Monday, November 16, 2009

Galbi jjim recipe "chestnut" help needed!?

im planning to make galbi jjim today but i need help clarifying "chestnuts". some pictures ive seen used water chestnuts when they stated chestnuts. also, im unsure if i should use dried chestnuts or the packaged snack kind of chestnuts (unshelled). which one do you guys think would have the best taste in this recipe?

Galbi jjim recipe "chestnut" help needed!?
Okay, so I looked this up and this appears to be a Koren dish that in English translates to "Spareribs Braised with Sesame Sauce." None of the recipes I found called for chestnuts (see links below), so I'm pretty sure that whichever kind your recipe calls for it's not a crucial ingredient. I'd _guess_ that they're referring to water chestnuts given that it's an asian recipe, but that just my $.02. Enjoy!!!
Reply:The chestnut here are real chestnuts. You can buy them fresh (cut through the center and put in microwave for 2-3 minutes to make it easier to peal)or canned (easiest). Do not use the pureed or candied ones for this receipt.





Galbi-jjim


From Galbijim








Galbijjim갈비찜 (galbijjim)





Beef short ribs cut into chunks, seasoned with soy sauce, garlic, sugar and other spices, then simmered over a long period with pieces of Korean radish, carrots, chestnuts, jujubes, and ginkgo nuts.





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