쿡유부's post

Galbijjim with my persistence🍗 The kitchen is always scorched earth ^^* But the taste was art~! While thinking about what to make for my mom's birthday, the menu that came to mind was 'galbijjim', which is always a must on special days. I wanted to completely change this familiar dish from the ingredients to the cooking method, plating, and flavor composition. ⠀ This is a recipe that I tried by discovering new ingredients, experimenting with the cooking method, and even the combination of flavors. 🍖 Ingredients for Galbijjim • Beef shank + beef ribs + a little minced pork • Soy sauce, Cheongju, red wine (3~4T each), a little balsamic • Pear puree • Garlic, ginger, pepper • Roasted green onions, roasted paprika, stir-fried onions • Bay leaves, thyme 🍲 Braising process 1. Sear the meat on the outside 2. Put the roasted green onions/paprika, and stir-fried onions in a whistle pot and put all the meat and ingredients on top 3. Add wine, cover, and simmer for 3~4 hours at 80~95 degrees 4. Take out the meat and tear it into pieces, and reuse the broth as a reduction sauce 👩🏼‍🍳 Plating composition 1. Place the meat torn into pieces in a tart ring Slightly sprinkle the galbijjim sauce for moisture and savory flavor 2. Add the baked ‘Fregola Tostata’ pasta Added a rich texture that pops in your mouth. (This pasta tastes like scorched rice,,,🫢) 3. Gently steam chestnuts, jujubes, and artichokes, puree them, and put them in a piping bag, and add pea shoots, lightly blanched mini carrots, and tuna. 4. For the sauce base, Pine nuts + whipped cream + cheese sauce, a little sugar/salt And lightly drizzle with sesame oil to add a subtle flavor 🍑 Side sauce (for practice → delicious, so I'm sharing it!) Blueberries, raspberries, and chopped peaches Add red wine and oligosaccharide or sugar, balsamic A very small amount of cinnamon, and you're done! → A compote-style sauce with a subtle acidity and sweetness A dish that was tested dozens of times to ensure that the texture and flavor were in harmony, by tasting each ingredient directly. ⠀ No one would guess that it is galbijjim, but that is exactly why it is a galbijjim dish that is more like me. ⠀ Like the word itself, ‘galbijjim turned 180 degrees.’ ⠀ My own galbijjim, which breaks away from familiarity and adds new imagination, has been completed. #Today's House #오홈스토랑 #집요한주부 #집요한요원 #오홈레스토랑