[영어] 외국인을 위한 한국요리 만들기(영문)

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목차

★ Beef Rib Soup ★
Kalbitang (갈비탕)
★ Barbecued Beef ★
Bulgogee (불고기)
★ Soy-Sauce Glazed Cutlass-Fish ★
Kalchee-Jolim (갈치조림)
★ Sea Mussel in Soy Sauce ★
Honghapcho (홍합초)
★ Fried Young Squash ★
Aehobak-Pokkum (애호박볶음)
★ Hot Pollack Soup ★
Tongtae-Tchigae (동태찌개)

본문내용

★ Beef Rib Soup ★
Kalbitang (갈비탕)

- Ingredients

1⅓Ib. beef, 1/3 korean white radish, green onion,
garlic, 1 egg, 1 tbsp. soy sauce, salt, black pepper,
MSG, 15 cups broth

- Method

1. Cut the ribs into pieces 1⅔ long and score them at 1/3" intervals. Halve the white radish lengthwise.
2. Fry the beaten, salted yolk and white of egg separately into sheets and cut into thin strips. Chop the green onion and garlic finely.
3. Boil the ribs and radish with 30 cups of water in a large pot.
Remove the radish from the broth when cooked and simmer the ribs for about 2 hours until very tender.
4. Take the ribs out of the broth and slice the radish thinly.
Then mix the ribs and radish with the soy sauce, black pepper, sesame oil, gren onion and garlic.
5. Cool the broth and skim off excess fat from the top.
6. Put the seasoned ribs and radish into the broth and bring to a boil again.
Season with black pepper and MSG.

참고 자료

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