Korean BBQ and ginger soup (Dinner 3 July)
Korean BBQ is one of the most popular menus in Japan. In Korea (and also in Japan) BBQ sauce usually do not involve miso. However, it is impossible to get the sweet mild BBQ sauce in London. Therefore, I invented this miso-sauce for Korean BBQ.
A piece of pear (fully ripe), 2 scoops of tablespoon of korean miso, 3 cloves of garlic, 1/2 round onion (chopped into 1-1.5 cm cube), 1/2 teaspoonful of chili, 1 tablespoonful of: honey, sesame oil, pine nuts (or peanuts), soy-sauce
|+ honey and pine nuts!!|
Preparing Korean BBQ sauce (for 500g of meat potion)Peel the skin and remove the cores of pear, garlic and onion then cut into pieces roughly.
Put all the ingredients into a mixer and blend till it gets smooth (for 1 mint)
Enzyme from pear and onion make the meat tender. The gentle sourness and sweetness of pear moderates the strong flavour of garlic and chili. Pine nuts and honey makes the texture and flavour rich and deep. I tried with an apple instead for pear but it was too sharp. This sauce is soooo yummy!
I usually use a half potion of sauce for 200-300g meat each time then freeze the rest in a bag.
Fry the beef rib (Galbi)
People eat different kinds of meats of many parts in Korea. What I like is GALBI, thinly sliced beef rib. Frozen GALBI potions can be found in Korean food shops.
- Cut each potion of galbi (thinly sliced and rolled up) into 6-7cm length,
- Put pieces of galbi and the sauce into a bowl and mix them well by kneading with a hand
- Leave it for 30 mins-2 hours
- Heat the frying pan at least for 20 mins with highest temperature
- Put the galbi and fry both sides of each piece for 4-5 mins in total
While soaking the galbi in the sauce, prepare the garnish (Lettuce leaves and some more greeds)
We easily finish one bunch of round lettuce. In addition, I usually prepare a bunch of coriander, 1/2 cucumber cut into thin stripe, and spring onion cut into thin stripe (lengthwise, or following the fibre) and wash in water and drain, then wipe it with kitchen towel.
Ginger soupIngredients: spring onion (2), 2 tablespoonful grated ginger, one egg, 1 teaspoonful chicken bone soup stock (the red cylinder container in the photo) or 1/2 cube of chicken stock, 1/2 teaspoonful sugar, 1/2 teaspoonful salt, some drop of sesame oil and thai fish sauce, black pepper, 1 teaspoonful starch flower
- Heat 2 cups of water into boil in a pan
- Chop the spring onion into pieces
- Dissolve the starch flower in a small cup with 2 tablespoonful water. In a separate bowl, beat the egg
- Add ginger, chicken stock, sugar, salt, black pepper
- Add starch the water of flower and allow into boil till it become thick
- Put sesame oil, fish sauce and put the heat off, then power the egg gently
Serve the meat underneath of a lettuce leaf, topped with coriander, cucumber and spring onion!!
Mr. Husband loves this dish. As always, he put some rince on the bottom of the dish to empty the reft-over sauce.
Total time to prepare: 1 hour (30 mins for cooking and 30 mins to soak the meat)
Total cost: 15.70 pounds (13.20 pounds for galbi meat, 2.5 pound for the rest of veggies)