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Welcome to the art of cooking Today we're gonna make together
1-Start off by draining the blood from some galbi meat which is meat made on Korean style.
Just wash some galbi and put into a pot of cold water. Change the pot every 15 minutes
or so for about 45 minutes. Normal galbi tang uses the large beef short ribs used for galbi
jim, but I just used galbi that I had left aside from marinating earlier today.
2-get these little tea bags from the Japanese market.
3-fill it with 4 whole garlic cloves, a handful of large green onions, and about 15-20 whole
peppercorns. If you don't have a teabag, just put everything directly in and sift it out
later.
4-Then peel and clean a piece of moo (Korean radish)
5- put the drained ribs into a pot of water and let it cook for about 5 minutes to get
all the guck out. 6-When you see this entire stuff rise to the
top, remove it from the heat. 7-Wash each piece of meat thoroughly and give
the pot a nice scrub down also. 8-Fill the pot with about 12 cups of water
and bring to a boil. 9-Add the moo, the teabag, and the galbi pieces.
Let it boil for about an hour. 10-After an hour, open the lid and remove
the teabag and the moo. 11-Let the beef cook for ANOTHER hour. (2
hours of cooking so far...)
12-Let the moo cool, and then slice it up into edible pieces.
13-Marinade the moo with the following........ 3 tablespoon of *** ganjang, 1 tablespoon
of sesame oil, 1/2 tablespoon of minced garlic, a dash of pepper, and 1 tb of green onions.
14- and that's what it will look like after you mix it with what we've mentioned.
15-After the meat has boiled for another hour, add the moo. Do a taste test and adjust flavoring
with *** ganjang.
16-Garnish with some eggs and large green onions and you're done!
Enjoy your meal
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