Our Beef Galbi Ribs are so delicious when eaten with a dab of ssamjang, rice, and a bit of kimchi or any other pickled side dish. Wrap them all up in a lettuce leaf and you're good to go! Happy eating!

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A DELICIOUS HOT POT RECIPE TO TRY

Serves: Up to 6 people
Time: Takes 3 hours 45 minutes to prepare and cook.

Ingredients Required For This Recipe.

{THE SOUP}

• 12 cups beef broth (see recipe)
• 1 ounce dried shiitake mushrooms
• ½ - inch piece peeled fresh ginger, sliced
• 2 teaspoons soy sauce

{THE KIMCHI}

• 1 medium head Napa cabbage, halved lengthwise and cut across into 1-inch strips
• 3 tablespoons kosher salt
• 1 teaspoon grated fresh ginger
• 3 cloves garlic, peeled and minced
• 4 scallions, minced
• 2 tablespoons seeded and minced hot red chilies
• 2 tablespoons fish sauce
• 2 tablespoons water
• 1 teaspoon soy sauce

{THE CUCUMBER SALAD}

• 1 scallion, minced
• 2 small jalapenos, seeded and minced
• 1 tablespoon cider vinegar
• 1 ½ teaspoons toasted sesame oil
• ¼ teaspoon kosher salt
• 1 ½ teaspoons toasted sesame seeds
• 3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise

{THE FINISHING TOUCHES}

• 4 cups cooked white rice
• ¼ cup chopped chives
• 8 scallions, sliced on the diagonal into 1/4-inch-thick pieces
• 2 cups grated daikon or regular radish
• ½ pound beef eye round, sliced for carpaccio by your butcher

{PREPARATION}

1. To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes. Strain. Stir in soy.
2. At least 1 day ahead, toss the cabbage with the salt in a large bowl and let stand at room temperature for 3 hours. Rinse and firmly press out the liquid. Combine the ginger, garlic, 4 minced scallions, red chilies, fish sauce, water and soy and toss with the cabbage until well coated. Place in a tightly sealed container and refrigerate up to 5 days.
3. For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, 1/4 teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well. Set aside.
4. Toss the rice with the chives. Place the kimchi, the cucumber salad, the rice, the scallions and the radish in separate bowls. Arrange the carpaccio on a plate. Ladle the soup into bowls. Serve, passing the condiments separately.

Source: http://cooking.nytimes.com/recipes/7564-korean-hot-pot

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Delicious with a dab of ssamjang sauce wrapped up in a lettuce or Korean perilla leaf alongside any pickled side dish.

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