Rice tower layers with carrot, cucumber, egg crepe, and shitake mushroom and marinated beef.
When we normally see bibimbap in Korean restaurant or eateries, they always appear as rice in a bowl with assorted toppings. This dish was a bit innovative with different layers of the toppings piled up together on top of the rice. Diners will need to break the tower and mix all the ingredients together. It is a quite interesting concept though. In terms of flavours, there were not much difference with the traditional looking bibimbap. It is very colorful and I am sure some diners would be impressed by the innovation. BY ADELAIDEFOODIES
Marinated beef rib in Chef Kim’s special soy sauce made with pear, pineapple and onion.
Dishes shown in the photo above are all from the so-called grilled dishes. When diners order the main grilled dish, they get complementary steamed egg and the assorted Korean side dishes. Personally, I think it is a good idea to serve dishes in this way because people can experience a bit of everything. The assorted side dishes are home-made except the seaweed dish and they can be topped up for free. The beef short rib is chargrilled as the dish above but was not braised. The strong and enjoyable flavour made us wow for it. It is a common dish that people normally see in other Korean restaurant or cook at home. Well done! BY ADELAIDEFOODIESon
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that are made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce). In the Korean language, galbi literally means “rib” and can refer to cooked or uncooked ribs. Although the dish’s full name is galbi gui, the word“gui” (grilling) is commonly omitted. Suwon and Los Angeles are particularly known for their galbi.
Galbi is generally made with beef ribs, and it may be called “sogalbi” (소갈비) or “soegalbi” (쇠갈비). The prefix “so” or “soe” (beef) is often omitted when referring to beef ribs. It is also called bulgalbi when grilled over fire. Galbi can also be made with pork ribs or chicken; in such cases, the dish is called “dwaeji galbi” (돼지갈비) or“dak galbi” (닭갈비) to emphasize the main ingredient.
It is listed at number 41 on the World’s 50 most delicious foods readers’ poll complied by CNN Go in 2011.
Galbi after being placed on the grill.
The ingredients (often, ribs or meats) are marinated in a sauce made primarily from soy sauce, garlic, and sugar. However, several variations on the marinade exist, including recipes that utilize sesame oil, rice wine or hot pepper paste. Fruit juice, lemon-lime soda and honey have become more common additions to Korean marinades in recent years, and is present in some incarnations of the dish.
When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones. This style of cut, called L.A. Galbi, permits the marinade to penetrate the meat faster. It also allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks. The traditional cut is called Wang Galbi, literally meaning King Ribs. In this version, the ribs are cut into 2 to 5 inch segments, and the meat is filleted in layers away from the bone to form a uniformly thin layer. Wang Galbi is usually what is served in traditional Korean restaurants, as the traditional cut is considered more genuine. Rarely, if ever, are L.A. Galbi served at top establishments. Pre-cut galbi is available from many meat markets in Korea and elsewhere.
Galbi is generally served in restaurants known as “galbi houses”, and the meat is cooked right at customers’ tables on grills set in the tables (usually by the customers themselves). It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang (쌈장), a sauce made of fermented bean paste and red pepper paste. It is often accompanied by side dishes known as banchan.
Many Korean dishes incorporate ribs, including soups and stews. Some restaurants serve “pork galbi”, and chicken galbi is a specialty of the Chuncheon region.
Galbitang is a clear soup containing pieces of galbi. Galbi jjigae is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and doenjang(Korean bean paste). Galbi Jjim is short ribs braised in a sweet soy sauce based sauce.
The Seolung-tang is Korean style of creamy beef soup, which is made from OX spine bones and brisket. It is simmered over a low flame for more than 4 days to allow the flavour to be gradually extracted from the bones. As you can see a lot of froth on the picture of soup and that is natural mineral from the soup. Also, this soup contains a lot of calcium and it tastes smooth and milky appearance. Please try our healthy soup with chef’s warm heart.
The Seolung-tang or Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.
Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.
History and etymology
In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Sŏnnongje (hangul: 선농제; hanja: 先農祭, Sŏnnong meaning “venerated farmer”), and the altar for the sacrifice was called Sŏnnong dan(hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.
King Sŏngjong had visited the sacrifice himself, and had eaten a meal with the people of Josŏn. In order to increase the food supply in Josŏn, King Sŏngjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang (tang meaning “soup”) was one of these.
There is another historical opinion preceding Joseon dynasty concerning the origin of seolleongtang. According to this, the food was originated by the Mongolianinvasion of Koryo in 13C. Mongolian food “Sulen” is sliced and boiled beef with green onions, which developed into seolleongtang in Korea. 
Seonnongtang is now called seolleongtang for easier pronunciation. The phonetic values have changed as follows:
The first change is a consonant liquidization making the two “N” sounds into softer “L” sounds for easy pronunciation. The second change is a vowel harmonization of the “O” sound affected by the “Ŏ” sound.
Among common mis-beliefs related to the dish, the name may come from its snowy white color and hearty taste, so seolleongtang was named “雪濃湯” in hanja(literally “snowy thick soup”). Therefore, several Korean dictionaries say that the hanja spelling such as 雪濃湯 is an incorrect usage for the dish. Nevertheless, the misspelling is used to refer to the soup in hanja.
Marinated chicken in crushed fresh garlic for tenderness and flavour and pan-fried with sweet soy sauce topped with vegetables(green & red capsicum, shitake mushroom, carrot and onion) which represent obangsaek (five direction of colour)
Chef Kim has conducted various studies in order to harmonize the tastes of the East and the West people. The garlic chicken is one of them, it is getting a lot of love to all people.
Under article will good examples to prove this.
Here is Chef Kim’s secret recipe and her story on SA Weekend with whole of the page. Thanks for your great support Dianne
Stir-fried bulgogi (beef in soy sauce marinade) with different types of mushroom(oyster, button, shitake, enoki, shimeji)
Bulgogi is a Korean dish that usually consists of grilled marinated beef.
The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated meat, (generally beef if used without a qualifier), cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.
Bulgogi is believed to have originated from Goguryeo(A dynasty 1700 years ago in Korea), when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani(너비아니), meaning “thinly spread” meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.
Beef short ribs cooked in soy sauce seasoning with vegetables(carrot, pumpkin, eggplant, radish, zucchini, onion and spring onion)
Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim
Galbijjim is typically served on traditional holidays and special occasions.
In contrast to the braising method typical of Western cooking, Koreans do not sear the ribs before braising them.
The ribs are first parboiled in water with aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. Boiling the ribs in a small amount of water and using the resulting stock in the braising liquid.
These succulent ribs, in a rich sauce, will be perfect for your main dish! Then again, why wait for trying Chef Kim’s Galbijjim?
In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings (밤단자), chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.
The most popular Korean rice dish with your choice of marinated beef or tofu or prawn and sauteed vegetables, egg on the top served with go- chujang (chilli paste) sauce
From Wikipedia, the free encyclopedia
Bibimbap (bi bim bap or bi bim bop) is a signature Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
In 2011, it was listed at number 40 on the World’s 50 most delicious foods readers’ poll compiled by CNN Travel.
The name Bibimbap was adopted in the early 20th century. From the Joseon Period (1392–16th century) until the 20th century,Bibimbap was called Goldongban, which means rice made by mixing various types of food. This dish was traditionally eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together.Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large amount of people.Bibimbap, known as Goldongban at that time, was served to the king usually as a lunch or an in between meals snack.
Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century.There its name is given as 부븸밥 (bubuimbap). Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at anancestral rite (jesa) in a bowl before partaking in it.
Since the late 20th century, bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting toSouth Korea.
Slow cooked pork belly served with Crisp Leaf Vegetables, chef’s special spicy radish and Ssam-Jang(soybean paste) sauce
Bossam is a pork dish in Korean cuisine. The centerpiece is pork belly, boiled in spices and thinly sliced. The meat is served with side dishes including garlic, onion, ssamjang (wrap sauce), saeujeot (pickled, fermented shrimp) and newly made kimchi. Upon eating, the meat and sides are often wrapped in vegetable leaves such as red lettuce, sesame or napa cabbage, hence the literal meaning of Bossam: “wrapped” or “packaged.
Bossam is a popular dish in Korea, often served as anju (dishes that accompany alcohol consumption).