So… I’m Korean.
(Most say it’s pretty obvious haha)
The other day, I was talking to a friend about raising kids in the future and how we wanted to pass along our culture. Someone had told her, “Well, you’re not that Taiwanese so why are you so worried about it”.. and it got me thinking.. I’m pretty americanized, I mean I was born in California, raised in WA, only had my immediate family around, my korean is pretty broken, but I can read and write. Going to a korean church, listening to KPOP and watching korean dramas was pretty much the only exposure I had. How have parents been passing it along all this time? How will I?
Then it came to me.. FOOD! I LOVE KOREAN FOOD, I love to eat it, cook it and talk about it. It’s all nostalgia from growing up and eating the food my mom would make (not sure how traditional it was though.. I know she wings it along haha) Eating it makes me so happy, I love the strong flavors of chili paste, garlic, fermented soybean paste, and sesame oil. SO good. And there is just so much more to Korean food that people don’t know about!
Korean food is more than just Kimchi, KBBQ and Bibimbap. Don’t get me wrong, they’re delicious but you also have things like:
Naeng myun (buckwheat noodles in a cold broth)
Seolleongtang (Ox bone soup)
Samgyetang (Ginseng Chicken Soup)
Yukgaejang (Spicy Beef Soup)
Ganjang-gejang (Marinated Raw Crab)
Galbi Jim (Beef ShortRibs)
And so much more! I feel an instant connection to people when I learn that they love Korean food haha
I leave for Korea in 5 days and I am STOKED! We’re flying straight to Jeju Island and working our way up to Seoul! It will be my parents’ first time back since I was born! We’ve all agreed that the first thing we do will be to order a big bowl of Jjajangmyun the minute we get to our hotel. The open markets filled with street food are calling my name. I’m most excited to share the memories of this trip with my parents, seeing where they grew up, reliving their honeymoon, eating the foods they ate, etc. On another note, I’m a travel noob and this will be my first international trip! So, one thing I am NOT excited about is this flight haha 2 hours to SF, 12 to Korea and another 2 to Jeju. This will definitely be an experience. I guess it will be good practice for my flight to Hong Kong in November.
With that said, I felt that Kalbi would be an appropriate post before I head out! I made these ribs for a rib cook off a coworker invited me to! I stuck with what I knew and made these ribs instead of the traditional pork ribs I knew everyone else was making. Nothing beats charcoal grilling in the heat of summer, and being by a large body of water makes it that much better! When you grill these you have to make sure you get a good char on each and every piece! Enjoy and my Korea post will be up before you know it!
- 3# Three bone cut beef short rib
- 8 cloves garlic
- ½ medium onion
- 1 medium size chunk of ginger
- 1 large asian pear
- ½ C water
- 1 bunch green onions, plus some for garnish
- ⅔ C soy sauce
- ½ C mirin (rice wine)
- 1 tsp ground black pepper
- 5 T brown sugar
- 2 T yoshidas
- ¼ C sesame oil
- Toasted/ground sesame seeds (garnish)
- Peel garlic, ginger, onion and puree together with ½ C water and pour into a large bowl
- Puree asian pear and add to the bowl
- Add in soy sauce, miring, pepper, sugar, yoshida's, sesame oil and green onions (cut in one inch pieces)
- Mix together and taste, adjust as needed, should taste how you want your meat to taste like
- Rinse the ribs under cold water to get rid of gristle, etc
- Lay ribs down in one layer in a container, cover with some of the marinade, continue to layer the ribs with the marinade
- When you are done press it down and make sure the marinade is covering all the meat
- Let it marinade for 4 days
- Grill over charcoal on high heat, until you get some char as seen in the pictures!
- Garnish with chopped green onions and sesame seeds!