Goji-jjim, Galbi-jjim without galbi, Korean meat stew

Jjim is the equivalent dish of a stew in Western cuisine. Meat and vegetables are simmered for a long time at low temperature to bring out a tender and savory taste. Galbi-jjim is probably the most popular Korean Jjim dish. Galbi is a short rib part with meat. Goji-jjim is inspired from Galbi-jjim. Instead of Galbi, stew meat is used for this recipe.

Goji-jjim (Serves 2)

 

 
400g stew meat (your choice), 100g white radish, 100g potato, 100g onion, 80g carrot, 2 dried black oak mushrooms, one pear, one clove of garlic, half stalk of green onion, one egg, (4 ginkgo nuts)

Seasonings: 3Tbspsoy sauce, 1 Tbsp sesame oil, 1/4 tsp pepper

Preparation:
1. Soak the mushrooms in lukewarm water. When they are tender, drain and put aside the soaking water.

 

2. Chop the garlic and green onion.

3. Grate the pear.
4. Mix the pear, the garlic, the green onion, soy sauce, sesame oil and pepper.
5. Cut the carrot, the radish, and potato in bite-size cubes and trim around the edges to make the pieces round.
6. Cut the onion and mushrooms(stem cut off) in quarters.

Cooking:
1.(Cook the meat in boiling water until it gets tender. Put the broth aside separately.)*
2. Pour the prepared sauce over the meat. Cook the seasoned meat at medium heat for 30 minutes.
3. Gradually add the broth and the mushrooms soaked in water (little by little) when the liquid in the pot is exhausted.
4. Add the carrot, the radish, the mushroom and the potato. Cook them until they get tender.

5. Add the onion. Cook another 5 minutes. Do not overcook the onion.
* You don’t need to precook if you are using a pressure cooker.

Garnish:

1. Separate egg yolk and egg white. Make a very thin omelet. Cut it in diamond shape.

2. Break the shell of gingko, stir fry them with a bit of oil. Peel off the skin with paper towel.

 

 

 Presentation:

Put the meat and vegetables in a dish or a bowl, garnish with egg yellow, egg white omelet and with gingko nuts.