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Cooking With Kimchi - NYTimes.com
JAN. 20, 2015 | NYT | By DAVID TANIS.

Kimchi can perk up just about anything.
kimchi  fermentation  Korean  cuisine  savoury  salsa_chutney_relish_pickle 
january 2015 by jerryking
Korean-Style Short Ribs
The New York Times
Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional
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Recipe #2
sugar
paprika
chili powder
salt
black pepper
garlic powder.
bones  ribs  recipes  Korean  rubs_sauces_marinades  short_ribs 
february 2013 by jerryking

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