Korean Beef Short Ribs (Galbi or Kalbi)

Korean Beef Short Ribs (Galbi or Kalbi)

by | Jul 4, 2014 | Asian, Kid-Friendly, Main Dishes, Meat

The best way to get invited (and hopefully re-invited) to cottages and pool parties is probably to bring meat and by meat, I mean specifically, these Korean beef short ribs called galbi or kalbi. Take it from a culture that specializes in grilled meats – these ribs are the perfect combination of salty, sweet and jam-packed with flavour.

galbi ingredients

onion mixture

These ribs were actually super easy to make using only a handful of ingredients. Everything in the marinade had a huge flavour hit and the ribs really benefited from marinating overnight. Time really broke down the meat and infused the meat with all that tasty flavour from the garlic, onions, and ginger. I’ve experimented with many variations of these ingredients and proportions (with pear, no pear, etc.) and finally got it right just in time to share with my family for Canada Day. This one is based off a great blog called Maangchi that features authentic Korean recipes.

ribs layer 1

ribs in marinade

We don’t have a cottage, or a pool, or even a BBQ. But my parents have a gorgeous backyard that feels like a secret garden, plus a huge BBQ grill, and my dog Pucci, so it’s the closest thing we’ve got to a summer getaway. Plus my mom’s an amazing cook and my dad has the greatest grilling skills in all the land.

dad with bbq chicken

My dad =BBQ king

Pucci on patio chair

My dog = poser

mom's garden 1

Mom’s garden = gorgeous and lush

See how pretty my parent’s garden is? They spend a lot of time and love in that garden and it totally shows. My mom is an artist and you can see it her green thumb. Back to the ribs though. My dad gave me the low down on how they’re done – high heat at first then lower the heat to medium. Brush the grill with oil and add the meat and cook until you see the blood. That’s when it’s time to flip – be sure to rotate the meat from the hot spots so they cook evenly.

ribs on bbq done

We make galbi at home on our grill pan and they still turn out great, just a bit more wet and saucy than on a BBQ grill. So if you are BBQ-less like us, a frying pan will still do the trick. Or you can do what we did and bring them over to your loved ones’ house with a grill and share them. Sharing is caring – happy summer y’all.

galbi ribs table

Canada Day dinner at my moms: Indian spiced chicken, kale salad, shrimp skewers, grilled zucchini, Korean galbi ribs, and eggplant curry. Not shown, is the onion rice.

Korean Beef Short Ribs (Galbi/Kalbi) | Freshnessgf.com
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Korean Beef Short Ribs (Galbi or Kalbi)

The best way to get invited (and hopefully re-invited) to cottages and pool parties is probably to bring meat and by meat, I mean specifically, these Korean beef short ribs called galbi or kalbi. Take it from a culture that specializes in grilled meats - these ribs are the perfect combination of salty, sweet and jam-packed with flavour.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, gluten-free, kid-friendly, meat, mom, nut-free
Servings: 4
Author: ness

INGREDIENTS

  • 3 pounds beef short ribs (cut 1/4" to 3/8" thick)
  • 1 large onion
  • 10 cloves garlic
  • 1 thumb sized piece ginger
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 1/3 cup gluten-free tamari soy sauce
  • 1/3 cup water
  • 1 teaspoon black pepper
  • Canola or grapeseed oil for grilling
  • Chopped green onions and sesame seeds for garnish

INSTRUCTIONS

  • Trim the ribs of any excess fat. In a blender or food processor, combine onion, garlic and ginger and puree into a paste. Combine with tamari soy sauce, sesame oil, sugar, pepper, and water. Stir to combine.
  • In a large deep sided plate, add a thin layer of the marinade. Add a single layer of ribs and cover with more marinade. Continue until all ribs are in dish and pour any remaining marinade over top. Cover and refrigerate overnight.
  • Preheat grill pan or BBQ to high heat. When hot, reduce heat to medium and lightly brush with oil. Add a single layer of ribs. Cook for a few minutes or until blood starts to show on top. Flip and cook for a couple more minutes. Remove from heat and garnish with green onions and sesame seeds.
Recipe aadapted from Maangchi.
Hot Spinach Dip

Hot Spinach Dip

by | Dec 10, 2013 | Kid-Friendly, Sauces & Dips, Snacks & Appetizers, Vegetables, Vegetarian

Back in the day, I worked as a cook in a student-run pub. It’s where I bartended, waited tables, and worked the line in the kitchen. All in all, the experience was great. I learned how to cook in a somewhat professional kitchen and work with my friends, which felt more like hanging out. During that time, I accomplished the following:

  • Made fifty million rum and Cokes and cranberry vodkas
  • Poured ten zillion pitchers of Moosehead and Molson Canadian beer
  • Created hundreds of disgusting birthday shots with Tabasco and Bailey’s
  • Made thousands of nachos, club sandwiches, and vats of spinach dip

Hot Spinach Dip | Freshnessgf.com

I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties.  Definitely more useful than calculus.  I’ve adapted the cold mayo-filled pub version for a more elevated hot cream cheese one.  I served this warm dip with super delicious crunchy bagel chips from Glutino.  I hope you enjoy this over the holidays with your friends and loved ones.

That's my pup Pucci's with Santa from a couple years back. She's such a poser. Happy Holidays!

That’s my pup Pucci with Santa and Hello Kitty from a couple of years back. She’s such a poser. Happy Holidays!

    Hot Spinach Dip | Freshnessgf.com
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    Hot Spinach Dip

    I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties. Definitely more useful than calculus. I've adapted the cold mayo-filled pub version for a more elevated hot cream cheese one. I served this warm dip with super delicious crunchy bagel chips from Glutino. I hope you enjoy this over the holidays with your friends and loved ones.
    Course: Appetizer, Snack
    Diet: Gluten Free, Vegetarian
    Keyword: cheese, corn-free, gluten-free, kid-friendly, nut-free, vegetables
    Servings: 6
    Author: ness

    INGREDIENTS

    • 8 ounces light cream cheese at room temperature
    • 3 tablespoons light sour cream
    • 1/4 cup grated mozzarella or Drunken Goat Cheese
    • 1/4 cup grated medium cheddar (divided in half)
    • 1/2 clove finely minced garlic
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 1/4 cup chopped green onion
    • 1 cup packed chopped frozen spinach (thawed and drained of excess liquid)
    • Gluten-free crackers to serve

    INSTRUCTIONS

    • Preheat oven to 350.
    • In a mixing bowl, combine all ingredients except for half the cheddar cheese and stir to combine. Place in a small ovenproof dish and sprinkle remaining cheddar cheese on top. Bake for 20 to 25 minutes or until cheese is melted and bubbling. Serve immediately with gluten-free crackers.
    Recipe adapted from Allrecipes.
    Roasted Vegetable Soup

    Roasted Vegetable Soup

    by | Oct 31, 2013 | Sides, Soup & Sandwiches, Vegan, Vegetables, Vegetarian

    Hearty, belly-warming, satisfying soup.  That’s what I’ve been craving ever since the weather started to get chilly.   When fall comes, I naturally move away from cold salads and try to get my fill of veggies with soups instead.   The colder weather and dark nights definitely up my cravings for comfort foods, so it’s nice to have a healthy side to go with.  This soup is perfect for pairing up with a sandwich, like this mushroom melt.

    root vegetables on tray

    This soup makes a huge batch, which is perfect for freezing.  It takes two whole trays full of chopped vegetables.  The combination of butternut squash, carrot, sweet potato, and parsnip gets beautifully caramelized when roasted at high heat.  A sprinkle of chili powder seems to enhance this in the oven – it doesn’t make it spicy at all, it just enriches the flavour.

    roasted root vegetables

    A whole roasted head of garlic also ups the flavour.  It sounds like a lot but it adds a depth of flavour that really is so perfect. My version of the soup ended up being quite thick, which I enjoy, but you can add as much water or stock as needed to get it to the consistency you like.  I thinned it out a bit more when I served it for my mom’s birthday on the weekend.  I knew they loved it as I heard the sound of spoons scraping the bottoms of bowls –  music to my ears.  Good to the very last drop.

    Nothing says fall like butternut squash, Thanksgiving, and pilgrims.

    Nothing says fall like butternut squash, Thanksgiving, and pilgrims.

    Roasted Root Vegetable Soup close up

     

    PRINT RECIPE

    Roasted Vegetable Soup

    Hearty, belly-warming, satisfying soup. That's what I've been craving ever since the weather started to get chilly. When fall comes, I naturally move away from cold salads and try to get my fill of veggies with soups instead. The colder weather and dark nights definitely up my cravings for comfort foods, so it's nice to have a healthy side to go with. This soup is perfect for pairing up with a sandwich, like this mushroom melt.
    Course: Appetizer, Side Dish, Soup
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: corn-free, dairy-free, egg-free, nut-free, soy-free, vegetables, yeast-free
    Servings: 8
    Author: ness

    SPECIAL EQUIPMENT

    • Blender or immersion blender

    INGREDIENTS

    • 1 medium butternut squash (peeled and cut into 1” cubes)
    • 2 carrots (peeled and cut into 1” cubes)
    • 2 parsnips (peeled and cut into 1” cubes)
    • 1 medium or 2 small sweet potatoes (peeled and cut into 1” cubes)
    • 1 yellow onion (peeled and cut into quarters)
    • 1 head of garlic
    • Olive oil
    • 1 teaspoon chili powder
    • 7 cups vegetable or chicken stock
    • 2 dried bay leaves
    • Salt and pepper to taste
    • Chopped fresh parsley or chives (for garnish)

    INSTRUCTIONS

    • Preheat oven to 400 degrees. Spread squash, carrots, parsnips, sweet potato, and onion over two baking sheets and toss with enough olive oil to coat. Toss with chili powder, and a pinch of salt and pepper. Wrap head of garlic in foil and place on tray.
    • Roast in oven on two racks. After 20 minutes, move baking sheet on top rack to bottom rack, and sheet from bottom rack to top rack and continue to roast for another 15 minutes.
    • Carefully remove foil from garlic. Cut top off garlic head and squeeze garlic cloves to large stock pot, along with roasted vegetables. Add stock and bay leaves and bring to boil. Reduce to simmer, cover, and simmer on low heat for 20 minutes.
    • Remove pot from heat. Remove bay leaves and discard. If using immersion blender: Puree until consistency is smooth. If using a blender: Add soup to blender in batches and puree until smooth. Add salt and pepper to taste.Serve with chopped parsley and/or chives.
    You can play around with the proportions of different root vegetables, it adds up to about 12 cups of chopped vegetables in total. (Adapted from The Kitchn)
    Grilled Zucchini with Herb Dressing

    Grilled Zucchini with Herb Dressing

    by | Apr 15, 2013 | Salads, Sauces & Dips, Sides, Vegan, Vegetables, Vegetarian

    Here’s an easy side for your next barbecue or weeknight dinner. This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish.  The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.

    pucci

    Grilled zucchini reminds me of summer barbecues in my parent’s backyard with my dad at the grill and my dog Pucci on a lawn chair in the shade.

    Zucchini is low in calories and high in nutrients like potassium, folate, and vitamin A.  Most of the nutrients are in the skin so make sure to leave the skin on.  Zucchini is also great fried in a Gwenyth Paltrow inspired pasta, and in these amazing vegan chocolate chip muffins.  But I really love zucchini best when it’s grilled and simply dressed with this minty pesto dressing.  Hope you enjoy it.

    zucchini salad done

    Grilled Zucchini with Herbed Dressing | FreshnessGF.com
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    Grilled Zucchini with Herb Dressing

    This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish. The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.
    Course: Salad, Side Dish
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: cheese, corn-free, dairy-free, egg-free, gluten-free, mint, nut-free, soy-free, vegetables
    Servings: 4 side servings
    Author: ness

    SPECIAL EQUIPMENT

    • Blender or food processor
    • Grill pan or outdoor grill

    INGREDIENTS

    • 2 medium zucchinis (cut diagonally into 1/4" slices)
    • Non-stick cooking spray or canola oil
    • Parmesan cheese shavings (omit for vegan version)

    Dressing Ingredients:

    • 1/2 cup fresh flat leaf parsley
    • 1/2 cup fresh mint leaves
    • 1 clove garlic (peeled)
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon anchovy paste (optional, omit for vegan version)
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • 6 tablespoons extra virgin olive oil (plus more for drizzling)
    • 1/2 teaspoon salt

    INSTRUCTIONS

    • Preheat grill pan to medium-high heat. When pan is quite hot and almost smoking, spray with non-stick cooking spray or lightly brush pan with oil. Lay slices of zucchini onto grill pan in a single layer, and cook about 2 minutes each side, or until zucchini has charred grill marks. Remove from pan and place in serving dish. Repeat with remaining zucchini.
    • Meanwhile, place dressing ingredients in a food processor and blend. Set aside. Add more olive oil if too thick and blend. Spoon over grilled zucchini and sprinkle with Parmesan shavings, drizzle with olive oil, and add salt and pepper to taste.
    I don't have access to an outdoor grill but if you have one, I would totally recommend using it for grilling instead of a grill pan indoors. Unless it's raining or snowing, both of happened last week.
    Five-Spice Chicken Lettuce Wraps

    Five-Spice Chicken Lettuce Wraps

    by | Feb 6, 2013 | Asian, Main Dishes, Pasta, Rice, & Grains, Poultry, Snacks & Appetizers

    Chinese New Year is this weekend and I’m new year prep mode.  Unlike its January 1st counterpart, which is basically about a countdown followed by new years resolutions, Chinese New Year feels so much more celebratory.  Typically, the weeks leading up to the new year involves cleaning and de-cluttering, so you can start the new year fresh.  By throwing out the trash or the bad luck, you make room for good luck to enter your life.

    lettuce condiments

    Every year, my grandma treats the whole family to dinner at a Chinese restaurant (at last count, that would be about 25 to 30 of us that live in town, including her kids, grandkids, and great grandkids).  It’s the one time of year that all the amazing cooks in my family don’t actually have to cook (and mess up the kitchen) and can relax and enjoy the festivities instead.

    old fam pic

    Classic Family Pic: Doesn’t my grandma look so young to have that many grandkids? Five grandkids are missing from the pic because they weren’t born yet. That’s my dad holding me in his lap on the far right.

    After dinner, we all go to my parents house where the little ones get red envelopes with lucky money and then we start gambling. I have fond memories of all of us squishing around the table to play blackjack, which is the first card game we all learned to play.  My dad is usually the dealer, with his ‘family house rules’ and we have a great time heckling him.  And yes the eating continues here too. Usually fried shrimp chips, coffee, and clementines.  Savoury, caffeinated, and sweet.

    asian chicken done

    For this recipe, the five-spice powder gives the chicken a distinctly Asian flavour and isn’t actually hot spicy, more earthy and aromatic.  The heat factor comes from the Thai bird chilis in the marinade and the toppings.  Be careful, sometimes those little guys can be brutally spicy.  I always de-seed before adding to the marinade to give it some kick, without being too overpowering.

    My nephew is totally the Golden Child in his Chinese New Year outfit. Look at those delicious cheeks!

    My niece and my dog Pucci dressed up for Chinese New Year in 2012. Cuteness overload.

    Honestly, this batch of chilis was so spicy, we picked them off the wraps after the photos were taken because they were melting our faces off (the ones in the marinade were perfect).  But if you like heat, go for it.  You can always leave them on the side and let your guests garnish as they please.

    lettuce wraps rice noodles
    lettuce wraps with chicken
    lettuce wraps with carrots
    asian lettuce wraps top view

    This recipe for lettuce wraps is a hybrid of many different food loves: chili chicken, Peking duck (the second course), and Vietnamese cool rolls.  Over the holidays, I watched Jamie Oliver create something similar on TV, though he start plopping on raw tofu and lost me, but I loved his Asian fusion approach.  This would be a great meal to put out for a crowd and it’s fun and festive to eat no matter what time of year.  An Asian taco of sorts.  And like all tacos, make sure to have lots of napkins on hand.

    Wishing everyone a New Year full of happiness, health, prosperity and lots of good luck. 

    cousins with headpieces

    Here’s a more recent pic of some of us hamming it up in headpieces my sister brought back from her trip to China. So cute!

    PS – I used a julienne peeler to get those pretty shreds of carrot.

    lettuce wraps on platter
    Five-Spice Chicken Lettuce Wraps
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    Five-Spice Chicken Lettuce Wraps

    This recipe for lettuce wraps is a hybrid of many different food loves: chili chicken, Peking duck (the second course), and Vietnamese cool rolls.
    Course: Appetizer, Main Course, Snack
    Cuisine: Asian
    Diet: Gluten Free
    Keyword: chicken, dairy-free, egg-free, gluten-free, noodles, pasta, rice & grains, poultry, spicy, tacos
    Servings: 4 as a main
    Author: ness

    INGREDIENTS

    Five-Spice Chicken

    • 6 boneless skinless chicken thighs (trimmed of fat and cut into 1" pieces)
    • 1 Tbsp minced garlic
    • 1 Tbsp minced ginger
    • 1 tsp five-spice powder
    • 1 to 2 Thai bird chilis (de-seeded and finely minced)
    • 2 Tbsp chopped fresh cilantro/coriander
    • 3/4 tsp salt
    • canola oil for frying

    Lettuce Wraps and Garnishes

    • 2 heads of iceberg lettuce
    • 2 stalks green onion (finely sliced)
    • 1 medium carrot (julienned)
    • 1/4 cucumber (cut into matchsticks)
    • Handful fresh cilantro/coriander leaves
    • 2 cups cooked rice noodles (cooked according to package instructions)
    • Gluten-free hoisin sauce
    • Sesame seeds (optional)
    • 2 to 3 Thai bird chilis (finely sliced (optional))

    INSTRUCTIONS

    • In a medium bowl, combine all ingredients for chicken except canola oil and stir to combine. Cover and marinate in fridge for 30 minutes up to 2 hours.
    • Prepare lettuce wraps. Carefully peel away leaves of lettuce from the head, trying not to tear the leaves, and trim excess ends with kitchen shears. Wash and dry lettuce leaves, and place on platter.
    • In large non-stick frying pan over medium high heat, add one tablespoon canola oil. Add half of the chicken to pan and let cook for 2 minutes or until browned. Flip chicken over and cook other side for another 2 minutes or until cooked through and no longer pink inside. Remove chicken and place on paper towel lined plate. Wipe any brown bits from pan with a clean paper towel and add pan back to heat. Add one tablespoon canola oil and cook remaining chicken.
    • Assemble wraps. Place about 1 to 2 ounces of rice noodles inside each lettuce wrap, followed by carrots, cucumber, and chicken. Add remaining garnishes and serve.

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