Recept van Paik's Kitchen :)

Kimbap

Maangchi! Lekker met appel samjjang

uit Maangchi. L.A. galbi is made not with conventional short ribs but with ribs cut very thinly (⅛ to ¼ inch) across the bone. This style is sometimes called “flanken” and it is easy to recognize because each piece has three or four visible bones. Because they are thin and flat, the ribs absorb marinade quickly and cook in minutes on the grill, making them a great choice for cookouts and picnics. Some say the cut was discovered by Korean immigrants at Mexican markets in southern California, who adapted it for use with a traditional Korean marinade. Others say that the dish originated with Korean immigrants in Hawaii, where these were called Maui ribs. Pears make the marinade special in two ways: Koreans love the subtle sweetness and flavor they give the meat, and the pears contain enzymes that break down collagen in muscle tissue, tenderizing the ribs.

uit boek van Maangchi

Met rijst, kimchi, spam en een ei

van Maangchi met spinazie

Maybe one of my favorite dishes ever. Please note you need to marinate the meat at least 30 minutes. After that it's pretty easy sailing. Also, please read the full recipe before starting to avoid confusion :)

Super tasty, garlicky goodness. The recipe is very forgiving as you just make the toppings. Get a large platter out or set out some small bowls for the toppings and get to prepping. Dislike certain toppings? Leave them out. Love another? Get a little more. You'll see that a lot of the vegetables are salted. This is to draw out moisture and keep things crispy and flavorful later. Don't skip that!

Koreaanse spicy rijstcakes met liefde ontdekt bij Roxy. Ook wel toppoki