You’re welcome to critique at anything I’ve done wrong – I felt a little lost shopping in the Korean section of the Asian grocer. I couldn’t read nor pronounce anything! All I know, is that I’ve always missed the Galbi Tang from Chosun Galbee in LA… and I’ve always wanted to learn how to make it.

I think the trick is to remove most of the blood from the ribs - I soaked the ribs in water for a few hours, then pre-boiled it twice to remove all impurities, so that the broth runs clear. I did the same to the white radish, which was actually a tip from my mother used for Chinese cooking – always pre boil white radish twice before cooking (if you have time) to release the excess moisture, and allowing it to readily absorb more flavours later.

So 1 kilo of beef ribs, cut in 5cm cubes, one whole garlic (yikes!) and salt to taste, bring to the boil in a pot and then simmer for 2 hours. Add the radishes and Korean soup mix (I bought it at the store, because the box had a picture of the dish I was trying to make). The meat gently fell off the bone (but it wasn’t mushy), and the radishes were perfect. Serve garnished with chopped green onions. It was a variation of Dorothy’s recipe – without it, I’d be clueless. Thank you!

My 2nd dish to attempt was the Pajeon. Very easy to prepare, except that I would add a few more tablespoons full of rice flour to the recipe to give it a bit more texture. I bought fresh Australian seafood (clams, squid, scallops) which made the flavours very fragrant against the pan fried green onions. And then the third and final dish, Gamja jorim (Potato in sweet soy) Talk about high fat, High sugar, High calorie, High carb…

Like my post? Spread it like butter!