Marinate spare ribs (see above) in a bowl for 30 minutes. Then add 2 tbsp of oil. Then add 1 tbsp of cornstarch and mix well. Finally, add 1-2 tsp of water and mix well.
Add 1 cup of water to the pressure cooker. Place steam rack into IP. Put the bowl of spare ribs on the rack. Pressure cook on high for 20 minutes. Then, natural release.
Garnish with green onions if you wish, then serve.
2 lbs. of bone-in beef shank (or 1 lb. bone-in beef shank, + .5 to 1 lb. beef tendon)
2 tablespoon oil
3 slices of ginger
6 cloves of garlic, sliced
2 scallions (cut into 2-inch segments)
3 dried chilies
For sauce:
2 teaspoons Doubanjiang (spicy bean paste)
1 teaspoon sugar
1/4 cup soy sauce
1/4 cup Shaoxing cooking wine
Broth:
6 cups water (to make soup broth)
Spice bag (or tea bag) with below:
3 star anise (small)
1/4 teaspoon of Sichuan peppercorn
1 stick cinnamon
2 bay leaves
Final Assembly
Wheat noodles
Bok choy (or spinach)
Pickled daikon
INSTRUCTIONS
Make sauce of soy sauce, Shaoxing wine, spicy bean paste, and sugar. Mix thoroughly.
Cut the beef shank into one inch cubes.
Boil water in a pot. After boiling, add the beef and 1 tsp of Shaoxing wine. Let it come back to boil and boil 1-2 minutes. Strain in a colander and rinse thoroughly in fresh water.
In Instant Pot, turn on the sauté setting. Add the oil, sliced ginger, sliced garlic, scallions, and chilies. Stir until flavors release.
Add the meat to the pot.
Add the sauce (step 1). Stir fry for a few minutes.
Pour in 6 cups of water (or about half the pot, covering the ingredients)
Put star anise, Sichuan peppercorn, cinnamon stick, and 2 bay leaves in a spice pouch. Put spice pouch into pot.
Close the lid of the pot. Cook 42 minutes in the meat stew setting. Natural release for 25 minutes.
If using Le Creuset Dutch oven instead of Instant Pot for a firmer, but still tender, texture, simmer for 2 to 2.5 hrs (#2 on my electric stove).
Boil the noodles, and in the last couple of minutes, add the bok choy and blanch until tender.
Placed noodles in a bowl, add beef & broth, add veggies, and pickled veggies.
This recipe should make three servings (meals) for two people.
Peel gobo’s skin with peeler or scraper (back of kitchen knife). Diagonal cut into 2 inch length. Collect slices and cut into thin matchbox strips.
Soak the gobo in water (optionally add one drop of vinegar). Change water a couple of times until the water becomes clean. Leave the gobo in water until ready to stir fry.
Cut carrots into matchbox strips.
In a fry pan, heat oil to medium high and stir fry the gobo first. After a few minutes, add the carrots.
Add the seasonings, and cook until most liquid evaporates.
In mixing bowl, stir water into flour, and keep stirring with an egg whisk. Make sure water and flour are completely combined. Set aside for a few minutes.
Finely chop green onions and throw into mixing bowl with flour/water. Add pinch of salt and five spice seasoning. Stir until everything is combined.
Heat up cooking oil. Pour mixture into a pan. Pan fry over medium heat for 2-4 minutes, until one side turns golden brown. Turn over, and pan fry the other side about 2 minutes. Then turn heat up to high, and fry each side 1 minute for a darker color.
Transfer out and absorb extra oil with a paper towel.
(Optional salting step). Place eggplant in large bowl and add water to cover. Add 1 tsp salt. Mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
Combine the sauce ingredients in a small bowl. Mix well.
Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with thin layer of cornstarch.
Add two tablespoon oil to nonstick skillet and heat over medium high heat. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Sprinkle water as needed to speed cooking.Transplant the eggplants to a plate. If the skillet starts to smoke, turn to medium heat.
Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add the eggplant back into the skillet. Mix the sauce until the cornstarch is fully dissolved and pour it over the eggplant. Add water to soften eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
Serve hot as a side or as a main course over steamed rice or noodles.
1/2 Korean radish , cut into big chunks (2 in x 2 in)
2 Tbsp garlic , chopped
2 tsp guk ganjang (Korean soy sauce for soup)
1 tsp Korean Cheonilyeom Sea salt (less if using regular Table salt)
INSTRUCTIONS
Trim off any excess fat from ribs.
Soak ribs in cold water for 30 minutes to hour to draw out excess blood.
While the ribs are soaking, clean green onions and slice or chop 2 of them and just cut the remaining 2 in 1/2 lengths for the soup.
Peel and cut 2 thick slices of ginger, peel Korean radish and cut into big chunks. You can use Daikon radish if Korean radish is not easily available.
In your Instant Pot, add ribs, whole yellow onion, radish, green onions, ginger and water.
Close and set your Instant Pot to SOUP function. It will pressure cook your Galbitang perfectly in just 30 minutes!!
Once it’s done, follow instructions to release the pressure and then open.
Skim off fat from soup.
Season soup by adding guk ganjang, salt and garlic.
Recipe Notes
Serve with some chopped green onions and black pepper so people can and season to their own taste. Rice and kimchi like Kkakdugi will go wonderfully well with this rich and hearty soup.
INGREDIENTS:
– Wood ear mushrooms (hydrated)
– Sweet potato noodles (hydrated)
– Fresh Choy Sum
– Water
– Avocado oil
– (2) green onions
– 1/2 teaspoon of chicken seasoning, or mushroom powder
– 1/2 teaspoon salt, or nu salt
DIRECTIONS:
1. Hydrate wood ear mushrooms & sweet potato noodles
2. Chop green onions in 1 inch sections
3. Cut ends off choy sum. Wash in water.
4. In wok, heat avocado oil, and stir fry green onions until flavor releases (oil & green onions for flavor)
5. Add about a quart of heated water. Bring to boil.
6. Add choy sum, wood ear mushrooms, and noodles. Bring to boil.
7. Add seasoning
8. Lower heat, cover the wok, and simmer about 15 minutes.
Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with a dash of mushroom powder.
Heat a wok. Swirl in the oil and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for 1-2 minutes, or until the melon starts to soften. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned. Sprinkle with a little sesame seed oil.
Serves 4-6 with other dishes and rice family-style.
Note: Bitter melons are less bitter when they have fully ripened. A ripe melon will be light green in color with tinges of yellow or light orange on the outside. Inside, the spongy covering of the seeds would have turned from their light greenish white to a bright red. A less mature deeper green melon can be very bitter, but for people who have acquired a taste for the bitter flavor, it is a delicious bitterness. Bitter vegetables are known in the Orient to be very nutritious and medicinal and bitter melon perhaps leads the bunch for its medicinal properties. Riper bitter melon is softer and cooks faster.