Monday, September 29, 2014

Korean Beef Stew (Galbi Jjim)

One of my favorite cuisines in Asia is Korean cuisine. Not that I don't favor the other delightful cuisines in Asia, for they are all exquisite, but there's something I love about Korean dishes and I'll never get tired cooking them. For one, their "Kimchi" is very Korean. No other country in Asia makes Kimchi except the Koreans. In the mid 1980s, during my visit to Seoul, I happened to have talked to a nice Korean lady seated beside me on my plane back to Manila and she told me that Kimchi were made in preparation for winter, when the land is covered with snow and they can't grow vegetables. 

Last night, after dinner, I decided to cook Korean Beef Stew. After cooking, I kept the pot of stew in the refrigerator. This morning,I scooped the fat out, reheated it on low, and simmered it again to reduce the sauce to a creamy consistency. I also sliced the cucumber thinly and marinated it in seasoned vinegar to go with my stew. Last but not least, the steamed rice was already cooked and was ready to go with my Korean stew. 

5.3  pounds beef short ribs, cut into pieces
1/2 cup Korean soy sauce, plus 2 tablespoons (or any soy sauce will do)
1 whole garlic, pounded
1 medium onion, sliced
2 tablespoons rice wine
1/2  teaspoon salt
2 tablespoons sugar
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon freshly ground black peppercorns
10 Shitake dried mushrooms, soaked in hot water, halved
3 small carrots, cut into 1 1/4" (optional)
1 medium Daikon radish, cut 1 1/4" (optional)
1 cup chestnuts, lotus seeds, or Gingko nuts, soaked in hot water (optional)
3 tablespoons toasted sesame seeds, for garnish
4 green onion stalks, chopped, for garnish


Wash the ribs well in running warm water. Put into a big pot with 6 cups water, soy sauce, garlic, onion, rice wine, salt, and sugar. Bring to a boil and then simmer on medium-low heat for one hour, or until meat is tender. Add the honey, sesame oil, and ground black peppercorns, mushrooms, carrots, Daikon, and nuts. Simmer for another 30 minutes over low heat until all flavors have mixed together. 

*Garnish with sesame seeds and sprinkle green onions on top.
*Serves 4 to 6
*Tested and tried at Chris' kitchen on 04/03/2011
*Tested and tried again on Chris' kitchen on 9/29/2014

Tuesday, January 7, 2014

No-Knead Bread

November 8, 2006

Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising


3 cups bread flour or all-purpose flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran, as needed.


In a large bowl, combine flour, yeast, and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees Fahrenheit.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

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