:
1. In a bowl, combine together mashed potatoes, flour, egg and quark. Mix perfectly to form dough.
2. If the dough is too thick, you can add the mixture with milk, if too thin and runny, add flour.
3. On a lightly floured table or board, scoop a part of the dough and make it a ball.
4. Using a spatula, gently press the ball to make it flat and thin as much as possible. Do the process for the rest of the dough.
5. In a skillet, heat oil. Fry the dough until golden brown.
6. Remove the cooked Quarkkeulchen from the skillet and put on a paper towel to remove excess oil.
7. Serve with apple sauce or maple syrup.