peter k (stoneself) wrote in momscooking,
peter k

gang gorim (spicy soy sauce stewed beef)

mom is making this right now and i asked her how to make it.

gang gorim is a salty korean meat dish. it is served hot or cold with rice. there is no way to eat this without something to cut the salt. it's spicy and salty. i love this stuff, but i grew up with it.

- beef (usually some cut that is tough and benefits from marinating and/or stewing)
- water
- soy sauce (sweet soy sauce e.g. kikoman)
- peppers
- black pepper
- onions
- garlic
- ginger
- sesame oil

stage 1:
cube the beef, soak in cold water for 5-10 minutes. my mom says this draws the blood out. discard the water.

stage 2:
put the beef in a pot or saucepan. fill with enough water to cover the beef. heat until it is boiling. discard the water.

stage 3:
cover the beef again with with 2/3 water and 1/3 soy sauce. start heating again. add seasoning (onions, peppers, pepper, garlic, ginger) to taste. add a dash of sesame oil to taste. when it starts boiling turn the head down and let it simmer for at least 40 minutes.

serve a few cubes with broth in a bowl with rice and vegetables. the liquid will be a dark brown broth, and can be used as a sauce with the rice and vegetables. if you chill it, the broth will become gelantinous.

if you couldn't guess, all the salt is to preserve the meat a bit so it can be sent out with workers and traveller in a warm client without spoiling.

variation notes:
- peppers and pepper are added for spiciness and taste. too much pepper can overwhelm the flavor of anything else. pick peppers that have a good flavor.
- onions, garlic, and ginger are also added for flaver, but again too much ginger can overwhelm the other flavors. but you can't really add too much onion or too much garlic. but you the most you want to add is as much as will be mostly covered by the liquid.
- sometimes you can add potatoes. this is tricky as they sometimes fall completely to pieces.
- can add carrots
- there are two general kinds of soy sauce - sweet and salty. most people in the west are used to the japanese sweet soy sauce. it's what most people use for sushi. this is the kind you want for this recipe. the other kind can be used for this recipe, but you want to use less, and the flavor isn't as interesting.
- using meat you'd use for steaks is a waste. get something you'd ordinarily have to marinate to make tender.
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