🌕 S-Tier food for Chuseok 🌕 | K-Cuisine Relay | Galbijjim & Samsaeknamul

Hello everyone! We present to you the 28th episode our original LIVE highlight series, ’K-Cuisine Relay’! 📍The 28th Episode: Galbijjim and Samsaeknamul (Braised Short Ribs & Tricolor Salad) 👉 If you’re curious about making Galbijjim and Samsaeknamul, tune in! 👉 Watch 2 players make Galbijjim and Samsaeknamul LIVE in a relay format 👉 Join Hatago and our 2 players make the famous Galbijjim and Samsaeknamul [Todays Recipe👨🏻‍🍳] Cooking Galbijjim (Braised Short Ribs) [Preparing the Ingredients] 1. Cut the pork ribs into 4-5 cm pieces. 2. Rinse the ribs under running water, gently rubbing them 1-2 times. 3. Chop the green onions. 4. Slice the onion. 5. Slice the green chili peppers. [Making Galbijjim] 1. Place the ribs in a preheated wok, sprinkle with 2 pinches of salt, and sear on high heat for about 3 minutes until the fat starts to render. ※ Keep the fatty side down. ※ Don’t stir during this step! 2. Stir-fry until the ribs are coated with sugar. 3. When the sugar has coated the ribs, add 1 tbsp of vinegar. 4. Push the ribs to one side of the wok, then pour in 5 tbsp of soy sauce and 5 tbsp of tuna sauce, and let it simmer before mixing. 5. Add 3 tbsp of red pepper flakes and mix well. 6. Add the chopped green onions, sliced onion, 3 heaping tbsp of minced garlic, and 2 tbsp of ketchup, and stir-fry on high heat for 3 minutes. Once you see smoke, flip the ribs, reduce the heat to medium, and add 5 tbsp of sugar. ※ Cook until the onions have softened. ※ Scrape the wok to mix in the caramelized bits! 7. Add 500 ml of water and 20 cranks of black pepper. Once the water boils, cover with a lid and simmer on low heat for 30-40 minutes. ※ If the pork has a strong odor, cook with the lid open for the first 10 minutes! 8. Uncover and simmer on high heat for an additional 5 minutes, then add the sliced green chili peppers on top to finish. ※ Turn off the heat once the sauce has thickened! Cooking Samsaeknamul (Tricolor Salad) [Preparing the Ingredients] 1. Trim the roots off the spinach, chop it into bite-sized pieces, and wash thoroughly. 2. Prepare the soaked gosari and doraji by cutting them into appropriate sizes. [Spinach Namul] 1. Blanch the washed spinach in boiling water with a pinch of salt for about 1 minute. ※ Be careful not to overcook the spinach to keep it from becoming mushy! 2. After blanching, cool the spinach in cold water. ※ Gently squeeze out excess water, leaving some moisture in the spinach! 3. Mix the spinach with 2 tbsp soup soy sauce, 2 tbsp sesame oil, and 4 tbsp sesame seeds. [Doraji Namul] 1. Rub the prepared doraji with a handful of salt until softened. 2. Rinse the doraji thoroughly, split any thick pieces, and cut into bite-sized pieces. 3. Blanch the doraji in boiling water with a pinch of salt for about 1 minute. 4. Drain the water without rinsing. 5. Stir-fry the doraji in a pan with cooking oil, 2 tbsp soup soy sauce, sesame oil, and sesame seeds. 6. Finish by adding a little more sesame oil after cooking. [Gosari Namul] 1. Trim any tough parts of the gosari and cut into shorter pieces if necessary. 2. Rinse the gosari thoroughly with water. 3. Blanch the gosari in boiling water with a pinch of salt for 5-10 minutes. ※ You can use the water from blanching the doraji! 4. Drain the water without rinsing. 5. Stir-fry the gosari in a pan with cooking oil, 2 tbsp soup soy sauce, sesame oil, and sesame seeds. 6. Finish by adding a little more sesame oil after cooking. We hope you enjoy Episode 28 of K-Cuisine Relay! ━━━━━━━━━━━━━━━━━━━━━━━ ❓ K-Cuisine Relay ❓ 👉 Making Korean food in a relay game format ✨ 🔴K-Cuisine Relay Live Streaming 👉 Every Tuesday 👉 14:00 to 15:00 (KST) / 5:00 to 6:00 (UTC) We ask for your attention and support🙏 Please ’Subscribe’ and turn on ’Notifications’! 👍 🔔👍🏻🔔 ━━━━━━━━━━━━━━━━━━━━━━━ Produced by the Ministry of Culture, Sports and Tourism(MCST) 제작: 문화체육관광부 Use Term for KOGL Type 4 According to above KOGL, user can use public works freely and without fee when user complies with the terms provided as follows. However, it is prohibited to use public works for commercial purpose, or to create secondary works by changing or modifying it. 공공누리의 제4유형: 출처표시 상업적 이용금지 변경금지 #korea #kocis #koreanet #koreanculture #koreancuisine #koreanfood #relaychallenge #koreanchef #koreanstreetfood #kcuisine #koreandish #cooking #koreancooking #koreanrecipe #recipe #galbijjim #samsaeknamul