디시인사이드

1) I once made a boneless version of [Gamjatang], but this time it's the [ Galbijjim] version.

Hmm... Can it really be called Galbijjim when there are no rib bones? However, while browsing the dictionary out of boredom, I recall seeing something that stated meat dishes using galbi marinade can also be called galbi. (If I'm wrong, so be it.)

I do not have a photo of the ingredients being prepared.

This [Galbijjim ] has broth.

I thought it would be delicious to mix the rice and meat into the broth.

2) (Approx. 10 servings)

The meat will be blanched with bay leaves, whole peppercorns, mirin, and MSG, then braised in a special soy sauce marinade. As for the recipe... well, it is the actual recipe used in restaurants, so I will skip it this time...

Instead, you can use store-bought galbi marinade.

However, if I may offer a tip, it is recommended to add dried chili peppers and ginger when cooking if you have them.

5) After 40 minutes, add the rice cakes and shiitake mushrooms.

I made a mistake here by adding the soft [Mildeok] a bit too early. If you are using [Ssaldeok], you can add them in advance!

Personally, I always add shiitake mushrooms to soy sauce-based meat dishes (such as [Jjimdak] or [Bulgogi]). I love the subtle aroma of the shiitake mushrooms rising from the broth.

If you are not satisfied with the color, there are color-enhancing sauces available, such as dark soy sauce or caramel syrup. Adding those will make the color richer.

8) <Review>

I usually only eat the braised short ribs where the broth has completely boiled down and just coats the outside, but I also really enjoyed this style where the broth is thick and simmered! So, I made fried rice with the leftover broth~

One slight downside is that the green onions were sliced diagonally, giving them a mushy, limp texture. I wondered if it would have been better to cut them in half and then slice them into larger pieces before braising. However, slicing them that way makes them inconvenient to eat, so it seems there are pros and cons depending on how they are sliced.

I debated countless times whether to add [Glass noodles]... but I held back because I had ramen for breakfast...