Korean so galbi with Fuchsia Dunlop’s magic greens

Living on my own, I never order takeaway. I can’t think of anything sadder in some ways, or anything more likely to raise my price-sensitive hackles. However, at the same time, I love the sense of ‘treat’ that it embodies: paying to have someone else cook, yet being able to enjoy it without the faff of going to a restaurant. And, of course, often you order things you would never cook (pizza, for example).

Which is why I am always on the lookout for recipes that give me a sense of a takeaway − they offer ease and simplicity and a certain different ‘non-homemade’ flavour − without costing much. So galbi, a dish from the rather marvellous Kimchi, is a perfect example. Combined with Fuchsia Dunlop’s greens with dried shrimp, which is possibly my favourite cabbage/green dish ever (I’ve made it so often that I can write the shopping list from memory…), this is an affordable yet treat-like alternative to picking up the phone.

Made from beef brisket, a relatively cheap cut (yes, yes, I know I keep banging on about them but it’s important! And I’m broke…) the galbi is simple and quick, even with half an hour marinading and the greens are equally speedy. However, you do need to get hold of a couple of unusual ingredients: Korean or Japanese soy sauce (which is slightly sweeter than the more ubiquitous Chinese ones) and dried shrimp. They are both easy to find in Chinese/Asian supermarkets but, if not, try Melbury and Appleton which I just discovered, thanks to the lovely Diana Henry, which seems to stock every slightly non-standard ingredient. Served with steamed rice, this is deliciously out of the ordinary, without leaving you out of pocket.

So Galbi (adapted from Kimchi)

Makes enough for two

Cupboard (or things you may already have)
onion, ½
garlic, 2 cloves
granulated sugar, 50g (3 dessertspoons)
ground black pepper, ½ tsp
neutral oil (so something like sunflower not olive), for frying

Shopping list
beef brisket, about 500g (they use on the bone, I used off)
pear, ½
leek, 50g (about ¼ of a leek)
Korean or Japanese soy sauce, 50ml
sesame oil, 25ml

How to
1. Cut the brisket into bite-sized pieces.
2. Peel and finely chop the onion, garlic, pear and leek.
3. Mix the chopped pear and vegetables with the sugar, pepper, soy sauce and sesame oil then pour the mixture over the brisket.
4. Toss the meat well so that all of it is covered in marinade then leave in the fridge for 30 minutes.
5. Heat a frying pan or griddle until very hot, add a drop of oil, then fry/grill the brisket (I cook it in the marinade but I think it is supposed to be done without) for about 15 minutes or so, until brown all over.

Fuchsia Dunlop’s greens with dried shrimp (adapted from Every Grain of Rice)

greens with dried shrimpMakes enough for two

Cupboard (or things you may already have)
neutral oil (so something like sunflower not olive), about 2 tbsp

Shopping list
green cabbage or other leafy green, 200g
spring onions, 2 (the recipe uses just the green part; I tend to use the whole thing)
dried shrimp, 3 tbsp (about 50-60g)
light soy sauce, 1 tbsp

How to
1. Trim the greens as necessary then shred finely.
2. Trim the spring onions and slice thinly.
3. Heat a large frying pan or wok until very hot, add half the oil and tip the pan to distribute it evenly then add the shrimps. Cook them until crisp and fragrant (a matter of minutes) then remove from the pan.
4. Add the rest of the oil to the pan, then the greens and cook them until they are hot but still a little crunchy. Return the shrimps to the pan, add the soy sauce and spring onions, toss everything together and serve immediately.

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