Simply Healthy Korean Recipes
I’m not a huge meat eater. But I’ve been eating red meat more often lately.
I’m not crazy about cooking and handling raw meat. I’m a bit of a germaphobe. But more importantly, I really liked the idea of having a positive impact on the environment by curtailing my meat consumption.
Continue Reading Bulgogi Ddukbokki (Non-Spicy Sautéed Korean Rice Cakes) . . .
Generally speaking, Koreans love brisket. I know I do. Whether we slice it paper thin and grill it on an iron skillet (chadolbaegi), braise it in soy sauce broth (jangjorim), or use it as a base for a rich broth for soups, brisket is a beloved part of the Korean cuisine.
Although the brisket can be tough because it’s a pretty well-worked cut of meat, it lends itself well to slow, long braises because of it’s relatively high fat content and marbling. This is precisely the reason why I decided to braise it in place of short ribs in a galbi jjim(Korean braised short ribs)-like dish.