#Kang Yoosun
2018.03.19
Edition 2. Dinner Recipes for Your Family
ColumnistKang Yoosun
Amorepacific Design Center
Following the breakfast recipes, this week's column introduces a couple of dinner recipes. The cooking process may be a bit complex, but a good dish the entire family can enjoy will be worth it. The dinner recipes this week's column brings to you can be prepared ahead of time. Prepare them when you have the time and present them during weekend dinners when your entire family can sit down at the table together to enjoy a meal. Sharing a meal with your family sitting around the table together helps to start a new week.
LA Galbi (Korean BBQ Short Ribs)
One of my favorite recipes my mother made me when I was young was the LA Galbi. My family and I used to bet on who can eat the most, counting the pieces of ribs while eating 30 or even 40 of them. LA Galbi was recently introduced as a recipe on a popular TV program and drew a lot of attention. I cook following my mother's recipe to keep the taste of the LA Galbi I remember from my childhood alive. LA Galbi can be grilled in the oven on one go, which means someone doesn't have to stay in the kitchen cooking, making it a good recipe for families to sit down together and enjoy.
If you don't have an oven, you can use a preheated thick stainless frying pan instead to grill the ribs. It is not difficult to cook the ribs. All it requires is to pour a bit of oil in one or two big enough frying pans to grill the meat. Grilling the meat using coated pans instead of stainless pans may ruin the taste of the meat because the temperature might not be hot enough, causing the meat to lose water and be cooked like it is boiled. To make delicious grilled ribs, the meat must be cooked at a temperature above 160℃. The Maillard Reaction1 is what brings out the taste of the meat. Also, cooking at a high temperature helps get rid of the unique odor of frozen meat. You can grill the ribs using a stainless pot, which is pretty much found in every household, if you don't have a stainless frying pan at home. Try to remember this when cooking the recipe. You can store any leftover Galbi that has not been cooked in the refrigerator for about a week. The meat won't become salty during storage, so don't worry. Grill what you need and store the rest for later.
If you don't have an oven, you can use a preheated thick stainless frying pan instead to grill the ribs. It is not difficult to cook the ribs. All it requires is to pour a bit of oil in one or two big enough frying pans to grill the meat. Grilling the meat using coated pans instead of stainless pans may ruin the taste of the meat because the temperature might not be hot enough, causing the meat to lose water and be cooked like it is boiled. To make delicious grilled ribs, the meat must be cooked at a temperature above 160℃. The Maillard Reaction1 is what brings out the taste of the meat. Also, cooking at a high temperature helps get rid of the unique odor of frozen meat. You can grill the ribs using a stainless pot, which is pretty much found in every household, if you don't have a stainless frying pan at home. Try to remember this when cooking the recipe. You can store any leftover Galbi that has not been cooked in the refrigerator for about a week. The meat won't become salty during storage, so don't worry. Grill what you need and store the rest for later.
1"Amino acids, the building blocks of proteins, react to create new substances when met with sugar molecules (meat also contains a little sugar). These new substances move actively, combine and break up in countless different ways before combining again. In this process several hundreds of new substances are created, among which are brown and carry a certain aroma."
( by Stuart Farrimond, Sigma Books, 2018)
(
- Ingredients (for 4~5 servings) : 2kg of Korean style short ribs (LA Galbi), 1 onion, 1 Asian pear, 2~3 garlic cloves, 10T soy sauce, 3T honey, 1T sesame oil, 10 grains of black pepper
* Unit of measurement 1cup = 200ml / 1Ts = 15ml / 1ts = 5ml
* Unit of measurement 1cup = 200ml / 1Ts = 15ml / 1ts = 5ml
1. Soak the ribs in cold water for about 1 hour to remove blood. They don't have to be soaked for too long.
2. Put all ingredients except for the ribs in a blender and blend into a marinade.
3. Pour the marinade from step 2 in a big sealed container and pile the ribs on top. Marinate the ribs so that the marinade is applied evenly. Keep it in the refrigerator for two days.
4. Grill the ribs in the oven at 200℃ for 20 minutes. Cook for 15 minutes before flipping them to grill the other side for another 5 minutes. The cooking time and temperature may differ depending on whether you are using an electric oven or gas oven, so adjust the time and temperature accordingly. (*Check your oven manual before cooking.) If you are using a stainless frying pan, drizzle a little bit of oil onto the pan and cook the ribs by flipping them every 30 seconds or 1 minute at medium high heat. Be careful as the marinade can cause the pan to blacken if you leave the ribs on one side for too long.
5. It is best to use a bowl or plate that preserves temperature. I use brassware to keep the temperature, and sprinkle chopped pine nuts on top. Ground pine nuts go better with the ribs than whole sesame seeds.
Aji Tamago (Marinated Soft-Boiled Eggs)
Is there something other than eggs that can create such rich tastes with only one ingredient? There are infinite number of ways to use eggs in cooking. They are easy to cook being readily prepared, but they are also a very fragile ingredient. Aji Tamago is a marinated soft-boiled egg that brings out the delicateness of the egg. Placing soft-boiled eggs in soy sauce creates osmosis, making the egg yolk deliciously silky. Soft-boiling eggs require quite a bit of caution. It is also important to peel the eggs well to make them appealing to eat. I tested out different ways of peeling the shell by making Aji Tamago repeatedly. I tried putting salt or vinegar in water when boiling the eggs and tried using a spoon to peel them, but it didn't work. After many failures, I will let you on a little secret on how to peel eggs easily from what I have learned. Put the eggs in cold water immediately after taking them out of the boiling water. Cold tap water temperature is not cold enough and ice melts easily, so the best way to lower water temperature is by using an ice pack. Once you place the eggs in icy cold water, the inner membrane (the thin, transparent shell inside the egg) starts to contract. In this process, the inner membrane separates from the hard, outer shell. Keeping the eggs in cold water for 1 minute 30 seconds is just right. If they are left in the cold water for more than 2 minutes, the inner membrane contracts too much and sticks to the egg white, making it difficult to peel. There is a bit of science involved in removing the shell easily. There are also a few tricks that I will be sharing with you along with the recipe.
- Ingredients (4 eggs) : 6 eggs, 1/2C soy sauce, 1/2C mirin, 1C water or dashi broth, 1 piece of kelp (about 5ⅹ5cm)
* Unit of measurement 1cup = 200ml / 1Ts = 15ml / 1ts = 5ml
* Unit of measurement 1cup = 200ml / 1Ts = 15ml / 1ts = 5ml
1. Fill a pot with soy sauce, mirin, water (or dashi broth) and boil over medium heat. Turn the heat off and put the piece of kelp into the pot when small bubbles start to come up. Set aside to cool.
2. Fill a pot with water and place eggs in the pot when the water starts to boil. It is difficult to measure time if you place the eggs from when the water is still cold. Carefully place the eggs in the pot one by one with a ladle, as they may break and ruin the shape of the eggs. Reduce the heat from high to medium high, and boil for 6 minutes 30 seconds.
3. When the eggs are ready and taken out of the pot, place them in cold water along with an ice pack for 1 minute 30 seconds before taking them out.
4. Crack the tip of the egg first to peel the shell off. Crack both tips of the egg to make fine cracks and strike the side of the egg to create cracks evenly around the egg.
5. It is easier to peel the eggs if you peel them underwater, as the water seeps in between the shell and the inner membrane.
6. Marinate the eggs with the completely cooled-off soy sauce along with the piece of kelp. Enjoy after marinating for about 12 hours in the refrigerator.
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