Hi Helen, I want to tell you you are doing great job. I really enjoy watching your cooking show. I made Galbijim following your recipe. I am so proudly say it turned out so good. My family loved Galbijim so much. Thanks for the recipe. As a Korean American I am very proud of you!!!
Hi Hyunsook! Thank you so much for this sweet comment🙏. It means a lot coming from a fellow Korean-American! So glad to hear that you and your family enjoyed the GalbiJjim. Not sure if u saw my GalbiTang recipe, but here it is. Hope you and your family enjoy this as well🙏 ua-cam.com/video/21QZ1UhT070/v-deo.html Thanks again for cooking with me!
We made this last night for Chuseok and it was amazing! I am learning Korean as a hobby and appreciate not only your detailed instructions but clear Korean speech. I hope to send my family back to Seoul for a visit, this time with tips from your recent travel. Thank you so much!
Hi Helen That looked sooo delicious and interesting, pureeing the peach, garlic etc. Kudo's to you and your cameraperson. With those closeups I wanted to reach right in the screen for a bite! Another beautiful dish to make. Thank you for sharing your self and recipes with us. Stay safe
👋Deborah Anderson Thank you🙏. I will let my camera boy (my teenage son) know of ur compliments🤗. Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim Thank you for watching🙏
👋bgishy. Aww...from your lips to god's ears🙏. Hopefully, one day I will reach millions of subscribers, but for now, comments like this make me feel like I have a million subscribers💚🧡❤️. THANK YOU for your support🙏🙏🙏
Hi allen. THANK YOU VERY MUCH🙏. I appreciate your kind comment! Here is my written Galbijjim/갈비찜 recipe www.modernpepper.com/post/galbijjim Since you like galbijjim, you might also like Galbitang. Not sure if you already saw this, but here you go... Here is my written Galbitang/갈비탕 recipe ua-cam.com/video/21QZ1UhT070/v-deo.html Thanks for cooking Korean food with me!
This looks so good. Definitely need to make this and since my b-day is coming up next month, it would be a perfect moment for it. And some korean seaweed soup on the side. I'm still interested why people dislike your videos, they're PERFECT!!!!
👋칼슨블라드. Aigoo...your comment is so sweet. 🙏THANK YOU🙏 감사합니다🙏. It sounds like you'll be having a feast for your birthday. Happy soon-to-be your birthday 🎂
Hello Helen. I made this using your recipe, but with a few changes. I used a cabbage leaf in place of the radish and an apple in place of the pear. It was delicious!!! 😛😛😛
Thank you so much for this recipe. I found your channel a while ago when I saw your kimchi 101. It turned out great!! Before I found your channel, I'd never even attempted to make korean food but so far everything is super great and my girlfriend (who's never had korean food before) loves it too! :)
👋Andy Park I LUV IT💚. Thanks for cooking Korean food with me🙏. The best part is that you are making your girlfriend yummy Korean food and that she loves it🥰. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
HI jessica juliano. THANK YOU🙏. Glad you like them! Not sure if you saw my Galbitang recipe. If you like Galbijjim, I think you'll also enjoy Galbitang. ua-cam.com/video/21QZ1UhT070/v-deo.html Written Galbijjim recipe: www.modernpepper.com/post/galbijjim
My Sweet Living👋. THANK YOU for subscribing🙏. Here is my latest recipe: Korean Fried Chicken Wings w/ TWO Sauces ua-cam.com/video/cRAvso1gYOc/v-deo.html
@@ModernPepper I've watched the full video and I want to say the video itself is amazing! I love you and your son eat together for the taste test 😊 your sauces are very nice and I'm sure it taste great too. Will definitely make this come New year's Eve... Chicken and beer yesss why not 😋😋😋
Hi Andrew Tran👋 LUV that u made it spicy with GoChuGaRu💛. And u used Plum Extract Syrup to make it sweet! Here is my Spicy Korean Seasoning Sauce recipe. U can add this spicy sauce when u r reducing the liquid. And also use it for other spicy stews and soups. ua-cam.com/video/xQR-WNzRiuw/v-deo.html Here is the written GalbiJjim recipe www.ModernPepper.com/post/gapbijjim Thanks for cooking Korean food with me🙏
Short ribs are my favorite braising meat it has so much flavor and even from the lower quality of beef it’s in the expensive side because people have discovered how good it tastes. What use to cost me $1.00 a pound now is $7.00 a pound and up the same with beef shanks and ox tails. Much respect and gratitude for your cooking skills and sharing of your food culture. Gamsahabnida
👋Mary Duff. 🙏Thank you🙏. I completely agree! Beef short ribs are so yummy braised. I also like to slowly braise them with beef broth, red wine...😋. These beef short ribs, depending on the quality, start at $15 per lb where I live. It definitely is a special occaission for my household. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
This dish looks delicious, but where I'm from were not really used to eating sweet dishes like this. We're used to just savory. So it would be something new to get used to. It looks really delicious though. I think I will try this recipe. Thanks Helen.
Hi snakemonkey555 THANK YOU🙏. Will work the cameraman/my son. Sometimes, my teenager isn't too happy to help his mom😭. Here is the written GalbiJjim recipe www.modernpepper.com/post/galbijjim Here is my Galbitang (beef short ribs soup) recipe ua-cam.com/users/results?search_query=modern+pepper+galbitang
Hi Helen, I will be making your recipe this afternoon. May I know how many pieces of pears and cloves of garlic you used in the puree? I hope I can get Korean pears nearby, which are more crunchy and juicy. Conference pears with different textures are more common here in uk. I will be making approx 1kg of short ribs. If I am not putting potatoes, the sauce will be more runny, I believe. Should I thicken it with cornstarch? Please advise, thank you.
Hi Mavis! U can use any sweet pear if u can’t find Korean pear. I advise against using corn starch to thicken the sauce, as this would change the taste of the sauce. Some GalbiJjim is made kind of runny, so if u don’t want to add the potatoes, it is fine. Just follow the same instructions on reducing the liquid. Here is the written recipe so u can calculate the ingredient amount according to how much beef ribs u r cooking. www.modernpepper.com/post/galbijjim
@@ModernPepper Thank you very much, Helen! It was pretty successful but I will put the whole pot into oven to cook longer next time as the short ribs here are of thicker cut and I do not need to monitor it at all. Thanks again.
It looks so yummy! It reminds me of the galbi Jim in the restaurant Sun Nong Dan, but their galbi Jim is spicy. May I ask how do you make the spicy version like the galbi Jim in Sun Nong Dan? Do you add korean chili flakes and gochujang to the onion garlic purée?
👋Ping CSW 🙏Thank you🙏. I plan on making the spicy GalbiJjim recipe, with the works, eventually. BUT for now, try adding 1/2 Tbsp of GoChuJang, and 1/2 Tbsp GoChuGaRu each of coarse grind and fine grind when u add the potatoes and radish (during the 2nd part of the 15 minute braising part). After the final broth reduction part, taste it. If u prefer it spicier, add some cayenne pepper and fresh jalapeños (remove the seeds). This should definitely add some heat🌶 Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Modern Pepper Thank you so much for your quick and detail reply! You are always so sweet! I already bought the gochujang and gochugaru, will definitely try! But my gochugaru is coarse grind, can I put in the vitamix and blend it to fine grind? Or could you advice a trick? Use food processor?
Ping CSW My pleasure😇 First, try with 1/2 Tbsp GoChuJang and 1/2 Tbsp corse GoChuGaRu, and that might be enough spiciness for u? If u have fresh jalapeños and/or cayenne pepper, add it with the butter, at the end. Or it might not even be necessary cuz the 1/2 tbsp each of the GoChuJang and GoChuGaRu might be sufficient spiciness for u...? And no need to break down the coarse GoChuGaRu in the blender. Lmk how it comes out.
👋whome121 If u want to make it more saucy, during the broth reduction, just reduce it less, instead of half. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim (FYI - In general, GalbiJjim shouldn’t be brothy. Just some gravy like sauce to have with rice.) Thanks for cooking Korean food with me🙏
@@GabelGreen Hi 👋 Yes, beet stew cubes is a good budget-friendly choice. FYI - Bone in beef short ribs has a better cut of meat with some marbling, and the bone-in adds so much flavor to the GalBiJjim, which makes this dish a gourmet/special occasion dish. You might also like Beef JoRim which is super tasty using more of budget-friendly cuts of beef. ua-cam.com/video/o2MMFtiZWwI/v-deo.htmlsi=_VLvMuXO4mRTNOp-
👋Crystal McCormick Aww...THANK YOU🙏. Yes, my Instagram, Facebook and Twitter handle is @ModernPepper Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
@@riejon80 Thanks. Traditional GalbiJjim is made non-spicy. There are trendy versions of this dish that is made spicy. If you want a spicy stew, Spicy Chicken Stew is awesome! Here u go…. ua-cam.com/video/zHmJPvaLXV4/v-deo.htmlsi=PERB6t11NW4qbnMH
@@ModernPepper I see, and that’s good to know… i prefer that traditional …almost same with any stew and much simpler,no need to add tomato paste…and thats tricky to make it looks like it has it…i will watched again…maybe when i was watching im also busy doing something here…hehehe…and Thanks for reply…your a sweetheart.😘gomawoyo, joh-eun halu doeseyo.
I just bought ribs to make this and your recipe pops up! 👏🏻 Interesting culture differences between Koreans and Americans I’ve noticed regarding proteins. My family would be shocked at seeing someone rinse the meat, boil it again and rinse and then dry it before cooking more- to them, the flavour in beef 🥩 would be lost by all of this. But I’ve noticed a lot of Koreans are very sensitive to the gaminess of fresh beef and pork. What you call a clean flavour is what most want to taste at say a steakhouse here in the USA. So on the other side of that, Americans are often very sensitive to fish/seafood. So while it would seem like more flavour to eat a more fishy seafood for us- Koreans find it more flavour. One thing I do get confused about are the sundae and blood sausages- it would seem to be something undesirable but many people really enjoy it in that preparation.
👋Charity Dutton What a great fortuitous timing😎 So glad that u r making GalbiJjim with me🙏🤗🙏. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim Yes, in Korean cuisine, the gaminess of meat is definitely something that is not preferred in stews, soups, and other gourmet dishes. We prefer a ‘cleaner’ taste by removing the excess blood and also flash boiling in hot water. This is to remove the impurities, bone fragments and excess blood & ‘bad’ fat. And the quick rinse is to remove the cooked blood cluster stains off the meat. This flash boiling and quick rinsing does not take away from the flavors of the meat (only the exterior of the meat is slightly cooked). This prep process enhances the pure taste of the meat. On the other hand, we, Koreans, also eat lots fresh meat, that r very gamey, usually grilled, without pre-seasoned in marinades, including lots of different parts of the animal, like the French do. There is a gourmet beef dish that is served raw, but with only the highest and freshest quality of beef (called 육회 YukHweh). So the gaminess of the meat in Korean cuisine, really depends on the dish at hand. As for seafood, we like them both fresh and cooked with lots of seasonings.
Modern Pepper my husband says I was born into the wrong culture because I tend to eat and enjoy most Korean cuisine I’ve tried and almost exclusively cook it now. Your recipe will be my first attempt at GalbiJjim and I’m excited! I was trying to think of something I’ve made that is a Korean recipe and cannot think of anything yet... Well I take that back- not a huge fan of classic g/kimbap... I like all the ingredients except for the seaweed and that’s just odd to me... because I love seaweed soup and the other form of seaweed I use for soup stock. I’ll let you know how it turned out!
Hi, re cleaning of meat, in the Caribbean we reduce all the gaminess by soaking the meZt in vinegar/lime/lemon or all three. Yes, we kill the meat twice😂
Hi Tina! Yes, you can use rice syrup or brown sugar instead of honey. Here is my written Galbijjim recipe. www.modernpepper.com/post/galbijjim. Thanks for cooking with me🙏
👋jaysata lee We need 1/2 cup of Jin soy sauce (demonstrated at 6:15 in the video), but all-purpose soy sauce will work, too. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim Thank you for watching🙏
👋Frances Davis Well, u can make urself a delicious galbi plate at home. Here is my LA galbi recipe, if ur looking to make grilled galbi: ua-cam.com/video/bNjTEKZetgU/v-deo.html
Hi Helen! Question: I know many Koreans enjoy blood sausage & offal. Why is it so important to remove ALL blood from ribs, oxtails etc? I mean NO Disrespect. Just trying to understand.
👋Marina DeForest A great question! Yes, in Korean cuisine, we prefer a ‘cleaner’ taste by removing the excess blood and also flash boiling in hot water. This is to remove the impurities, bone fragments and excess blood (not all the blood) & ‘bad’ fat from the meat. And the quick rinse is to remove the cooked blood cluster stains off the meat. This flash boiling and quick rinsing does not take away from the flavors of the meat (only the exterior of the meat is slightly cooked). This prep process enhances the pure taste of the meat. On the other hand, we, Koreans, also eat lots fresh meat, that r very gamey, usually grilled, without pre-seasoned in marinades, including lots of different parts of the animal, like the French do. There is a gourmet beef dish that is served raw, but with only the highest and freshest quality of beef (called 육회 YukHweh). So removing the excess blood of the meat in Korean cuisine, really depends on the dish at hand. Hence, blood sausage is made to enhance the taste of cooked blood along with other ingredients, just like how the Scotland folks make their black pudding. Hope this helped 😊. Here is my written GalbiJjim recipe when u r ready to make it: www.modernpepper.com/post/galbijjim
👋Marina DeForest “GamShaHaumNeeDa”...this is just a phonetic spelling of the Korean word 감사합니다. There is no ‘correct’ way to spell using the English alphabet🤓. THANK YOU for ur question, and for being so kind🙏💚🙏. Blessings to you and your family, too😇
That really is not blood is is water and red food coloring I have alot of buchter in my family three to be exact. They do this to keep the meat red it is more eye appealing. By the time the meat reaches the store the blood is long gone. If they left the blood in the meat it would spoil so fast it not even funny. My one uncle does deer in his basement and he taught me all I will ever need to know about the different cuts and where the come from. He also works at a grocery store. So he taught me how they ripe us off by just changing a name. Like sirloin steak and New York strip they are the same thing one is just trim better. That it and they add about ten dollars to the meat by changing the name.
Hi Helen, I want to tell you you are doing great job. I really enjoy watching your cooking show. I made Galbijim following your recipe. I am so proudly say it turned out so good. My family loved Galbijim so much. Thanks for the recipe. As a Korean American I am very proud of you!!!
Hi Hyunsook! Thank you so much for this sweet comment🙏. It means a lot coming from a fellow Korean-American! So glad to hear that you and your family enjoyed the GalbiJjim.
Not sure if u saw my GalbiTang recipe, but here it is. Hope you and your family enjoy this as well🙏
ua-cam.com/video/21QZ1UhT070/v-deo.html
Thanks again for cooking with me!
We made this last night for Chuseok and it was amazing! I am learning Korean as a hobby and appreciate not only your detailed instructions but clear Korean speech. I hope to send my family back to Seoul for a visit, this time with tips from your recent travel. Thank you so much!
@@AdAstraAtx Hi 👋. LUV hearing this! Thanks for cooking with me🙏
I LOVE that you give explanations of why we should do things. Not just "go ahead & do it".
👋Browncoat5193 You are so sweet and I really appreciate your support🙏💚🤗
James is living his best life thanks to you, Helen! 😋 You are an amazing culinary teacher!
Ha! I will let James know🙌. And thank you for the big compliment. I really appreciate that🙏
Hi Helen That looked sooo delicious and interesting, pureeing the peach, garlic etc. Kudo's to you and your cameraperson. With those closeups I wanted to reach right in the screen for a bite! Another beautiful dish to make. Thank you for sharing your self and recipes with us. Stay safe
👋Deborah Anderson Thank you🙏. I will let my camera boy (my teenage son) know of ur compliments🤗. Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Thank you for watching🙏
You do such a great job with your videos! Really professionally done! How in the world do you not have millions of subscribers?!🤪 it’s crazy!
👋bgishy. Aww...from your lips to god's ears🙏. Hopefully, one day I will reach millions of subscribers, but for now, comments like this make me feel like I have a million subscribers💚🧡❤️. THANK YOU for your support🙏🙏🙏
You have thee best video quality out there!
👋Chris Noe 🙏THANK YOU🙏 So nice to heat from you😊
Wow I’ve been watching a bunch of different recipes but this one is definitely under rated. Really great, informative video!
Hi allen. THANK YOU VERY MUCH🙏. I appreciate your kind comment!
Here is my written Galbijjim/갈비찜 recipe www.modernpepper.com/post/galbijjim
Since you like galbijjim, you might also like Galbitang. Not sure if you already saw this, but here you go...
Here is my written Galbitang/갈비탕 recipe ua-cam.com/video/21QZ1UhT070/v-deo.html
Thanks for cooking Korean food with me!
This looks so good. Definitely need to make this and since my b-day is coming up next month, it would be a perfect moment for it. And some korean seaweed soup on the side. I'm still interested why people dislike your videos, they're PERFECT!!!!
👋칼슨블라드. Aigoo...your comment is so sweet. 🙏THANK YOU🙏 감사합니다🙏.
It sounds like you'll be having a feast for your birthday. Happy soon-to-be your birthday 🎂
Wow!! That is the best recipe I’ve ever seen on UA-cam for Galbi Jjim. ❤❤❤
Maangchi's recipe is way better, sorry =P
I just discovered you. Thank you for being so detailed and thorough. I love all your explanations. I’m learning so much.
Hello Helen. I made this using your recipe, but with a few changes. I used a cabbage leaf in place of the radish and an apple in place of the pear. It was delicious!!! 😛😛😛
Galbi jim is something I've been trying to make for awhile thanks Helen for this delicious recipe 👍👍
Hi Laura! My pleasure 😊
Thnx Helen for sharing. Will sure try this recipe. Seems so yummy...
👋Valerie V Thanks for cooking to with me🙏🙏🙏 Here is the written GalbiJjim recipe:
www.modernpepper.com/post/galbijjim
Thank you so much for this recipe. I found your channel a while ago when I saw your kimchi 101. It turned out great!! Before I found your channel, I'd never even attempted to make korean food but so far everything is super great and my girlfriend (who's never had korean food before) loves it too! :)
👋Andy Park I LUV IT💚. Thanks for cooking Korean food with me🙏. The best part is that you are making your girlfriend yummy Korean food and that she loves it🥰. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Love your videos! Thank you for teaching me recipes that I love!
HI jessica juliano. THANK YOU🙏. Glad you like them! Not sure if you saw my Galbitang recipe. If you like Galbijjim, I think you'll also enjoy Galbitang.
ua-cam.com/video/21QZ1UhT070/v-deo.html
Written Galbijjim recipe:
www.modernpepper.com/post/galbijjim
Lucky child! 아드님이 요리 잘하는 엄마를 둬서 자랑스럽겠네요.
echomessage Hearsay님. 🙏감사합니다🙏.
I'm really glad I came to your channel. I am learning Korean dishes now yeyyy. new subscriber here 😊
My Sweet Living👋. THANK YOU for subscribing🙏. Here is my latest recipe: Korean Fried Chicken Wings w/ TWO Sauces
ua-cam.com/video/cRAvso1gYOc/v-deo.html
@@ModernPepper I've watched the full video and I want to say the video itself is amazing! I love you and your son eat together for the taste test 😊 your sauces are very nice and I'm sure it taste great too. Will definitely make this come New year's Eve...
Chicken and beer yesss why not 😋😋😋
Thanks for sharing this recipe it turned out amazing. The only thing I changed was I added gochugaru 🌶and plum extract . 🤤 Yummy!
Hi Andrew Tran👋 LUV that u made it spicy with GoChuGaRu💛. And u used Plum Extract Syrup to make it sweet!
Here is my Spicy Korean Seasoning Sauce recipe. U can add this spicy sauce when u r reducing the liquid. And also use it for other spicy stews and soups.
ua-cam.com/video/xQR-WNzRiuw/v-deo.html
Here is the written GalbiJjim recipe
www.ModernPepper.com/post/gapbijjim
Thanks for cooking Korean food with me🙏
Looks amazing 🤩
Thank you for sharing your recipe
Ready with the fork, so cute.
Short ribs are my favorite braising meat it has so much flavor and even from the lower quality of beef it’s in the expensive side because people have discovered how good it tastes. What use to cost me $1.00 a pound now is $7.00 a pound and up the same with beef shanks and ox tails.
Much respect and gratitude for your cooking skills and sharing of your food culture.
Gamsahabnida
👋Mary Duff. 🙏Thank you🙏. I completely agree! Beef short ribs are so yummy braised. I also like to slowly braise them with beef broth, red wine...😋. These beef short ribs, depending on the quality, start at $15 per lb where I live. It definitely is a special occaission for my household. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Woooo so look delicious 😋😋
That looked so good!!!
Thank you dhiton🙏🙏🙏. Here is my written Galbi Jjim recipe:
www.modernpepper.com/post/galbijjim
This dish looks delicious, but where I'm from were not really used to eating sweet dishes like this. We're used to just savory. So it would be something new to get used to. It looks really delicious though. I think I will try this recipe. Thanks Helen.
Hi 👋 This dish is not sweet. The sweetness is subtle background taste. This dish savory salty taste from the braised soy sauce.
@@ModernPepper Thanks Helen!! I'll let you know how it comes out. 🥰
I VOLUNTEER (to be your taste tester!)
👋Browncoat5193. LUV IT💚
Thank you Helen, I will be attempting to make this Feb 12. BTW, the camera is very shaky.
Hi snakemonkey555 THANK YOU🙏. Will work the cameraman/my son. Sometimes, my teenager isn't too happy to help his mom😭.
Here is the written GalbiJjim recipe www.modernpepper.com/post/galbijjim
Here is my Galbitang (beef short ribs soup) recipe
ua-cam.com/users/results?search_query=modern+pepper+galbitang
Oh I remember just now... You look like one of my love to watch Korean actress , only I forgot her name 😊
Delicious Galbi!
My Sweet Living👋. Wow...THANK YOU🙏.
Here is my written Galbi Jjim recipe:
www.modernpepper.com/post/galbijjim
@@ModernPepper oh thank you ... I saved it 😊
Hi Helen, I will be making your recipe this afternoon. May I know how many pieces of pears and cloves of garlic you used in the puree? I hope I can get Korean pears nearby, which are more crunchy and juicy. Conference pears with different textures are more common here in uk. I will be making approx 1kg of short ribs. If I am not putting potatoes, the sauce will be more runny, I believe. Should I thicken it with cornstarch? Please advise, thank you.
Hi Mavis! U can use any sweet pear if u can’t find Korean pear. I advise against using corn starch to thicken the sauce, as this would change the taste of the sauce. Some GalbiJjim is made kind of runny, so if u don’t want to add the potatoes, it is fine. Just follow the same instructions on reducing the liquid. Here is the written recipe so u can calculate the ingredient amount according to how much beef ribs u r cooking.
www.modernpepper.com/post/galbijjim
@@ModernPepper Thank you very much, Helen! It was pretty successful but I will put the whole pot into oven to cook longer next time as the short ribs here are of thicker cut and I do not need to monitor it at all. Thanks again.
Galbi jjim is my favorite dish! It would definitely be my last dish~
👋whome121 I know, GalbiJjim definitely is worthy as the last meal🥰
This lady talks very proper.
It looks so yummy! It reminds me of the galbi Jim in the restaurant Sun Nong Dan, but their galbi Jim is spicy. May I ask how do you make the spicy version like the galbi Jim in Sun Nong Dan? Do you add korean chili flakes and gochujang to the onion garlic purée?
👋Ping CSW 🙏Thank you🙏. I plan on making the spicy GalbiJjim recipe, with the works, eventually. BUT for now, try adding 1/2 Tbsp of GoChuJang, and 1/2 Tbsp GoChuGaRu each of coarse grind and fine grind when u add the potatoes and radish (during the 2nd part of the 15 minute braising part). After the final broth reduction part, taste it. If u prefer it spicier, add some cayenne pepper and fresh jalapeños (remove the seeds). This should definitely add some heat🌶 Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Modern Pepper Thank you so much for your quick and detail reply! You are always so sweet! I already bought the gochujang and gochugaru, will definitely try! But my gochugaru is coarse grind, can I put in the vitamix and blend it to fine grind? Or could you advice a trick? Use food processor?
Ping CSW My pleasure😇 First, try with 1/2 Tbsp GoChuJang and 1/2 Tbsp corse GoChuGaRu, and that might be enough spiciness for u? If u have fresh jalapeños and/or cayenne pepper, add it with the butter, at the end. Or it might not even be necessary cuz the 1/2 tbsp each of the GoChuJang and GoChuGaRu might be sufficient spiciness for u...? And no need to break down the coarse GoChuGaRu in the blender. Lmk how it comes out.
Thank you so much again for the quick reply! I will definitely try! Love you 😘
Can you make this more saucy and if so, how would you do so?
👋whome121 If u want to make it more saucy, during the broth reduction, just reduce it less, instead of half. Here is my written GalbiJjim recipe:
www.modernpepper.com/post/galbijjim
(FYI - In general, GalbiJjim shouldn’t be brothy. Just some gravy like sauce to have with rice.)
Thanks for cooking Korean food with me🙏
Suggestion: can use beef stew cubes also. Brown in non stick pan heated medium heat with drizzle of vegetable before adding to pot.
@@GabelGreen Hi 👋 Yes, beet stew cubes is a good budget-friendly choice. FYI - Bone in beef short ribs has a better cut of meat with some marbling, and the bone-in adds so much flavor to the GalBiJjim, which makes this dish a gourmet/special occasion dish.
You might also like Beef JoRim which is super tasty using more of budget-friendly cuts of beef.
ua-cam.com/video/o2MMFtiZWwI/v-deo.htmlsi=_VLvMuXO4mRTNOp-
Thank you.i love your channel. Going to make this dish next week.do you have a . Instagram
👋Crystal McCormick Aww...THANK YOU🙏. Yes, my Instagram, Facebook and Twitter handle is @ModernPepper Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
I have a question I have a lot of mouth’s to feed how can I double this without messing it up?
😋 😋 😋
@@riejon80 🙏🙌🙏
@@ModernPepper i will definitely follow your way of cooking so neat…and i’d notice you don’t put chili powder?
@@riejon80 Thanks. Traditional GalbiJjim is made non-spicy. There are trendy versions of this dish that is made spicy. If you want a spicy stew, Spicy Chicken Stew is awesome! Here u go…. ua-cam.com/video/zHmJPvaLXV4/v-deo.htmlsi=PERB6t11NW4qbnMH
@@ModernPepper I see, and that’s good to know… i prefer that traditional …almost same with any stew and much simpler,no need to add tomato paste…and thats tricky to make it looks like it has it…i will watched again…maybe when i was watching im also busy doing something here…hehehe…and Thanks for reply…your a sweetheart.😘gomawoyo, joh-eun halu doeseyo.
I just bought ribs to make this and your recipe pops up! 👏🏻
Interesting culture differences between Koreans and Americans I’ve noticed regarding proteins.
My family would be shocked at seeing someone rinse the meat, boil it again and rinse and then dry it before cooking more- to them, the flavour in beef 🥩 would be lost by all of this.
But I’ve noticed a lot of Koreans are very sensitive to the gaminess of fresh beef and pork.
What you call a clean flavour is what most want to taste at say a steakhouse here in the USA.
So on the other side of that, Americans are often very sensitive to fish/seafood. So while it would seem like more flavour to eat a more fishy seafood for us- Koreans find it more flavour.
One thing I do get confused about are the sundae and blood sausages- it would seem to be something undesirable but many people really enjoy it in that preparation.
👋Charity Dutton What a great fortuitous timing😎 So glad that u r making GalbiJjim with me🙏🤗🙏. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Yes, in Korean cuisine, the gaminess of meat is definitely something that is not preferred in stews, soups, and other gourmet dishes. We prefer a ‘cleaner’ taste by removing the excess blood and also flash boiling in hot water. This is to remove the impurities, bone fragments and excess blood & ‘bad’ fat. And the quick rinse is to remove the cooked blood cluster stains off the meat. This flash boiling and quick rinsing does not take away from the flavors of the meat (only the exterior of the meat is slightly cooked). This prep process enhances the pure taste of the meat.
On the other hand, we, Koreans, also eat lots fresh meat, that r very gamey, usually grilled, without pre-seasoned in marinades, including lots of different parts of the animal, like the French do. There is a gourmet beef dish that is served raw, but with only the highest and freshest quality of beef (called 육회 YukHweh). So the gaminess of the meat in Korean cuisine, really depends on the dish at hand. As for seafood, we like them both fresh and cooked with lots of seasonings.
Modern Pepper my husband says I was born into the wrong culture because I tend to eat and enjoy most Korean cuisine I’ve tried and almost exclusively cook it now. Your recipe will be my first attempt at GalbiJjim and I’m excited!
I was trying to think of something I’ve made that is a Korean recipe and cannot think of anything yet...
Well I take that back- not a huge fan of classic g/kimbap...
I like all the ingredients except for the seaweed and that’s just odd to me... because I love seaweed soup and the other form of seaweed I use for soup stock.
I’ll let you know how it turned out!
👋Charity Dutton Yay...so excited for u🤗. Do lmk how it turns out😋
Hi, re cleaning of meat, in the Caribbean we reduce all the gaminess by soaking the meZt in vinegar/lime/lemon or all three. Yes, we kill the meat twice😂
Can you use rice syrup instead honey
Hi Tina! Yes, you can use rice syrup or brown sugar instead of honey. Here is my written Galbijjim recipe. www.modernpepper.com/post/galbijjim. Thanks for cooking with me🙏
we don't need soy source for gable jjim ?
👋jaysata lee We need 1/2 cup of Jin soy sauce (demonstrated at 6:15 in the video), but all-purpose soy sauce will work, too. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim Thank you for watching🙏
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I have not had a good Galbi plate since I left Hawaii
👋Frances Davis Well, u can make urself a delicious galbi plate at home. Here is my LA galbi recipe, if ur looking to make grilled galbi: ua-cam.com/video/bNjTEKZetgU/v-deo.html
Hi Helen! Question: I know many Koreans enjoy blood sausage & offal. Why is it so important to remove ALL blood from ribs, oxtails etc? I mean NO Disrespect. Just trying to understand.
👋Marina DeForest A great question! Yes, in Korean cuisine, we prefer a ‘cleaner’ taste by removing the excess blood and also flash boiling in hot water. This is to remove the impurities, bone fragments and excess blood (not all the blood) & ‘bad’ fat from the meat. And the quick rinse is to remove the cooked blood cluster stains off the meat. This flash boiling and quick rinsing does not take away from the flavors of the meat (only the exterior of the meat is slightly cooked). This prep process enhances the pure taste of the meat.
On the other hand, we, Koreans, also eat lots fresh meat, that r very gamey, usually grilled, without pre-seasoned in marinades, including lots of different parts of the animal, like the French do. There is a gourmet beef dish that is served raw, but with only the highest and freshest quality of beef (called 육회 YukHweh). So removing the excess blood of the meat in Korean cuisine, really depends on the dish at hand. Hence, blood sausage is made to enhance the taste of cooked blood along with other ingredients, just like how the Scotland folks make their black pudding. Hope this helped 😊. Here is my written GalbiJjim recipe when u r ready to make it: www.modernpepper.com/post/galbijjim
@@ModernPepper Thank you Helen for helping me understand. Many Blessings to you and your family. Gwansomeda (spelling?)
👋Marina DeForest “GamShaHaumNeeDa”...this is just a phonetic spelling of the Korean word 감사합니다. There is no ‘correct’ way to spell using the English alphabet🤓. THANK YOU for ur question, and for being so kind🙏💚🙏. Blessings to you and your family, too😇
That really is not blood is is water and red food coloring I have alot of buchter in my family three to be exact. They do this to keep the meat red it is more eye appealing. By the time the meat reaches the store the blood is long gone. If they left the blood in the meat it would spoil so fast it not even funny. My one uncle does deer in his basement and he taught me all I will ever need to know about the different cuts and where the come from. He also works at a grocery store. So he taught me how they ripe us off by just changing a name. Like sirloin steak and New York strip they are the same thing one is just trim better. That it and they add about ten dollars to the meat by changing the name.
Hi Tina! Thanks for sharing your insider's knowledge🙏🙏🙏