Mastering Authentic Korean Flavors: An Expert Interview & Traditional Short Ribs Recipe
Embarking on a culinary journey into a new global cuisine can be both exciting and a little daunting, especially when it’s a cuisine as rich and complex as Korean food. Honestly, my personal experience with Korean dishes before this venture was incredibly limited. I’d enjoyed a few restaurant meals, but attempting to cook Korean at home felt like stepping into an unknown culinary world. As I prepared to introduce Korean cuisine to our “Mastering Global Cooking” series, I knew I needed guidance from an authentic voice. It was clear I had to find an expert to illuminate the path and prevent me from getting completely lost in translation!
Thankfully, the wonderfully talented and generous Holly, the creative force behind Beyond Kimchee, graciously agreed to share her invaluable insights into the world of Korean cooking. Her expertise provided the perfect foundation for our exploration. Her blog is a treasure trove of knowledge, and her passion for Korean culinary traditions shines through in every recipe and piece of advice.
An Exclusive Interview with Holly from Beyond Kimchee
First, tell us a little about you and your blog:
I am a Korean native, a dedicated housewife, and a passionate home cook. My blog, Beyond Kimchee, is where I share my love for easy, home-style Korean cooking. But it’s not just about Korean food; I also feature other cuisines that I genuinely enjoy preparing and sharing with my family and friends at home. My goal is to make diverse flavors accessible to everyone, fostering a sense of comfort and joy through cooking.
What sparked your passion for cooking and sharing your food with others?
It’s interesting because I wasn’t always much of a cook. My culinary journey truly began after I got married and started my own family. I quickly realized how central food is to family life – it’s not just sustenance, but a way to show love, create memories, and maintain traditions. This realization ignited a desire within me to master the art of cooking. I embarked on an intense period of self-training, devouring cookbooks, experimenting tirelessly with countless recipes, and learning through trial and error. The process was incredibly rewarding, and I discovered immense joy not just in preparing delicious meals, but in the act of sharing those culinary creations with others. There’s a unique satisfaction in seeing people enjoy food you’ve lovingly prepared.
Growing up in Korea, what was your favorite meal as a child?
One particular meal stands out vividly in my memory. Around the month of February, during the traditional Korean holiday of Daeboreum, which celebrates the first full moon of the lunar new year, my mother would always prepare a very special feast. This annual meal included beautifully steamed crabs, delicately roasted seaweed, and an array of various vegetable side dishes, known as “namool.” These namool could then be combined to create a delicious bibimbap dish. This was, without a doubt, my favorite meal of the entire year because those sweet, succulent steamed crabs were a rare treat, appearing on our table only once a year. The anticipation and the unique flavors made it an unforgettable culinary highlight of my childhood.
In your opinion, what really makes Korean food unique from other cuisines? What do you think it has to offer?
Korean food truly stands out for several compelling reasons, primarily its inherent health benefits and the depth of its flavors. We place a significant emphasis on vegetables, consuming them in abundance, both fresh and lightly blanched. This ensures a high intake of nutrients and fiber. Furthermore, traditional Korean cooking generally uses very little oil, focusing instead on natural flavors and healthier cooking methods like steaming, boiling, and grilling.
Perhaps one of the most distinctive aspects is our extensive use of fermented condiments and dishes. Think of staples like kimchi, gochujang (chili paste), and doenjang (soybean paste). These fermented ingredients are not only flavor powerhouses, contributing incredible umami and complexity, but they also provide a wealth of good bacteria, which are essential for gut health. This focus on fermentation contributes to both the unique taste and the undeniable health-promoting qualities of Korean cuisine.
What are some techniques that cooks should be familiar with to be successful with Korean cooking?
To truly master Korean cooking, there are two fundamental techniques that home cooks should become very comfortable with: **hand tossing** and **precise slicing**. Koreans don’t rely heavily on numerous kitchen gadgets; instead, we believe our hands are often the best tools. This is particularly true when preparing vegetables. For instance, when making namool or salads, you really need to use your hands to gently but thoroughly toss the vegetables with the seasonings. This ensures an even coating of flavor and helps to maintain the delicate texture of the ingredients, imparting that special ‘son-mat’ (taste of hand) that is so cherished in Korean cuisine. Similarly, accurate and consistent slicing of ingredients is crucial not only for presentation but also for ensuring even cooking and balanced flavors in many dishes.
What are some of the essential ingredients in popular Korean dishes?
If you’re looking to stock your pantry for Korean cooking, a few foundational ingredients are absolutely indispensable. These include **chili** (often in the form of gochugaru, chili powder, or gochujang, chili paste, for its vibrant heat and color), abundant **garlic** (a foundational aromatic in nearly every savory dish), fragrant **sesame oil** and **sesame seeds** (for their distinct nutty aroma and garnish), versatile **soy sauce** (ganjang, for umami and salinity), and occasionally **fish sauce** (aekjeot, for depth, particularly in kimchi). And, of course, the indispensable **bean pastes** – both chili paste (gochujang) for its spicy, sweet, and savory kick, and soybean paste (doenjang) for its rich, earthy, umami foundation.
I have been thinking about attempting to make my own kimchi, but I am pretty intimidated by the idea. Do you have any secret cooking tips in making and/or preserving kimchi?
Ah, kimchi making! It’s a rite of passage for many, and it’s completely understandable to feel intimidated. My primary tip is this: **be prepared to fail once or twice!** The authentic, traditional method of making kimchi, especially mastering the salt brine for the cabbage, is genuinely not easy. It requires precision and an understanding of the fermentation process. I even dedicated three detailed episodes on my blog to authentic kimchi making a couple of years ago, highlighting its complexities. However, don’t let that discourage you. Once you attempt it a few times and get a feel for the process, how the ingredients react, and the subtle cues of fermentation, you will absolutely be able to make excellent kimchi. And I promise you, homemade kimchi is far superior to anything you can buy in a store – the freshness and tailored flavors are unmatched.
For those who are less experienced or still building their confidence, I’ve also posted several easier methods for making kimchi on my blog. These simpler recipes are a fantastic starting point. I highly recommend beginning with one of these more straightforward approaches to get acquainted with the flavors and basic techniques before moving on to the more traditional and intricate recipes. You’ll build confidence and a palate for what good kimchi tastes like!
What are some of the more extreme Korean foods?
For the adventurous palate, Korean cuisine certainly has some intriguing and perhaps “extreme” dishes! One such dish is “ganjang gaejang,” which translates to raw crab marinated in either a savory soy sauce brine or a spicy chili paste. Most Koreans absolutely adore this delicacy for its incredibly rich, umami flavor and unique texture. However, non-Koreans often find the concept of eating “raw crab” challenging. It’s important to understand that while it appears raw because it’s uncooked, the strong salt brine used in its preparation effectively sterilizes the crabs, making them safe to consume. The taste is a complex blend of sweet crab meat with a deeply savory and slightly pungent marinade.
Another dish that surprises many is “san nakji,” which features live baby calamari. When you order this, you’re presented with chopped pieces of live octopus that are still wriggling. You typically dip these pieces into a tangy, spicy sauce and eat them immediately. It’s an experience defined by its freshness and the sensation of the octopus suction cups adhering slightly as you chew. However, caution is paramount when trying san nakji, as the active movement of the calamari can pose a choking hazard if not chewed thoroughly and carefully. It’s certainly a dish for those seeking an unforgettable and daring culinary adventure!
If you had to choose, what would be your ultimate full course Korean meal?
Without a doubt, for anyone visiting Korea or dining at an upscale Korean restaurant in a major city, I would wholeheartedly recommend experiencing “han-jeong-shik” (한정식). This isn’t just a meal; it’s a grand culinary presentation. Han-jeong-shik is a traditional full-course Korean meal comprised of an astonishing array of small dishes, each meticulously prepared and presented. You’ll find everything from refreshing salads and a myriad of seasoned vegetables (namool), to expertly cooked meat and poultry dishes, delicate seafood preparations, and finally, it culminates with a serving of rice and a comforting stew. The experience is often concluded with a traditional Korean dessert and tea. It’s a feast for both the eyes and the palate, showcasing the incredible diversity, balance, and artistry of Korean cuisine in one sitting. It’s truly the ultimate way to savor the depth of flavors and textures that Korean food has to offer.
A sincere thank you again for a truly wonderful and insightful interview, Holly! Your passion for Korean cuisine is infectious and your knowledge invaluable.
My First Foray into Korean Cooking: Traditional Short Ribs (Galbi)
Inspired by Holly’s expert guidance and eager to put some of her tips into practice, I decided to embark on my first Korean cooking adventure with a dish that seemed both approachable and incredibly appealing: Korean short ribs, also known as Galbi. I opted for something relatively simple to begin with, aiming to really understand and appreciate the fundamental Korean flavor combinations. The idea of perfectly marinated short ribs had always captivated me, and I must confess, the moment I tasted my homemade version, I was absolutely amazed. They were not just delicious; they were packed with an incredible depth of savory, sweet, and umami flavors that truly surprised me.
The experience of grilling them, watching the marinade caramelize, and inhaling the intoxicating aroma was a delight. But the real magic happened when served: wrapping the tender, flavorful short ribs in crisp lettuce leaves with a dollop of rice creates a dynamic texture and flavor profile that is simply divine. The freshness of the lettuce perfectly balances the richness of the meat, making each bite an exquisite blend of savory, fresh, and slightly sweet notes. It was, without exaggeration, the perfect meal to kick off my journey into mastering Korean cuisine, and a dish I’ll certainly be making again and again.
Traditional Korean Short Ribs (Galbi)
Ingredients
- 1 lb beef short ribs (flanken cut preferred)
- 1/4 cup sugar free applesauce (or grated Asian pear)
- 3 Tbsp soy sauce (low sodium if preferred)
- 1/2 cup club soda
- Juice of 1/2 lime (for brightness and tenderizing)
- 1 Tbsp honey (or brown sugar for sweetness)
- 1 tsp ground ginger
- 3 cloves garlic minced finely
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (for garnish and nutty flavor)
- Pinch red chili flakes (optional, for a subtle kick)
- Cooked rice and fresh butter lettuce for serving (essential for traditional wraps)
Instructions
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Thoroughly rinse the beef short ribs under cold running water to remove any bone fragments or impurities. Pat them completely dry with paper towels.
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To filet the ribs (if not already flanken cut), carefully cut each rib away from the main rack, staying as close to one of the bones as possible. Then, make a horizontal cut along the length of the bone, stopping about 1/2″ from the edge. This allows you to open the rib up like a book. Make another horizontal cut on the thicker meat side, again stopping 1/2″ from the edge. You should now be able to lay the entire piece of meat flat on a cutting board, creating a larger, thinner surface. Repeat these steps so you have a third side if the rib is thick enough. Continue this process with the remaining ribs. For smaller ribs, a single filet cut may be sufficient.
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In a large bowl or a sturdy ziploc bag, combine all the marinade ingredients: applesauce, soy sauce, club soda, lime juice, honey, ground ginger, minced garlic, sesame oil, sesame seeds, and red chili flakes (if using). Add the prepared short ribs to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate overnight (at least 8 hours, up to 24 hours) to allow the flavors to deeply penetrate the meat and tenderize it.
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Preheat your grill to medium-high heat. Once hot, place the marinated ribs on the grill. Cook for approximately 5 minutes per side, or until beautifully caramelized and cooked to your desired doneness. As they cook, continuously brush them with any leftover marinade to build layers of flavor and keep them moist. Serve the grilled short ribs immediately with freshly cooked rice and crisp butter lettuce leaves. Encourage guests to wrap a piece of the succulent short rib and rice in a lettuce leaf for an authentic and incredibly satisfying Korean BBQ experience!