버섯볶음 레시피 관련 영어로

 

오늘의 레시피는 #버섯볶음 

 

깨끗하게 손질한 버섯을 먹기 좋은 크기로 썰어 주세요.
Clean mushrooms and cut into bite sized pieces 

가열한 후라이팬에 갈릭 올라브오일을 두른 후 손질한 버섯을 넣어주세요.
Touch of Garlic OLAVE oil in all that around and then just lay the mushrooms on it.

갈릭 올라브오일로 볶은 버섯에 후추와 소금을 적당량 넣어 간을 맞춰줍니다.
Season it with a good bit of salt and pepper

후추와 소금 간이 골고루 베이도록 섞어줍니다.
Get that all mixed up together. 

버섯에서 물이 살짝 나올때까지 볶아주세요.
Toast them until we can get slight water coming out from mushrooms.

맛있게 볶아진 버섯을 옮겨 담아 줍니다.
Put the yummy mushroom into the good-looking dish. 

 

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[Diana’s Table] Galbijjim, Korean braised short ribs

By Korea Herald

Published : Dec 19, 2020 - 16:01       Updated : Dec 19, 2020 - 16:01

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Galbijjim (Courtesy of Diana Kang)

Galbijjim, or braised beef short ribs, is a very popular dish for special family dinners or holiday celebrations in Korea. It usually takes a long time to properly prepare this dish but it is an exceptional addition to the table to make for an abundant and special meal. My mother made this especially for my birthdays and I used to look forward to eating galbijjim more than the birthday cake.

I first learned to make galbijjim as a newlywed and it took a lot of trial and error over the years to develop this simple and easy recipe. Now this has become one of my signature dishes at our family dinners and celebrations. I hope that you will try your hand at making this dish over this holiday and enjoy the traditional taste of braised short ribs with your family and friends.

As with any recipe, it is essential to choose the right ingredients. And for this dish, it is very important to choose the right short ribs. They should have more meat than fat and it should be tightly attached to the bone. When seasoned, short ribs are chewier and tastier than other cuts of beef.

I usually start with 12 pieces of short ribs, about 5 centimeters thick. You should wash the ribs in cold running water and soak them for another 30 minutes to drain the blood. Then boil the short ribs in water for about 10 minutes to further remove the blood. Clean the ribs and the pot thoroughly to ensure that your seasoning is not mixed with other dirty residues. This will help to eliminate any unsavory aroma and will also help to keep the sauce clear and savory.



Ingredients:

10-12 pieces of short ribs, 5 centimeters thick



Marinade:

1 cup chopped green onions

1 cup soy sauce, Korean soy sauce is preferred.

3 cups water

2 tablespoons minced garlic

1 tablespoon minced ginger

1/2 cup rice wine

1/2 cup pureed Asian pear. If not available, can use pureed onion.

1/2 cup sugar

1 tablespoon of sesame oil

Pepper to taste



Vegetables:

6 pieces of shiitake mushrooms

8-10 whole chestnuts

8-10 whole dried dates

6-8 ginkgo nuts

1/2 large radish, cut into bite sized pieces

1 whole carrot, cut into bite sized pieces



First mix all the marinade seasoning (soy sauce, water, minced garlic, minced ginger, chopped green onions, sugar, pureed Asian pear and rice wine) and set it aside in a big bowl. In a large pot, mix seasoning with cleaned ribs, making sure that the seasoning liquid covers the meat. The short ribs should be boiled in the marinade mix until the meat is tender and feels soft to the touch. Add the mushrooms and dried dates first. Let it braise at medium high heat for about 40 minutes. Then you can add the radishes, carrots and chestnuts and braise them for another 30 minutes until all the vegetables have soaked up the seasoning. In the winter months and especially for the New Year table, I also add rice cakes and ginkgo nuts to add color and texture to the dish. Before serving, add 1 tablespoon of sesame oil and pepper to taste.

Galbijjim can be served on its own or with other Korean dishes. Sometimes, it is nice to serve it over a simple bowl of rice for weeknight dinners. Depending on regional recipes or personal tastes, some even add Korean chile flakes and chile paste to make it spicy. However, our family likes the traditional taste of soy sauce-based galbijjim. Although this recipe is for four people, I usually make a larger quantity. It can be made well ahead of time, and it actually tastes better after a few days. If you have any leftover sauce, you can add cut potatoes and carrots to make a new dish. It can also be frozen and used when you have unexpected guests for dinner.

Happy Holidays!

 

출처: 코리아헤럴드

news.koreaherald.com/view.php?ud=20201217000568&md=20201220003135_BL

[Diana’s Table] Galbijjim, Korean braised short ribs

먹기 좋은 크기..가 영어로 뭘까?

eatable size, suitable size to eat.. 분명 이 표현들은 아닐 것 같은데

머릿속에 맴도는 표현들은 이 표현들 뿐..

그래서 찾고 또 찾다가 알게된 표현

bite sized pieces!!

역시 내 머릿속에서는 나올 수 없는 표현이었다.

이 차이가 영어로 대화를 할 수 있고, 서로 이해는 하지만.. 

나는 미드를 알아듣지 못하는 결정적 이유였던 것 같다.

처음 듣는 표현에 빠른 속도가 더해지니 들릴리가...

 

지금부터!

원어민이 사용하는 표현들을 나도 자연스럽게 사용할 수 있도록

꾸준히 연습하자!! ^---^