Korean

Asian pot roast

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In my opinion, wintery Sundays in December exist so we can cook large, tough cuts of meat for hours, until they give up their toughness to reach their soul-satisfying destiny. I believe every culture has their own version of a long-simmered stew, braised meat dish, pot roast, etc. One of my personal favorites is a Korean dish called galbi jjim, braised beef short ribs. The flavors of this dish are soy and sugar. The end result is hearty, familiar, and a crowd-pleaser. However, I was not able to acquire the necessary short ribs in a timely manner. Instead, I picked up the ever-dependable, always available, chuck roast. This is one of my favorite cuts of beef, so I was not really disappointed. When cooked properly, you will be rewarded with an extremely flavorful and tender piece of meat.

Asian pot roast

Korean BBQ-style beef

Korean-bbq-style-beef

I call this Korean BBQ-style because, in my opinion, to have the real Korean BBQ experience, you have to use short rib (Kalbi). I'm not actually sure what cut of beef I am using here because it was labeled "sandwich steak." But, it looked nice and thin and figured it would marinate nicely in a Korean BBQ marinade. Meat that has been flavored this way is always a crowd-pleaser, whether it's a crowd of adults or a crowd of kids.

Korean BBQ-style beef

Butternut squash pancakes

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It seems that most cultures have some form of pancake in their culinary repertoire, just like most cultures have some form of a filled dumpling - ravioli, gyoza, pierogi, potsticker, etc. Some of these pancakes are made from grains such as our own breakfast pancakes or French crêpes. They can be made from a legume such as chickpeas. They can also be made of shredded vegetables. Potato pancakes, or latkes, are probably the best know of this genre. In Korean cuisine, there are a few variations on this type of pancake, made with various vegetables. Today, I'm focusing on butternut squash.

Butternut squash pancakes