Posts tagged ‘sesame oil’

April 12, 2011

Korean Short Ribs | Galbi Jijm

I’m always honored and humbled to cook food with such proud, venerable, even ancient roots.  Korean food is no exception.  Thousands of years of refinement has led to a breathtaking marriage of flavors.  This dish is a perfect example.  The sweet of the mirin joins the depth of the soy and the earthiness of the mushrooms for a bit of kitchen alchemy.  I compulsively tasted it as it simmered away, and I struggled to remember a more delicious sauce.  It was beautiful.

Again, its a recipe that takes a while, but there’s not a lot of hands-on time.  There are some moving parts at the end, but it is so – I repeat – so worth it.  It’s comforting, traditional, and special.  Those eating with you will feel loved.

Persephone’s Galbi Jijm

2 pounds of bone-in short rib

1 medium onion, roughly sliced

1 clove of garlic, diced

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January 27, 2011

Monday Night Brunch | Pork Belly Bibimbap

I recently followed a debate/skirmish happening in the Atlanta area between a restaurant critic and some local chefs.  Let’s just say the chefs carried the day.  One wonderful chef who responded quite eloquently was Ron Eyester, or The Angry Chef of Rosebud in the ATL.  I discovered, not only is he tremendous in an argument, but he’s doing something fun at his restaurant: Monday Night Brunch.  Well, why on earth not, I asked myself?

So here’s Persephone’s version.  It’s a Korean, Seoul-food classic called Bibimbap.  With braised pork belly, a completely naked salad and a beautiful sunny side up egg on top, it’s a well-balanced dish that’s colorful, light, fresh and fun.  It’s bacon and eggs, kids, just with some Far Eastern flair.  So grab a Bloody Mary and some coffee and you’re good to go all night long.

Pork Belly Bibimbap

1 1.25 lb pork belly, seasoned with salt and pepper (There’s lots of fat, so you’ll only wind up with about 1/2 – 2/3 lbs of meat)

For the Marinade:

3 cloves of garlic, smashed

1 thumb of ginger, roughly chopped

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January 23, 2011

Braised Brisket Part Deux | Beef Siomai, Daikon Salad

A trip to an Asian market is so heavenly.  Those markets are filled to the brim with flavor and inspiration.  My favorite Japanese shop is Tensuke Market.  It’s where I get my yuzu and some of the most delicious soy sauce ever.  It’s where you can pick up really fresh sushi, and carefully crafted bento boxes.  It’s also where I found the shumai wrappers for today’s Philippine siomai.

The Japanese don’t typically fill shumai with beef, but it’s common in the Philippines.  So with a little nod to a couple of different cultures, I wound up with a really tasty appetizer that’s a snap to assemble and serve thanks to the leftover brisket.

Beef Siomai, makes 28

3/4 pound leftover braised brisket, very finely chopped

2 inch piece of ginger, finely grated

2 green onions, finely sliced

1 heaping t of miso paste

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