Galbi Jim (Stewed Beef Ribs)

 

Savoury and sweet, I've always loved Galbi Jim as a child (thank you Mamaninang)!   This is perfect on a lazy cooking day when all you want to do is put everything in a pot and forget about it until service.  It literally takes a few minutes to put everything together and a few hours to allow it to stew nicely (I don't have a pressure cooker) - the irony of "the lack and virtue of" patience!

In a pot, place the following ingredients: soya sauce, rice wine or sake (optional for when your baby will eat this dish with you - my thoughts on cooking with alcohol can be found on my Teriyaki Sauce post), sesame oil, soft brown sugar, garlic, spring onions, freshly ground black pepper, and black Chinese mushroom that has been soaked in hot water for 20 minutes (I didn't have any so I used fresh Shiitake).

Add your beef ribs and pour water (or beef stock) until it covers the meat.  Bring to a boil then immediately place in a gentle simmer (cover with a lid so that the meat tenderizes quicker).  Check on your stew from time-to-time, removing all the unnecessary oil and scum.  Season to taste.

For long stews, I personally recommend using heavy-duty cookware.  I used a French oven (pot) because it guarantees no traces of it's materials melting and dissolving into the food.  Paranoid?  Yes!  But you can never be too sure when feeding a baby, right?

I like to sprinkle it with some chili pepper with black sesame seeds right before service to give it an extra dimension of flavor.  Enjoy!

Bulgogi

 

Bulgogi is one of the easiest Korean dishes I know to prepare and also happens to be one of The Young Tongue's favorite!  I may not have that dome-shaped grill (where you put the charcoal underneath) used to cook it with, but the lack of it did not stop me from preparing this for dinner last night.  I was inspired to cook this because I came across really sweet Nashi pears given to me by my suki fruit vendor.

You'll need a Nashi (Korean) pear, 2 stalks spring onions, 3 pieces Shiitake mushrooms, and an onion.  I also recommend adding some leeks, but I didn't have any in my fridge.  Boo!

 Grate the Nashi pear.

Combine all the ingredients mentioned above (except mushrooms) with soft brown sugar, corn syrup, soya sauce, garlic, rice wine (optional - my thoughts on cooking with alcohol for babies are found on my Teriyaki Sauce recipe), sesame oil, and thinly sliced sirloin or rib eye beef (you can ask your butcher to give you sukiyaki cut).  Marinate for at least 20 minutes.

Saute sliced onions in a hot skillet.  If you have leeks, this is the perfect time to include them.

Add sliced Shiitake mushrooms and allow to cook.  If you used black Chinese mushrooms, you can pour the soaking liquid to deglaze the pan.  Not only will it add more flavor into your vegetables, it will also help you remove burned bits off your pan.

 Remove from the skillet.

 In the same pan, cook the beef.

You will slowly see the onions, mushrooms, and pear getting caramelized along with the meat.

Once you've reached your desired doneness (I like mine really caramelized), remove from the heat.

Add the cooked vegetables and the green leafy part of the spring onions.  Sprinkle with toasted sesame seeds.

To complete this dish, you'll need some Gochujang, commonly known as fermented hot pepper paste. Don't let this definition deceive you.  It's spicy goodness!  Serve adults only unless your baby is as insatiable as The Young Tongue, who insisted a pea-sized portion just for her.  

 You'll also need some lettuce leaves.

Line your lettuce leaves on a plate, top with Gochujang, and add your cooked bulgogi.  Wrap and roll!