My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.
Serve 4-6
Preparation time: 20 minutes
Cooking time: 35 minutes
This rich beef rib soup (kalbi tang) forgoes the bold spices in many Korean dishes and has a smooth, almost milky texture, making it the perfect comfort food on a chilly day.
INGREDIENTS:
3 litters water
1 kg beef ribs, cut into bite-sized lengths
4 cloves garlic, minced
2 ½ tbsp soy sauce
1 tbsp sesame oil
1 tsp ground white pepper
150 g daikon radish, peeled and cubed
2 spring onions, cut into short lengths
HOW TO MAKE:
1. In a stockpot, bring the water to a boil over high heat. Add the beef ribs and cook for about 5 minutes. Remove from the heat and drain all the water from the ribs. Add the same amount of fresh water to the pot and return to a boil. Reduce the heat to medium and simmer uncovered for about 20 minutes, then remove from the heat and set aside.
2. Combine the garlic, soy sauce, sesame oil and pepper in a large bowl and mix until well coated.3. Return the seasoned ribs to the pot and add the radish cubes and spring onion. Bring the soup to a boil over high heat, then reduce the heat to a medium and simmer covered for about 10 minutes. Serve hot in individual serving bowls.
Serve 4
Preparation time: 20 minutes
Cooking time: 20 minutes
This light and savory noodle dish is often served as an accompaniment to more substantial fare in Korean restaurants. But, as it’s packed with tender beef and fresh vegetables, japchae can serve as a well-balanced meal in its own right.
INGREDIENTS:
150 g dried glass noodles (tangmyon)
1 tbsp oil
3 clove garlic, minced
150 g sirloin beef, cut into very thin strips
2 tbsp soy sauce
150 g spinach leaves, trimmed
2 carrots, peeled and cut into matchsticks
2 spring onions, cut into short lengths
4 fresh shiitake mushrooms, stems trimmed, caps sliced
1 tbsp sugar
1 tsp salt, or to taste
½ tsp freshly ground black pepper
HOW TO MAKE:
1. Bring 1 liter of water to a boil in a large saucepan. Add the glass noodles and cook until soft, 3-5 minutes. Remove from the heat and drain well. Set aside.
2. Heat the oil in a nonstick wok over high heat and stir-fry the garlic until golden brown and fragrant, about 30 seconds. Add beef, sesame oil and 1 tbsp of soy sauce, stir-fry for 1-2 minutes until brown. Add the vegetables and stir-fry for 3-4 minutes until tender.
3. Add the glass noodles and toss well to combine, seasoning with the sugar, salt and remaining soy sauce. Cook for 2-3 minutes and remove from the heat. Transfer to serving platters, sprinkle with the black pepper and serve hot.
