Hello! Here is a popular dish that is commonly seen in Korean pasta/pizza/Italian restaurants: Oven Spaghetti. It is very simple to make and very tasty to eat as well!! This will be a very pretty presentation dish as well if you use a casserole dish. We got mini loaf pans and made individual sized portions. Have fun with it!
Posted in Tasty Oven Spaghetti
Tagged Beef, Cheese, cheese spaghetti, italian, Korean, mozzarella, oven spaghetti, pasta, spaghetti, tomato
Hello dear readers! Today’s post will be on one of our favorite non-spicy Korean soups: radish soup or ‘moo’ soup. This dish is special in that it does not involve the strong bold flavors we see in many other Korean soups. The taste of this soup is a deep earthy flavor. It truly celebrates the natural taste of the vegetables and beef that are in the soup. Don’t worry though, the soup is definitely not bland! The radishes will melt in your mouth and the wonderful broth will sooth your stomach! Did we also mention that this soup is extremely easy to make with very minimal ingredients? 
Let’s begin.
What you Need:
What to Do
First, in a large pot with about 6 cups water, boil the beef. You don’t have to use ribeye, but we think that that cut of meat brings out the most flavor for this kind of dish. While the broth is cooking, peel the radish and slice into half moon shape. Do the same with the onion.
Next, dice the garlic and cut the green onions into roughly 1 inch size pieces. Throw away the very ends -bulbs.
Great! The prep work is done. Now, once the beef has been boiling, you will notice all the proteins, blood particles, etc, building up and floating on the top of your broth. Spoon them out so that the broth turns clear.
Next, add in the rest of your ingredients. Give generous generous generous sprinkles of black pepper.
Add in the dashi.
Now stir and simmer for about 20-30 minutes. You will notice the broth will turn a very light yellowish color and the radishes will be very very soft. At that time, taste the soup and add in about 1/3 spoonful of salt, or however much you want to add in.
ENJOY!
Hello Everyone!
We stopped by the local grocery store and there was a special sale on short ribs! We instantly decided to go home and make some kalbi, cook up some sam gyup ssal, some rib eye, and have another korean bbq at home. In this entry, we will teach you how to make our kalbi…well, my mom’s kalbi, anyways. It is easy and simply DELICIOUS. Need we say more? Let’s begin!
What You Need:
What To Do
First, take the short ribs out of the package and run it under running cold water to clean the meat. Put the meat on a top of a paper towel and pat dry. Then, put the ribs into a bowl.
Next, let’s make the marinade. Pour in all the ingredients except the pear and lemon juice, into a bowl and mix. The lemon juice and pear act as meat tenderizers. They also function to take the meaty smell away.
Slowly pour in the marinade into the ribs and make sure the marinade is in contact with all the ribs.
Add in the pear and lemon juice and ‘massage’ the meat.
After that, get out a rectangular shaped container and stack the kalbi slices. Do not pour in the rest of the marinade into the container. Doing so will make the meat overly flavorful–too salty/sweet, and just make it overpowering.
Cover and put it in the fridge and let marinade for a couple hours or more–at least one hour…but preferably 2 hours.
Well, that’s it! The rest is just pure fun enjoying your kalbi!
Get the table setting right…
and ENJOY
Please read our previous entry on korean bbq at home for the how to’s on the salad marinades, sauces, etc.
http://tastymealsathome.com/2008/06/07/korean-bbq-home
