Baesook (Korean Peppercorn Pear with ginger)

(배숙) Baesook (or Baesuk) was originally served in Korean royal court cuisine and did not spread to the public until the mid 20th century. This is a slightly different version with ginger added. Servings: 4 Ingredients 3 each Nashi (Asian) pears 2 ounces peeled ginger 36 to 48 each peppercorns 3 tablespoons … Read more

Tteok Kalbi

Tteok Kalbi was a dish prepared in the Joseon Royal courts for the King and upper nobility. Tteokkaibi was a way to prepare meat that was full of flavor, avoided un-seemly bone gnawing, and was easy for the King to digest. This recipe is for a traditional method to prepare this dish. … Read more

Yuk Hoe (Seasoned Raw Beef)

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 onion Pear … Read more

Tteokkaibi – Short Rib Meat Patties – Version 3

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 … Read more

Tteokkaibi – Short Rib Meat Patties – Version 2

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 … Read more