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.
INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– One Egg
– Carrots (chopped)
– Cooked rice
– Mushroom powder
– Salt
DIRECTIONS:
– Heat oil on high setting in skillet
– Add green onions, and cook until dark
– Crack and stir in an egg
– Add carrots and rice, and stir fry
– While stir frying: add some salt (5 turns on grinder), some oil, and some mushroom powder
INGREDIENTS:
8 chicken drumsticks (1.8 lbs), chopped (or whole)
1/4 cup sesame oil
1/4 cup rice cooking wine or Shaoxing rice wine
1/4 cup light soy sauce
1 Tablespoon rock sugar (raw cane sugar) 黃冰糖
1 oz ginger, peeled & thinly sliced
14 garlic cloves, peeled & crushed
3 dried Chinese red chili
1/2 Tablespoons dark soy sauce
10 – 16 fresh Thai basil leaves (optional)
DIRECTIONS:
1. Peel and thinly slice the ginger. Peel and crush the garlic cloves.
2. Chop the drumsticks in pieces
3. Set Instant Pot to saute, and saute the ginger and garlic in 1/4 cup of sesame oil for 30 seconds (until fragrant).
4. Add in the chicken, 3 dried Chinese red chili, and 1 tablespoon rock sugar. Saute for 3 minutes.
5. Pour in 1/4 cup of rice cooking wine, and let boil for a minute to evaporate some of the alcohol.
6. Add 1/4 cup of light soy sauce.
7. Close the lid and pressure cook on high for 6 minutes + 10 minutes natural release. If using whole drumsticks, high pressure for 8 minutes + 10 minute NPR.
8. Remove lid, and place chicken pieces in large serving bowl.
9. Press saute button, and bring sauce back to boil. Add about 1/2 tablespoon dark sauce to give color, and sweeten.
10. Taste the sauce, and adjust with more light soy sauce if needed.
11. Stir in 10-16 fresh Thai basil leaves.
12. Pour the sauce into the bowl with chicken. Mix well.
13. Serve immediately with rice.
Ingredients:
2 lbs pork belly
3 green onions
1 inch of ginger
1/2 cup water
Kakuni Seasoning liquid:
¼ cup sake
½ cup water
½ cup mirin
½ cup soy sauce
2 tablespoons granulated sugar
Optional: Red Cooked Pork Seasoning liquid
3 tablespoons rock sugar
3 garlic cloves, peeled
2 scallions, cut into 2-inch pieces
2 whole star anise
2 tablespoons Chinese dark soy sauce
1 tablespoon Chinese light soy sauce
¼ cup Shaoxing rice wine
1 cup water
Directions:
Slice the pork belly. Slice the green part of the green onions in half. Slice the ginger into thin slices. Place ingredients in Instant Pot, and cover with water. Cook under pressure for 35 minutes.
Release pressure, and discard water, green onions, and ginger. Rinse the pork belly under warm water. Clean out Instant Pot, and return pork belly.
Pour seasoning liquid over the pork, and put Instant Pot in “saute” mode. Simmer to evaporate the alcohol. When alcohol smell is gone, turn Instant Pot off. After the pot has cooled a bit; cover, lock, and seal the lid. Cook under high pressure for final 10 minutes. Release pressure, and serve (e.g. over rice).
2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
1 1/2 teaspoons kosher salt
For the Marinated Pork:
1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon canola or vegetable oil
1 teaspoon Asian fish sauce
1/2 teaspoon cornstarch
For the Sauce and Stir-Fry:
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
1/2 to 1 teaspoon of chili flakes, to taste
1/2 head of garlic, peeled and thinly sliced
Cooked white rice, for serving
Directions:
1.
Place cucumbers in a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let stand for 30 minutes.
2.
Meanwhile, For the Marinated Pork: In a small bowl, combine ground pork with the soy sauce, Shaoxing wine, oil, fish sauce, and cornstarch. Mix well and refrigerate for at least 30 minutes or up to overnight.
3.
For the Sauce and Stir-Fry: In a small bowl combine the water, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
4.
Drain cucumbers and rinse under cold running water. Drain well, then pat dry with paper towels.
5.
In a wok, heat 1 teaspoon canola oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using the spatula, break the pork into small pieces. Add chili flakes to taste and continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.
6.
Wipe the wok clean and add the remaining 1 tablespoon canola oil and heat over high heat until smoking. Add garlic and cook, stirring, for 10 seconds. Add cucumbers and cook, stirring, for 2 minutes. Return pork to the wok and stir well. Mix the sauce with a spoon or chopstick and pour it into the wok. Continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds. Transfer cucmbers a plate and serve with rice.
