Gochujang

Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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This  stew is very similar to a traditional Korean Galbijjim (kalbitɕ͈im), except that I have omitted some of the typical additions such as  jujube, ginkgo nuts, carrots, pine nuts, chestnuts, shiitake, and seogi mushrooms. This version is a simple home-version of the Galbijjim, unlike the more elaborate version you would get in a restaurant or even at home, when guests are expected or more time and money would be available to prepare a more elaborate, costly and elegant meal.
But, although some of the fancier ingredients are absent from this stew, there is an abundance of flavor and umami which will leave your culinary senses completely happy and satisfied 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you prefer a more traditional appearance (dark color and the texture less liquid), add soy sauce instead of the salt and less water to braise
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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

Galbijjim (kalbitɕ͈im) Korean Beef Stew

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Gochujang Blade Steaks With Musaengchae (Spicy Korean Radish Salad)

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While  I prepare blade steaks often, musaengchae is not so common on my dinner table, simply because I usually don’t find Korean radish on my regular shopping-runs, so when I do find them, musaengchae it is.
You could substitute the Korean radish with daikon, but for this particular dish, daikon will be inferior and should only be a last resort.
If you love spicy – this salad is it !
If you love radish – this salad is it !
If you are tired of run of the mill salads – this salad will come to the rescue !
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Bon Appetit !   Life is Good !
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More Blade Steaks On  ChefsOpinion
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P.S.
These blade steaks were very thin, so the amount pictured (6 steaks) were just enough for one meal for Bella and I 🙂
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Musaengchae

Musaengchae

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Gochujang Blade Steaks

Gochujang Blade Steaks

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Gochujang Blade Steaks

Gochujang Blade Steaks

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Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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I often  wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. 🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for 🙂
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Bon Appetit !   Life is Good !
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Dwaeji Bulgogi

Dwaeji Bulgogi

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Tteokbokki

Tteokbokki

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Dwaeji Bulgogi, Tteokbokki And Kimchi

Dwaeji Bulgogi, Tteokbokki And Kimchi

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Bibimbap “

Tonight’s wonderful. simple dinner,
shared with my friend Leo and my baby Bella     🙂
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Korean
mixed rice bowl / mixed meal.

Koreans love bibimbap, and this simple rice dish is often used as a tasty way of
using up leftovers.
A generous helping of steamed rice is placed in serving bowls, topped with a
variety of meat and vegetables and topped with a strong fermented soybean paste
called gochujang.
Just prior to eating, you mix everything together —
bibimbap means roughly “mixed up rice” or ” mixes meal”,  and the whole,
wonderful mess is eaten with gusto. Gochujang paste can be found online
and in Korean and other Asian markets.
Season with soy sauce  if you can’t find gochujang.

 

Ingredients:

  • Steamed sticky rice
  • Prepared meat, beef,seafood or poultry
  • Seasoned vegetables
  • Eggs, cooked sunny-side up
  • Gochujang paste (optional)

Condiments:

Kimchi
Sesame oil
Tangy chili sauce

Bon Appettit !   Life is Good !
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