Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef. Servings: 4 Ingredients 1 pound tender beef (Your favorite cut) 1 each Bae (Nashi or Asian) pear 4 each egg yolk 3 tablespoons pine nuts 3 each green or spring … [Read more...]

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi Another variation of Tteok-kaibi. This version uses ground meats instead of minced, and included red plum, apple, chopped onions, and chopped peppers. Servings: 10 Ingredients 2 pounds boneless country style beef ribs 1 pound boneless pork ribs 1 … [Read more...]

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi This is a slightly different version of Tteok-kaibi. It still uses the pound and mince of the traditional method, but omits the rice cake and includes chicken meat. Servings: 4 Ingredients 12 ounces boneless country style beef … [Read more...]

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi Tteokkaibi was a way to prepare meat that was full of flavor, and easy for the King to digest. This recipe is for a traditional method to prepare this dish. 3 to 4 servings Ingredients 1 pound bone in beef short … [Read more...]

Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located in the northern portion of Korea and parts of Manchuria. It was originally made with the intestine from wild boar (pigs). Servings: 8 Ingredients Special Equipment: Mortar and … [Read more...]