Two Chefs Ep14 Galbijjim and Tteokgalbi 갈비찜과 떡갈비
- 10 years ago
In our 14th episode, we introduce galbijjim made with a unique sauce, delicious ribs and other ingredients, as well as tteokgalbi made with pure ground rib meat!
Learn how to make galbijjim made with beef ribs, mushrooms, carrots and chestnuts in a Korean-style soy sauce seasoning, And tender tteokgalbi - pure rib meat broiled on a grill.
Don't miss the chefs' mission and learn fun information related to Korean cuisine!
Talking about Korean cuisine with two chefs! The 14th episode brings you galbijjim and tteokgalbi!
Recipe
1) Galbijjim
1. Cut ribs into 5cm pieces and remove fat. Soak in cold water for 30 minutes to remove excess blood. Wash 2-3 times and make 1cm cross-shaped knife marks.
2. Boil 2.5L water in a pot, put in ribs and boil for 5 minutes over high heat. When impurities surface, turn off heat and wash 2-3 times in cold water. Drain.
3. Put in soy sauce, cooking wine, green onions, garlic and ribs in 2.5L water and cook for 20 minutes over high heat. Turn down heat and boil for 10 minutes over medium heat.
4. Take out ribs and put broth through linen cloth.
5. Soak shiitake mushrooms and squeeze out any excess water. Remove stems and cut into 4 pieces.
6. Clean carrots and radishes and cut into 3cm cubes. Trim off the edges.
7. Soak peeled chestnuts in water.
8. Put ginkgo nuts in boiling water with 1/2ts salt. Roll around in water until color changes.
Take out and peel.
9. Take off tip of pine nuts and clean with paper napkin.
10. Make yellow and white egg garnish and cut into diamonds 2cm long.
11. Make sauce.
: 700cc rib broth, 10Ts soy sauce, 3Ts pineapple juice, 3Ts onions, 2Ts rice wine, 4Ts oligosaccharide, 3Ts pear juice, 2Ts sesame oil, 2ts ginger juice, 1Ts minced garlic, 1Ts sesame seeds, 1/4ts pepper
12. Add sauce to cooked ribs and cook for 5 minutes over high heat while spooning sauce onto ribs. Cook for 20 minutes over medium heat before adding shiitake mushrooms, peeled chestnuts and carrots. Cook for about 10 minutes over low heat until sauce simmers down.
13. Top with ginkgo nuts, pine nuts and yellow and white egg garnish when serving.
2) Tteokgalbi
1. Cut ribs into 5cm pieces. Separate meat and ribs, and remove fat and tendons from the meat. Save ribs.
2. Remove excess blood from rib meat with paper napkin, then mince with knife.
3. Make the sauce.
Sauce: 5Ts soy sauce, 3Ts minced garlic, 3Ts minced onion, 1Ts sugar, 3Ts pear juice, 3Ts honey, 1Ts ginger juice, 3Ts sesame oil, 2Ts sesame seed, 1ts salt, 1ts pepper
4. Add sauce to minced meat and knead to give meat texture.
5. Thinly coat ribs with starch. Put meat on the ribs and tap lightly to keep the meat from falling off.
6. Preheat grill before placing the tteokgalbi. Broil both sides for 7 minutes over medium heat. Turn down heat and lift the grill up and down while cooking for 5 minutes.
7. When serving, garnish with pine nuts.
Learn how to make galbijjim made with beef ribs, mushrooms, carrots and chestnuts in a Korean-style soy sauce seasoning, And tender tteokgalbi - pure rib meat broiled on a grill.
Don't miss the chefs' mission and learn fun information related to Korean cuisine!
Talking about Korean cuisine with two chefs! The 14th episode brings you galbijjim and tteokgalbi!
Recipe
1) Galbijjim
1. Cut ribs into 5cm pieces and remove fat. Soak in cold water for 30 minutes to remove excess blood. Wash 2-3 times and make 1cm cross-shaped knife marks.
2. Boil 2.5L water in a pot, put in ribs and boil for 5 minutes over high heat. When impurities surface, turn off heat and wash 2-3 times in cold water. Drain.
3. Put in soy sauce, cooking wine, green onions, garlic and ribs in 2.5L water and cook for 20 minutes over high heat. Turn down heat and boil for 10 minutes over medium heat.
4. Take out ribs and put broth through linen cloth.
5. Soak shiitake mushrooms and squeeze out any excess water. Remove stems and cut into 4 pieces.
6. Clean carrots and radishes and cut into 3cm cubes. Trim off the edges.
7. Soak peeled chestnuts in water.
8. Put ginkgo nuts in boiling water with 1/2ts salt. Roll around in water until color changes.
Take out and peel.
9. Take off tip of pine nuts and clean with paper napkin.
10. Make yellow and white egg garnish and cut into diamonds 2cm long.
11. Make sauce.
: 700cc rib broth, 10Ts soy sauce, 3Ts pineapple juice, 3Ts onions, 2Ts rice wine, 4Ts oligosaccharide, 3Ts pear juice, 2Ts sesame oil, 2ts ginger juice, 1Ts minced garlic, 1Ts sesame seeds, 1/4ts pepper
12. Add sauce to cooked ribs and cook for 5 minutes over high heat while spooning sauce onto ribs. Cook for 20 minutes over medium heat before adding shiitake mushrooms, peeled chestnuts and carrots. Cook for about 10 minutes over low heat until sauce simmers down.
13. Top with ginkgo nuts, pine nuts and yellow and white egg garnish when serving.
2) Tteokgalbi
1. Cut ribs into 5cm pieces. Separate meat and ribs, and remove fat and tendons from the meat. Save ribs.
2. Remove excess blood from rib meat with paper napkin, then mince with knife.
3. Make the sauce.
Sauce: 5Ts soy sauce, 3Ts minced garlic, 3Ts minced onion, 1Ts sugar, 3Ts pear juice, 3Ts honey, 1Ts ginger juice, 3Ts sesame oil, 2Ts sesame seed, 1ts salt, 1ts pepper
4. Add sauce to minced meat and knead to give meat texture.
5. Thinly coat ribs with starch. Put meat on the ribs and tap lightly to keep the meat from falling off.
6. Preheat grill before placing the tteokgalbi. Broil both sides for 7 minutes over medium heat. Turn down heat and lift the grill up and down while cooking for 5 minutes.
7. When serving, garnish with pine nuts.