Comforting Dwaeji Galbi Jjim for Dinner! #jjim

Rebecca Chu's avatar
Rebecca Chu

Ingredients

  • 1.35
    lbs spare pork ribs
  • 1
    yellow onion
  • 2
    Korean sweet potato
  • 1
    large carrot
  • 1
    large potato
  • 8
    cloves garlic
  • 3
    tablespoons canola oil
  • garlic
    minced
  • 1
    inch ginger
  • 1
    piece kelp
  • 1
    teaspoon doenjang
  • 2
    tablespoons gochujang
  • 2
    tablespoons sugar
  • 1/2
    teaspoon black pepper
  • 1
    tablespoon sesame oil
  • 3
    tablespoons gochugaru
  • 1
    teaspoon sesame seeds
  • 3
    tablespoons mirin
  • 1
    teaspoon kosher salt
  • 3
    tablespoons soy sauce
  • 2
    tablespoons honey
  • 3
    1 inch cut scallion

Instructions

1
Dwaeji Galbi Jjim for dinner! Let’s get started! Soak the 1.35 lbs spare pork ribs in cold water for 30 minutes to an hour.
2
Peel the 2 Korean sweet potato, 1 large potato, and 1 large carrot. Cut the 1 yellow onion down the middle and quarter each half of the onion. Set aside everything into a large bowl or plate. Prepare the rice in the rice cooker to serve later.
3
Pour 10 - 11 cups of water into water and cover with lid. Boil the water at high heat. When the water comes to a boil, add in the spare pork ribs into the pot. Add half of the diced yellow onion and 1 inch of ginger to the pot. Boil for 5 minutes at high heat.
4
Take the spare pork ribs out and rinse under cold water. Let the ribs cool off and pat gently with paper towel to dry off excess water.
5
Cut the carrot, Korean sweet potatoes and potato in oblique cuts. Mince 8 cloves garlic and set aside.
6
Pour 3 tablespoons canola oil into the large pot at high heat. Add in the half of the onion into the pot and sauté until the onion sweat for 1-2 minutes.
7
Add in the garlic (minced) and sweat it out until fragrant. Be careful to not burn.
8
Add in the spare pork ribs into the pot. And quickly mix into the pan. Add in 4-5 cups of water or until the water covers the ribs completely. Add in 1 inch ginger and 1 piece kelp. Cover with lid and boil at medium heat for 20 minutes.
9
For the sauce, add 3 tablespoons gochugaru, 3 tablespoons soy sauce, 3 tablespoons mirin, 2 tablespoons sugar, 2 tablespoons honey, 2 tablespoons gochujang, 1 teaspoon doenjang, 1 teaspoon sesame seeds, 1 teaspoon kosher salt, 1 tablespoon sesame oil, 1/2 teaspoon black pepper. Mix well all together.
10
Open the lid and add the carrot, Korean sweet potatoes and potato into the pot and adjust to medium-low heat. Gently push everything down. Add in the sauce and mix well. Cover with lid for 20 minutes. Gently mix every 10 minutes to make sure it doesn’t stick to bottom.
11
Add in 1/4 cup to 1/2 cup of water if sauce is too thick and the potato isn’t soft enough at low heat. Add 3 1 inch cut scallion into the pot and cover with lid for 2 minutes. Remove the kelp and ginger piece.
12
Scoop everything into a big bowl and sprinkle sesame seeds on top. Serve with rice and eat right away!
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Rebecca Chu's avatar
Dwaeji Galbi Jjim for dinner! Let’s get started! Soak the 1.35 lbs spare pork ribs in cold water for 30 minutes to an hour.

Dak Juk

Rebecca Chu's avatar
Rebecca Chu

Ingredients

  • 1/2
    Whole roasted chicken
    pulled
  • 2 cups
    shiitake mushroom
  • 1/2 cup
    scallion
  • 1/4 cup (packed)
    ginger
  • 2
    tablespoon canola oil
  • 2
    cups unsalted chicken stock
  • 2
    cups water
  • 1/2
    teaspoon kosher salt
  • 1/4
    teaspoon white pepper
  • 1/2
    teaspoon fish sauce
  • 1
    piece dried kelp
  • 1
    cup water
  • 1
    tablespoon sesame oil
  • 1/2
    teaspoon sugar
  • 3
    eggs
  • sesame seeds
  • 1
    pack Roasted seaweed
  • 2
    cups unsalted chicken stock

Instructions

1
First, save the drippings into a big bowl. Use 1/2 Whole roasted chicken (pulled ) and pull the dark meat into thin strips. Mix the chicken with its drippings.
2
Thinly slice 1/2 cup scallion, 1/4 cup (packed) ginger, and 2 cups shiitake mushroom.
3
Pour 2 tablespoon canola oil into the pot at medium heat. Add the scallion and sweat for 1-2 minutes making sure it doesn't carmelize. Add the ginger next and sweat 1-2 minutes. Add the rice and toast.
4
When the rice starts to crackle and turn a little white, its ready. Add 2 cups unsalted chicken stock and mix it in at high heat.
5
Gently stir until the porridge comes at a boil. Continue to stir every minute. When the stock starts to thicken, add the remaining 2 cups of chicken stock and continue to stir every minute. Keep an eye on the pot to make sure the rice doesn't stick to the bottom and burn.
6
Add shiitake mushroom and stir. Pour in 2 cups water and stir.
7
When the porridge thickens and the rice looks more plump, add in the seasonings. Add 1/4 teaspoon white pepper, 1/2 teaspoon fish sauce, and 1/2 teaspoon kosher salt. Lower the heat to medium low.
8
Add 1 piece dried kelp (optional) to boost umami.
9
Add the chicken pieces in and stir. Once the porridge looks thick, add another 1 cup water and stir.
10
Add in 1 tablespoon sesame oil and stir.
11
Taste the porridge and adjust if it needs more salt and / or fish sauce. Add 1/2 teaspoon sugar (optional) for balance and stir.
12
Crack and beat the 3 eggs in a bowl. Stir the pot once again and pour in eggs in a circular motion.
13
Adjust the heat to low and cover the pot with a lid for a minute.
14
Pour the porridge into a bowl.
15
Garnish by shredding the roasted seaweed into the bowl.
16
Sprinkle sesame seeds.
17
Add a spoon and eat right away! Enjoy!
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