Pajeon - Entrée for the dinner party
Japchae and Galbijjim with rice - Main for the dinner party
Finally, I get to update my blog again. I have been away in South Korea to get my health checkup done for the army. Before I left, I cooked some Korean dishes that I enjoy for a family gathering and a dinner party.
The dishes are Pajeon (Spring Onion Pancake), Japchae (Stir-fried Sweet Potato Noodles with Vegetables) and Galbijjim (Braised Beef Short Ribs).
The base recipes can be found here:
Some extra tips that I can give are:
Make sure the pan is hot when cooking Pajeon and the spread the mixture relatively thin to make sure that it is not too doughy and becomes a little crunchy.
You can make it without soybean paste for cleaner and simpler taste but I think the addition of soybean paste gives it a bit more character and taste.
The sauce for the Pajeon is essential.
Japchae is a good healthy side for a meal. Make sure you keep tasting as you go. Depending on the quantity, the soy sauce and sesame oil required to get the right taste may not be proportional.
Galbijjim takes a little bit of time. If you have one, I suggest that you use a pressure cooker. If you don’t, I would use a cast iron pot. I like adding grated pear and ginger to enhance the flavour and chestnuts are really fantastic when they are incorporated into the dish.
At the butcher’s, ask them to cut up the beef spare ribs into 3rds.
Galbijjim is great with beer.
I will be developing these dishes further in the future since mine is not quite there yet compared to the taste of my grandma, aunties and my mum’s galbijjim. I will let you know when I finally get there.
Japchae - for the family gathering
Makgalbijjim (simplified version of galbijjim) - for the family gathering