a friend of mine and i want a good bulgogi recipe if you get a chance. i should try the kalbi sometime. love the entertaining video and my friend says he loves the fact that tigger's a part of it.
Actually you can use exactly the same recipe for bulgogi... just a different cut of meat. Since bulbogi is thinly sliced, you don't have to marinate as long as Galbi. Maybe 5 to 10 hours?
Stumbled on your cool cooking (site!?) blog, guerilla cooking at it's best... bcz it's korean cooking!!!
I ditto the other comments 'bout a vid clip on how to make a kickass jjiggae (doesn't matter what kinda). Another idea is to make vid 'bout how to make different panchans.
these videos are just so funny. the great thing about galbi is that the marinade is so easy to make. today i made galbi roughly using your recipe, but i added rosemary and kiwi juice, and instead of using water i used sprint for extra sweetness.
the most difficult part about galbi is finding the LA style short rib cut, i think.
Just finally got around to trying this. Delicious, so simple to make, and what is even better is that it tastes just like the Galbi I first tasted years ago.
Actually, I am making it for the second time, have some of the right style of short ribs marinating in the fridge right now.
I first tried if with regular ribs, and will no doubt do so again, but next time I will marinate for two or three days, as the flavor hadn't penetrated all the way at 24 hours.
Oh, and btw, imo, it is pretty much impossible to put too much garlic in, well, anything. ;)
a friend of mine and i want a good bulgogi recipe if you get a chance. i should try the kalbi sometime. love the entertaining video and my friend says he loves the fact that tigger's a part of it.
ReplyDeleteActually you can use exactly the same recipe for bulgogi... just a different cut of meat.
ReplyDeleteSince bulbogi is thinly sliced, you don't have to marinate as long as Galbi. Maybe 5 to 10 hours?
Nice opening episode! I will have to give it a try.
ReplyDeleteI would love to see a 찌개 of some kind, perhaps 김지찌개 or 부두찌개. Either way put some spice in it :D
Production Tip: Get rid of the white blanket in the background and perhaps put some form of light in front of you to the left.
퐈이팅!
Thanks.
ReplyDeleteYes more episodes are coming..
For sure i will make some 찌게.
Thanks for your tip!
Hey Grace. Great show. Can you give us your kimchee recipe?
ReplyDeleteyes kimchi is coming
ReplyDeleteStumbled on your cool cooking (site!?) blog, guerilla cooking at it's best... bcz it's korean cooking!!!
ReplyDeleteI ditto the other comments 'bout a vid clip on how to make a kickass jjiggae (doesn't matter what kinda). Another idea is to make vid 'bout how to make different panchans.
Keep on the funny cooking.
these videos are just so funny. the great thing about galbi is that the marinade is so easy to make. today i made galbi roughly using your recipe, but i added rosemary and kiwi juice, and instead of using water i used sprint for extra sweetness.
ReplyDeletethe most difficult part about galbi is finding the LA style short rib cut, i think.
ah rosemary and kiwi sounds delicious.. (especially kiwi makes the meat tender so even better...)
ReplyDeleteI think you can make it without kalbi cut...
If you can't get it, try using thinly cut sirloin or other steak cuts.
I wish i could try your creation.
THanks!
Annyeong!
ReplyDeleteI just realized that I got ripped-of everytime I was buying the galbi mix...
I think that I'll have to try this...
I'm just confused because the other day, one of the Galbi mix that I got was very spicy and it seems that you don't put any red korean peper..
I can't wait to do it and will also be following your advices for kimchijigae next week!!
Thanks for this fun website!!
Flo
THanks for watching Flo, HOpe it turns out great!
ReplyDeleteLet me know if you have any questions!
Grace
Hi Grace,
ReplyDeleteJust finally got around to trying this. Delicious, so simple to make, and what is even better is that it tastes just like the Galbi I first tasted years ago.
Actually, I am making it for the second time, have some of the right style of short ribs marinating in the fridge right now.
I first tried if with regular ribs, and will no doubt do so again, but next time I will marinate for two or three days, as the flavor hadn't penetrated all the way at 24 hours.
Oh, and btw, imo, it is pretty much impossible to put too much garlic in, well, anything. ;)
Good to know that I'm not the only using swimming goggles for slicing onion.
ReplyDelete