Category: Beef

Kalbi (Korean BBQ Short Ribs)

My idea of the quintessential birthday party doesn’t necessarily mandate a towering 3-layer cake. Mainly because every time I try to bake one, all I seem to create is a very tasty mess of sorts. So, instead, I resort to marinating meat. Lots of it. Short ribs, the Korean way, to be exact.
Because my idea of the perfect birthday party consists of just 3 things: a family of friends, perfect weather, and a beach barbecue. All of which I happily had (and then some) at my birthday last week.
Continue reading

Short Ribs Burguignon

One of the most amazing feelings, for me, is that of achievement. The sheer feeling of accomplishment in and triumph over an endeavor or obstacle is what makes any challenge that much more rewarding. Oddly enough, I have to admit my biggest challenge at the moment is that of grief, or overcoming it. Like this twist on a classic French Beef Burguignon, grief can be complicated and tedious , making  anyone reluctant to confront and undertake the matter at hand. Although preparing Short Ribs Burguignon may not be as inevitable as the feelings of grief within a person’s lifetime, if you are like me and constantly seek thrill alongside self-cultivation, you can’t desist committing  yourself to making, or attempting to make, the most complicated dishes you know  to attain that blissful feeling.

That, or you try to avoid it for as long as possible until it comes back at you, smack-dab in your face. Either way, there comes a time when you need to do something about it, whether it be going out to have someone prepare that intricate and advanced dish that you obsess about and crave for or, making it yourself (for better or worse) and learning from it.
Continue reading

Salt

I’m not a bad daughter. In fact, I fancy myself as quite the opposite. Despite the distance and years between us, my parents and family in Korea are constantly in my thoughts and everyday actions. I am, for lack of better way to put this, my father’s daughter. As a child, I cringed and pouted when people would tell me I either was or looked exactly like my dad. “I want to be like umma, not appa,” I’d repeatedly whine. With this, my younger sister followed in my footsteps and we’d compete to claim inheritance of mom’s svelte and gorgeous physical features. As we’ve grown older, however, we’ve come to realize that while my sister may look more like my dad than I do, she acts more like my mom. Me? I am exactly like my dad.
From our stubby toes and absent-mindedness to our love for foreign languages and moments of silence, we are one and alike. My dad similarly bestowed upon me an appreciation for food in all forms. At the young age of 4 or 5, I had my first taste of gourmet cheese. I will never forget my dad in the kitchen, gingerly cutting the wrapped lump of German Butter cheese (Butterkäse) into generous slivers and placing each over slices of apple with his stumpy, callused hands. The first bite is one I will always remember, soft and buttery flawlessly paired with crisp and subtly-sweet. This flavor was only to be sharply, beautifully contrasted with the various salumi, or cured meats, he then allowed me to try. In addition to the more simplistic joys I grew up eating (instant mac & cheese, spaghetti with meat sauce, or spam, eggs, kimchi, and rice), the more complex and matured flavors of cheese and meats also have the ability to take me back to my not-so-distant, treasured childhood. And though it is always an honor and pleasure cooking for you, appa, if you were here for this upcoming Father’s Day, I wouldn’t think twice about taking you to Salt Kitchen & Tasting Bar. For memories sake. Continue reading

Two Loaves of Meat.

Returning to my own kitchen, I still have to say that I feel as though I always marvel at my ability to bake anything. Sure, it may not be baking loaves of bread, but baking loaves of meat still feels like a truly magical accomplishment. I’m serious! Just the other week, I tried to bake a cake, which I haven’t tried doing in a very long time. Only because I remember thinking for years up to this point that I could not bake cakes to save my dear life, but I decided to try again feeling confident with all this kitchen experience under my belt. Psh, amateur.

That turned out to be a huge disaster, a complete and total fiasco. So, instead of flour and sugar, I decided to practice baking using ground beef and vegetables. That endeavor turned out to be much less disappointing. It actually turned out perfectly fine for an all-American kind of meal. I never tasted meatloaf until my late teen years and I remember being astonished at the name and the flavor. It wasn’t until even more recently that I realized how simple and inexpensive it could be to make. Oh, the wonderful simplicities in life.

Continue reading

Mini-Dinner Party.

So, in a continued pursuit to rekindle my relationship with Korean cuisine, I invited a couple of my good girlfriends over for a mini-dinner party. We hadn’t had a get together in what seemed like ages and I figured, this would be a great time to have a girls’ night in. I mean, we all love going out and eating out, but it’s always nice to have the option and privilege of staying in to a hearty home-cooked meal. Nothing, and I mean nothing, beats that. Especially when it’s in good company. Alcohol, that is. I mean, friends. Well, when the meal includes Korean-braised short-ribs and spicy rice cake stir fry, any company is good company!

Continue reading