Ep02 SPICY KOREAN BRAISED BEEF SHORT RIBS recipe | How to make GALBI JJIM | FOOD BUSKER
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This is my how to make Galbi Jjim recipe. I tried 7 different Galbi Jjim recipes until I settled on this galbi Jjim recipe. Galbi Jjim is my favourite new dish, its just so …
It looks way better than what my mum made
Wow! Really lovin' this episode…looks really really delicious!
Geezzz guy,
Please tune down the music and let's hear what's being said.
Your content rocks, but the music is always way too loud and does nothing to improve the experience
Welcome to the white boy club! Fantastic. So hard to get folks here in rural Colorado to embrace traditional korean cooking. Nice job.
OMG! FINALLY! I found a galbi jjim recipe that perfectly mimics the galbi jjim from SUN NONG DAN while I am cooking one based on a traditional korean recipe. I used gochujang instead of gochu karu and pork ribs instead of beef ribs. BUT I could not get that beautiful red color with chili oil floating! I will definitely try yours next time!!!! And I really should buy a stone pot for this dish. I JUST LOVE SUN NONG DAN!
Korean dude with British accent 😅
John vs iron chef
That looks outrageous! Also had my sage pressure cooker over 3 years now and it’s still going strong
Great video man! The music is a bit loud i think
Good for you bashing HFCS. Stuffs toxic.
hell yeah! always loved it when you made food and served it to other chefs and experts
especially Matt Burgess was always awesome in those videos cool to see him back
Love it that u are calling out as well bad ingredients…please keep going with it…on sugars try stevia, monk fruit or xylitol/birch…got to eat less inflammatory ie less sugars 😷😉
Remove that fat swimming pool….
Do you have a spot where we can get the complete recipe?
Gawd. I'm such an arse. I've loved you and your channel for several years! Sorry about that shite I was spitting a couple of weeks ago. Keep up the great work John.
John, this is awesome. I was out in LA in 2018 and this was one of the dishes I had out there for the first time. I've made a few versions of it at home with varying degrees of success, but I need to try your version soon! My mouth is watering just watching. Cheers! Hope you're staying sane and safe out there.
Ohh boy, that’s an insane dish. I’m flippin our
Looks sick!
I don’t know If this has already been answered but what cheese do you use ?? Does it matter which one ??
Yet another absolute banger! Definitely gonna need to try this at home. Hope you're doing well John!
hey busker, ive been following you and your cooking a while now and i have to thank you for that, some of your cooking tips and recipies are real game changers. but please lower the obnoxiously loud music you mix in your content.
Love your content and the way you get people involved. Respect for what you're doing and the sense of community you foster! I hope we get to see some food truck action this summer, after this all blows over!
Great videos I just have one note: the music is still mixed a little loud relative to your voice.
Tonkotsu is the ramen
Tonkatsu is the fried pork cutlet
Damn, I just ate and I am salivating. I would gladly eat that with a bowl of rice everyday. I cant wait to try your recipe!
Deung Galbi
Love it, JQ! Will definitely try this myself. It's been said a million times already, but your schtuff is just improving Every. Single. Time. And, as you can see from some other comments, you're accompishing what sharing food is all about: love, peace and happiness. So 'simple', yet so important. All the best.
I know you put out a warning about not being 100% authentic and all but I think what you made is about as authentic as you can get. I'd go so far as to say it's better than authentic, even. Especially with the searing and roasting of ingredients before braising. It's one of the things I wish we'd do more often in our dishes here in Korea.
I understand why searing meats before braising or stewing or boiling wasn't a thing here, since traditional Korean food comes from a culture where you want to have as much food as possible for as little fuel as possible and all, but when it comes to sweet and savory I always felt like it'd be the next logical step in developing the flavor of our own cuisine.
That having been said, if I had to make a suggestion, if you're looking for a one stop ingredient to replace corn syrup, look into green plum syrup. It's the "traditional" ingredient used in a lot of dishes like this, and the flavor profile it has is absolutely perfect for meshing with the extra searing you've done to the ingredients.
I mean, it's not like high fructose corn syrup is "traditional" or anything. IIRC it's a fairly modern addition to Korean dishes that was used simply because it was a cheaper, more readily available sweetener back when people had less money, so no need to fret over authenticity over dropping the junk.
Plus, in recent years Korean cuisine's been shifting away from corn syrup to healthier alternatives. Traditional sweeteners like sugar, green plum syrup, ground asian pears, and honey, for instance which are now more affordable to the general public, or other commercial alternatives like the new commercial oligosaccharide syrups that've been popping up here and there.
Anyways, love what you did with the dish, John.
so, basically spicy beef stew?
When’s the recipe book coming out? Like seriously, we need this 👌🏼🔥
Great episode! Had a bit of everything. Good to see other people involved, evaluating it etc. Would like to hear more of their comments though.
Great video!
As a Korean person, I approve of this recipe. Stays true to the actual dish. Seeing a non-Korean person nailing GalbiJjim like this makes me proud. Out of all foods he could've made, I'm so glad he decided to make my fav dish of all time.
Looks amazing! Is there a reason you grated the ginger, garlic, and pears instead of just adding them in chunks?
Wow, 2 hours in a pressure cooker. That's going to be ..er…very tender.
Just wondering, why didnt you cook the vegetables together with the meat? wouldnt they impart some natural sweetness to the sauce?
Fuuuuccccckkkk that looks amazing!
Love your work, John
John… John… you are the refreshing light in this precarious time that we are living at the moment. You with your energy give me hope and make me happy. Thank you. Thank you for making me feel good. I’m in Italy, I live here and factories are closed. We have earthquakes going off now at the moment as well. It’s a simple thing that you do that makes me feel better……
What kind of cheese did he use?
Dude. So many channels to choose from but THIS is where it's at. You got a gift. Keep spreadin the LOVE.