kalbi jim.

we've been ordering kalbi jim A LOT @ 4am the past 4 months. and its due time i give it a whirl. here's the recipe i found. anyone got any suggestions or pointers? tips? i have a lot of trouble cooking korean food like it comes out in the restaurants. i'll follow the recipe, but the end product always feels like there's something missing. i feel im close, but just cant figure out what im missing or doing wrong. maybe its been a while since a korean girl (who by poll, suck in bed -- read tpaks xanga). my BKC levels are low, blood kimchi levels. haha..that was for you disco. dorks.

Recipe: Braised Short Ribs (Kalbi Jim)

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ime: 2 hours, plus overnight marinating

6 pounds short ribs
10 cloves garlic, peeled and chopped
1 cup soy sauce
4 tablespoons sesame seed oil
2 tablespoons minced ginger
12 scallions, trimmed and chopped
4 tablespoons toasted and ground sesame seeds
1/2 cup sake
4 tablespoons mirin
2 tablespoons sugar
1 Asian pear or 2 crisp apples, peeled and chopped
1 or 2 fresh chilies (or to taste), preferably long and red, minced
2 large shallots, peeled and chopped
1 teaspoon black pepper, or more to taste
4 tablespoons olive or corn oil
1 large potato, peeled and chopped
2 medium onions, peeled and chopped
2 medium carrots, peeled and chopped
2 eggs, optional
Salt
Cooked white rice, for serving.

1.
In a large bowl, combine the first 14 ingredients (through black
pepper), and refrigerate overnight, covered. About 2 hours before
serving, put half the oil in a broad, deep saucepan or casserole, and
turn the heat to high. Remove the short ribs from the marinade, add
them to the pan and brown them on all sides, 10 to 15 minutes.

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2. Add marinade to the meat, along with 2 cups water. Bring to a boil;
lower heat and simmer, covered, an hour or longer, until meat is tender
but not falling off the bone.

3. Turn the heat back to high,
uncover and add potato, onion and carrots. Cook at a lively simmer
until the stew is thick and the vegetables are done, about 20 minutes
more.

4. Meanwhile, if you want a traditional egg garnish, put
the remaining oil in a 12-inch nonstick skillet, and turn the heat to
medium-high. Beat the eggs with pepper and a pinch of salt, and add
them to the skillet. Turn the heat to medium, and let sit, undisturbed,
until the bottom of the omelet is lightly browned. Flip, and cook until
the omelet is firm. Turn it out onto a cutting board, and let it cool
slightly; then roll it up, and cut it into thin slices.

5. Taste the stew, and add a little salt if necessary. Garnish with omelet strips, and serve with white rice.

Yield: 6 servings.

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only a chin would eat breakfast wearing sunglasses and lupe fiasco/pharrell kick push remix playing in the background. gangsta son. so...internet may have turned most people into a WALKING ACRONYM, luckily for me, this hasn't happened, however blogging has meshed cyber and reality persona's into a "one-upping", crypitcally metaphoric FREAK. man...like a criminal seeing everything at angles of mischief, i see everything as a allegory. so another one of my self missions to improve delicacies of cooking is to master "the egg". (some chefs use cooking an omelette as an interview), lately i've been into the "poached egg" for health reasons. no oil, quicker cooking time than a hardboiled egg and basically just switchin things up. (add vinegar, it speeds up the egg white congeal process)i was creating my lil whirpool vortex, cracked the egg, and kind of got caught up watching the egg white swirling and congealing. this whole metaphor thing is getting outta control. find me a well and let me sit in it (wind up bird).