Korean Barbecued Beef Short Ribs (Kalbi) All Korean grandmothers have their own little secrets for making and tenderizing kalbi. Soda, sugar, and Asian pears are all common tenderizing agents. Grandma Sang Jung Choi (see page 252) massages kiwis into Korean-style short ribs—beef ribs cut about ¼ inch thick across the bone (instead of between bones) … Read more
Spicy Korean Oyster Salad (Kul Kimchi) IntroductionKul Kimchi is a vibrant kimchi dish with fresh oysters, fiery red pepper flakes, and crisp romaine lettuce. This recipe, inspired by Jean Lee, combines sweet, spicy, and briny flavors to create a palate-stimulating dish. Best served alongside freshly steamed short-grain rice and paired with main dishes like Korean … Read more
Soybean Sprout Salad (Kong Namul Sangchae) IntroductionKong Namul Sangchae is a crisp and refreshing Korean side dish, known as banchan or panchan, that requires minimal cooking. The key to this dish is preparing the soybean sprouts by snapping off their tails, which enhances both appearance and texture. Serve alongside freshly steamed short-grain rice or as … Read more
Green and Golden Zucchini Thread Salad (Hobak Namul) IntroductionHobak Namul, or Green and Golden Zucchini Thread Salad, is a vibrant Korean side dish known as banchan. It complements spicy foods with its mild flavor and colorful presentation. Yellow zucchini adds a delightful contrast, but any yellow squash can be substituted. This salad can be prepared … Read more
Cabbage Kimchi Kimchi, a beloved Korean staple, offers a delightful blend of sour, sweet, and spicy flavors with nutty undertones. This recipe, shared by Yangja Cho Im, showcases her slightly non-traditional approach to making this iconic dish, which remains authentic in taste. Enjoy it chilled as a side dish or as part of Bibimbap. Time: … Read more