Chungdam Restaurant

GALBI (Grilled Beef Short Ribs)

 GALBI is a Korean meat dish made from beef short ribs. The ribs are marinated in a sauce made from fruit juice (generally Asian pear juice), rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients, although many variations exist, including variations from clear marinades to spicier marinades.
The meat itself is often cut in the L.A. rib style, which is basically a rack of ribs cut in thin slices across the bones. This makes eating the GALBI with chopsticks or with fingers easier. GALBI is usually available in most Korean restaurants but it is generally served in restaurants that specialize in GALBI and the meat is cooked on an in-table BBQ.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of SSAMJANG, KIMCHI, or other side dishes, and then eaten as a whole. GALBI itself means rib in Korean and there are many dishes that incorporate GALBI, including soups and stews.

• 16 ribs
• 1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
• 1 Asian pear, chopped (or 1/2 Korean pear)
• 1 onion, chopped
• 2 tbsp minced garlic
• 4 tbsp sesame oil
• 1 tbsp ground pepper
• 1 tbsp juice of ginger

GALBI (Grilled Beef Short Ribs)
GALBI (Grilled Beef Short Ribs) 1. Wash meat. Rarely but sometimes you can find tiny bone scraps stick to the meat.
    Soak in water for 1 hour, drain.

GALBI (Grilled Beef Short Ribs) 2. In a food processor, add chopped onion and pear, puree finely.
    Pour out to a large bowl, add remaining ingredients, stir.

GALBI (Grilled Beef Short Ribs) 3. Marinate beef for 8-10 hours or overnight.
    They cook fairly fast, 2-3 minutes on one side.

GALBI (Grilled Beef Short Ribs) 4. Traditionally, it is grilled with a wood charcoal but certainly you can grill on a gas stove or out door grill.

BULGOGI (Grilled Marinated Beef)

 BULGOGI is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.
BULGOGI is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of SSAMJANG, KIMCHI, or other side dishes, and then eaten as a whole.

Korean 101: "BUL" is the Korean word for "fire", and "GOGI" is "meat" .∙. "Fire meat"

• 1 pound thinly sliced steak
• 5 tbsp sugar
• 1/2 cup soy sauce
• 2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
• 1/4 tsp salt
• 5 tbsp Mirin (sweet sake, optional)
• 2 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 1 cup split green onions
• 2 cups thinly sliced carrots (optional)

Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
1. Cook over medium high heat until meat is just short of desired completion.
2. Add carrots and cook for an additional 3 minutes.
3. Serve with rice.

KIMCHI-CHIGAE (Fermented Chili Pepper Cabbage Soup)

 KIMCHI-CHIGAE is a very popular soup made with KIMCHI and KOCHUJANG.
It is normally served in a stone pot and still boiling when served on the table. It contains KIMCHI as well as other ingredients such as green onion, onion, tofu, and beef as well as some seafood. The specific ingredients, aside from KIMCHI, vary widely. Typically KIMCHI-CHIGAE is eaten with a bowl of rice.

• 1 cup KIMCHI, 16 oz pork belly (or any part with fat), thin sliced
    (uncooked bacon can be used as a substitute)
• 2 green onions, slice in a bias
• 1/2 pack DUBU (tofu)
• 2 KOCHU (hot green chili), chopped
• 2 tbsp KOCHUJANG (Korean chili paste)
• 1 tbsp KOCHUKARU (Korean pepper powder)
• 2 tbsp minced garlic, 1 tsp soy sauce
• 3 cups water, salt, pepper

KIMCHI-CHIGAE (Fermented Chili Pepper Cabbage Soup)
KIMCHI-CHIGAE (Fermented Chili Pepper Cabbage Soup) 1. Place a pot on the stove, turn the heat on. Add pork belly (or bacon),
    saute for a minute or so.

KIMCHI-CHIGAE (Fermented Chili Pepper Cabbage Soup) 2. Add KOCHUJANG and cook until meat becomes white.

KIMCHI-CHIGAE (Fermented Chili Pepper Cabbage Soup) 3. Pour the water, add KIMCHI. Bring to a boil, reduce to simmer.

KIMCHI-CHIGAE (Fermented Chili Pepper Cabbage Soup) 4. Add soy sauce, KOCHUKARU, and garlic. Cook for 20-30 minutes.

5. Add chilies, green onions, salt and pepper. Cook for another minute.
6. Serve with rice.

SAEWOO BOKUMBOP (Shrimp fried Rice)

 SAEWOO BOKUMBOP is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurant everywhere.
It's a common restaurant or home prepared dish during lunch or dinner that is quite simple but yet a fulfilling meal. It's a fairly easy dish to prepare/cook and there are various combinations of ingredients that can be included along with shrimp. Usually, small-sized shrimps are sautéed along with chopped onions and green peas in a mixture of steamed rice, mixed with scrambled eggs and chopped green onions.
At restaurants, SAEWOO BOKUMBOP is usually served with miso-typed soups, typically CHAM-PONG, or egg-drop based soups.

RECIPE INGREDIENTS (Yield: 2 Servings)
• 2 cup of cooked rice
• 20 - 25 small shrimp, peeled and de-veined
• 1/4 onion
• 1/2 cup of cooked green peas (frozen peas work perfectly)
• 2 roots of green onion
• 1-2 egg(s), scrambled
• 2-3 tbsp vegetable oil or butter
• 3-4 tbsp soy sauce
• 1 tsp sesame oil
• Salt and black pepper to taste

SAEWOO BOKUMBOP (Shrimp fried Rice)
SAEWOO BOKUMBOP (Shrimp fried Rice) 1. Dice and mince green onions, onions, and garlic.

SAEWOO BOKUMBOP (Shrimp fried Rice) 2. In a frying pan, sauté onion and frozen peas (defrost in microwave first) in butter or
    vegetable oil. Set aside.

SAEWOO BOKUMBOP (Shrimp fried Rice) 3. Sauté shrimps with garlic in butter or vegetable oil. When lightly brown,
    add vegetable mixture and cook for additional 1-2 minutes.

SAEWOO BOKUMBOP (Shrimp fried Rice) 4. Add cooked rice to mixture than add soy sauce (amount dependent on preference),
    salt and black pepper to meet taste.

SAEWOO BOKUMBOP (Shrimp fried Rice) 5. In another small frying pan, scramble 1-2 egg(s) and add to mixture as well.

SAEWOO BOKUMBOP (Shrimp fried Rice) 6. Mix all ingredients well and simmer for an additional minute than serve on plate
    and enjoy.

DAEJI-BULBOGI (Spicy Marinated Pork)

 DAEJI-BULBOGI is another popular Korean meat dish similar to BULBOGI. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red pepper paste sauce with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and KOCHUJANG which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.
DAEJI-BULBOGI can be grilled or pan-cooked and it is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat. It is often times wrapped along with a dab of SSAMJANG, KIMCHI, or other side dishes, and then eaten as a whole.
Korean 101: "DAE-JI" means pork in Korean and "BUL-GOGI" is the word for "fire meat" .∙. "pork fire meat".

• 1 pound lean and boneless pork, cut into thin slices
• 3 tablespoons soy sauce
• 2 tablespoons crushed garlic
• 1/2 teaspoon crushed gingerroot
• 2 tablespoons brown sugar
• 2 tablespoons red pepper sauce
• 1 teaspoon red pepper flakes
• 2 tablespoons rice wine (sake)
• 2 tablespoons sesame oil
• 1 onion

1. Combine all the ingredients for the marinade and stir in a large mixing bowl.
2. Add the pork and marinate for 30-60 minutes.
3. Grill or pan-fry and serve with steamed rice.

SUNDUBU-CHIGAE (Spicy Soft Tofu Stew)

 SUNDUBU-CHIGAE is a spicy stew made with SUNDUBU (soft uncoagulated tofu). Uncoagulated tofu are produced without undergoing the process of compression, which removes the water and curdling it firmly. There are multiple variation of this dish consisting of seafood, beef, pork and/or vegetable. Plain SUNDUBU-CHIGAE is usually made with some added pieces of pork, several small clams, chopped garlic, and red-pepper powder (KOCHUGARU) along with chopped leeks and sesame oil.
In addition, there are different levels of spiciness for this dish; light, medium and hot. The ingredients and spicy broth are added to a generous amount of SUNDUBU in a TTUBAEBI (ceramic bowl) and boiled over an intense heat. If preferred, a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner, especially during the winter seasons.

• 1 pack SUNDUBU (soft tofu)
• 8 small clams - cleaned, 4 oz pork (or beef) - sliced
• 1/4 cup KIMCHI- roughly chopped, 1 red hot chili - sliced
• 2 green hot chilies - sliced, 2 green onions - sliced
• 1 egg york (or whole), 1 tbsp KOCHUKARU (Korean chili powder)
• 1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
• 1 tsp soy sauce, 1/2 tsp sesame oil
• 1 tsp SAEWOOJEOT (salted shrimp)
• 3 cups water

1. Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
2. In a pot, add vegetable oil and saute pork.
3. Add KOCHUKARU and keep stir.
4. Add water and KIMCHI, bring to a boil.
5. Scoop in SUNDUBU with a spoon.
6. Reduce heat, add SAEWOOJEOT.
7. Add chilies, green onions and clams. Cook for a minute or so.
8. Finish with egg york (or whole) in the center and a dash of sesame oil.
9. Serve with rice.