Kalbi (Korean barbecued short ribs) is one of those epic Korean staples that every human needs to try (and subsequently love ;D). This is how my mother makes the marinade, and it’s one of those things I always ask for when I’m home. To me, it’s comfort food at its best and yummiest. Oh, oh, and it’s easy too!
So my mother used to make pine nut porridge for me when I was sick (and boy, have I been sick this week, I can barely keep anything down D:), so it’s something I always crave whenever I’m not feeling well. Usually I don’t actually have pine nuts on me (unfortunately, they can get pretty expensive), however, I recently bought a whole bag on sale for a couple of dollars. I shall now celebrate by showing you how to make pine nut porridge.
Here’s a hint for anyone who comes over to our house and is treated to kimchi jjigae (stew): I make it when I don’t have much time to cook, but still want to make something tasty and hearty.
…I probably shouldn’t say that, but the point is this: I love making kimchi jjigae. My mother used to make it all the time and she trained us early to love Korean spices. Hence the love of kimchi and all Korean food, for that matter. And even though I’ll never cook as well as her and she often scoffs at my plebeian methods and shortcuts, I try anyway (insert the necessary and stereotypical: this is for you, ma!).
Traditionally, this is supposed to be cooked with pork belly (samgyupsal), but I rarely have that in my fridge. What I do have, however, is bacon. Bacon tastes delicious and is therefore an excellent cheaper alternative to samgyupsal. So I guess you could call this a Poor and Lazy Man’s Kimchi Jjigae.