Last year, when I revamped the blog, I had every intention to share more recipes. I wanted to make more of an effort to share some healthy dishes that I have picked up along the way with everyone who takes the time to visit with me here.
In addition to this added tab where I would share my own recipes, I wanted to make sure I featured some of my friends and the recipes that they make for their loved ones as well.
After all, the reason why we cook is because we LOVE the ones who we are cooking for!
Tina and I have known each other for a few years now. I have admired her and looked up to her for the healthy dishes that she serves her growing teens. I have also looked to Tina for words of encouragement and even inspiration in my faith. It’s nice to spend time with a friend like Tina, because she can always offer me a fresh perspective, and can sometimes even direct me to verse that applies in my situation.
Through our friendship, Nino and Chris have gotten to know each other as well. I have enjoyed the time I have spent with them as a couple, and even individually. They are good people. My kinda people.
One story I can share with you about a project that Tina and I worked on together involved Tina MAKING HER OWN QUINOA FLOUR. I kid you not. This lady is no joke. When she wants to do something healthy (and tasty) she knows just how to do it.
I am so happy she agreed to be the first person to contribute a recipe for all of you to enjoy.
Hello everyone! I’m Tina Ong, publisher of The Phenomenal Mama (http://thephenomenalmama.blogspot.com/). When Mish invited me to share one of my family’s most requested recipe on her newly revamped blog site, I immediately said yes. It’s such an honor to be invited and being given some space in her digital home.
Food is a huge part of my family. We all love to eat good food. Naturally, my home kitchen is the focus of my energy most of the time. I am passionate about cooking, baking AND eating.
It’s great comfort knowing that what I do in the kitchen serves as nourishment for the people I love very much. In the same manner, my family’s appreciation of what I cook nurtures me emotionally, as well.
Kalbi Jim is one of my family’s favorite dish. They can’t get enough of the tender beef and vegetables swimming in sweet-salty umami rich sauce.
It’s a complete and satisfying meal in one big pot. It is quite tedious to make so I always make a BIG batch. I make it one afternoon, and it serves me well for many meals to come. It even tastes better the next day.
There are a lot of ways to cook Kalbi Jim. My recipe calls for braising the beef, which is to sear the beef before letting it simmer. It may be an additional step and more work but in terms of results, the added step of searing really makes the difference between ordinary and mouth-watering.
When searing meat, make sure your stainless steel pan is hot and lightly oiled to get a nice caramel color. Also, do not overcrowd the pan to make sure you’re searing and NOT steaming. Meat will actually stick to your pan at first, but be patient. Let it cook uninterrupted for a few minutes. The meat will naturally release when seared.
Another look at my Kalbi Jim
- • 2 kg beef short ribs or 1-1/2 kg camto
- • ½ cup soy sauce
- • 1 tbsp mirin or rice wine
- • Dash of black pepper
- • ½ tbsp cornstarch
- • 1 Asian pear, grated
- • 1 head garlic
- • 2 1-inch piece of ginger, peeled
- • 1 onion, chopped
- • 2 to 3 bay leaf
- • 1/8 cup mirin 1/2 cup soy sauce
- • 2 teaspoons sesame oil
- • 1/2 – 3/4 cup white sugar, adjust depending on the level of sweetness you want
- • fresh cracked pepper
- • 2 to 1/2 cups water or until the beef is completely submerged in liquid
- • 2 large Korean radish, cut into large chunks (about 1-1/2-inch cubes)
- • 6 – 8 dried shiitake mushrooms, soaked and quartered
- • 3 large carrots, cut into large chunks (about 1 inch long)
- • Salt, season to taste
- • 2 to 3 chili peppers
- • 2 tablespoons toasted sesame seeds
- • 10 onion leaves/leeks, chopped
- Start the preparation a day before serving. Wash the beef in cold running water.
- In a container or plastic bag large enough to hold the ribs, marinate beef in soy sauce, black pepper, cornstarch, mirin/rice wine. Leave covered in refrigerator for 5 hours or better if overnight.
- On the day itself, prepare braising liquid by mixing together in a bowl: the grated pear, 1 tablespoon of the sesame seeds, mirin/rice wine, soy sauce, sesame oil, white sugar and a generous amount of pepper. Set aside.
- To cook the ribs, heat oil in a heavy pot large enough to accommodate the ribs. Brown the ribs, but not to the point that they are fully cooked. Sear the ribs in batches, setting aside the done ribs in a separate container/plate.
- Once all the beef are done searing, add garlic, onion, ginger in the same pot. Cook in medium heat. Stir in the braising liquid, water and put back the seared beef. Bring it to a gentle boil, uncovered. Skim off the scum on the top. Cover and simmer in medium-low heat for 2-1/2 hours.
- Meanwhile, soak the mushrooms until softened enough. After 2-1/2 hours, add the carrots, radish and the mushrooms, and cook 1 hour longer. Season with salt.
- At this time, adjust the heat level and cooking time to your liking, depending on how tender you want your ribs to be and how much sauce you like to have. Use medium low heat and additional time for more tender meat with more sauce. Likewise, you can increase the heat to medium to reduce the sauce quicker.
- Let the meat cool. If any bones have separated from the meat, remove them and discard. Cover and refrigerate overnight.
- The next day, remove as much of the solidified fat from the meat as possible before reheating. Sprinkle with remaining 1 tablespoon sesame seeds and green part of leeks
- Depending on the size of your family, you can already portion it into several containers before you store in the refrigerator so can reheat just the right serving amount for your family the next day.