smoking to an internal of 165F/75C and
then braising them in the soaking juices to finish. The shanks were taken off at around 203F/95C and they were falling apart.
Galbi Galbi - beef short ribs (are your eyes lighting up now?) - cooked hot and fast (stay with me here). As explained above the Short Ribs can be served on the bone, cut 5mm thick across the bones or individual bones can have the meat stripped off and cut into bite size slices (cut against the grain). The beef is marinated in Soy, minced Garlic, Sugar, Sesame Oil, Mirin, Plum Syrup overnight. The meat is then grilled hot and fast direct over the charcoal for a couple of minutes per side. This can also be done similar to Samgyeopsal without the marinade, just salted before hitting the grill and served with a dipping sauce. Another variation is Dak Galbi - which is the same as above but with Chicken (usually dark meat).
Soondae If you are into your homemade sausage making, Soondae is a blood sausage dish consisting of braised beef or pork intestines stuffed with sweet potato noodles, ssal, and blood. The blood sausage is comparable to our Black Pudding, just its ASIAN Cousin. You soak the noodles to soften before breaking up and you cook the rice, before adding to the Blood, minced Garlic, minced Spring Onions, minced Ginger, Toasted Crushed Sesame Seeds and Sesame Oil. You then fill the intestines with the mixture before being cooked in a saltwater solution for around 15-20 minutes and then finished direct on the grill.
When all the Kimchi is finished…
We are left with a cuisine that has taken influence over the years from all its neighbours but always kept things simple, healthy and fun. The flavours are bold but simple and the ingredients always shine through as the stars. The culture of sharing and communal eating, with a table full of different and interesting dishes that come together for a fantastic meal. Gathered around a table with all of your friends, grill in the middle, some great meat, a couple of shots of Soju and some fantastic Banchan. What can be better than that?
Tip: don't use wooden chopsticks! A pair of metal chopsticks each gives everyone around the table the fun of choosing their own food and grilling it to their liking.
Dan
Twitter: @DanielShahin
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