This food blog thing really isn’t good for my waistline. B.B. (Before Blog), the little angel on my right shoulder and the devil on the left used to have a healthy debate, often lasting for a couple of….
May 25, 2007 by SteamyKitchen
This food blog thing really isn’t good for my waistline. B.B. (Before Blog), the little angel on my right shoulder and the devil on the left used to have a healthy debate, often lasting for a couple of….
I'm a food writer, food photographer and cooking teacher specializing in modern Asian. Come visit me at my award-winning website at SteamyKitchen.com.
You can read my weekly Steamy Kitchen food column in the Tampa Tribune newspaper, on ABC7 in Sarasota Florida, cooking once a month live as part of the morning news program and in the East County Observer newspaper in Bradenton Florida
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Oh, yeah, I can totally identify with the whole “It’s for the blog” thing. But (and mine’s a big one), we recently did a video documentary of a fundraiser with over 40 chefs. Mary was shooting at one point, turned the camera toward me, I got the footage into the editor … and wuz thankful we wuz shooting in w-i-d-e-screen …
I love Korean BBQ! We have a couple places up here in SE Michigan that are very nice. I’ve yet to take Mary to any of these, and she’s yet to try kimchee, but we’ll get there. Either that, or I’ll try what you’ve written up here myself. The one foodservice shop I frequent up here has those little cookers for $27, but they also include a case. I found one with a cracked case, and they went ahead threw in a four-pack of the cans of gas fer nuthin! Yup, the cooker was in perfect shape, and I really don’t even need the case.
Oh, and BTW, at that same fundraisers, those little cookers were everywhere! Some chefs had set up two side-by-side and put the large-and-deep rectangular metal pans on them so they could keep things hot or even let something simmer in large quantity. Others had set up a pair and thrown on a long cast-iron griddle for cooking. The darn little beasties are so useful, everyone should have at least one.
I hear ya, it’s always for the blog.
Galbi was actually one of the first recipes I added to my blog (the picture is hideous lol). I use orange juice in my galbi marinade instead of pear because I like to eat asian pears and can’t bear to sacrafice them for a marinade. I broil or pan sear the short ribs. Yum… so greasy and delicious.
Oh I forgot to add that your photos are the most gorgeous korean bbq ones I’ve ever seen. I feel my mouth gravitating towards that one shot with the bite on chopsticks. *drools*
That first shot of the short ribs looks amazing. I’ve always seen the short ribs frozen at the Asian market too, have you ever found them fresh? If I go to the normal butcher, how should I ask him to cut the short ribs?
I think we need to set up a support group! Hi my name is…
The photos look great. I am definitely going to try this recipe.
It’s ok to do the Sandra Lee thing once in a while for marinades. Just don’t dress up in the same color code as your kitchen decor and tablescape, and refrain from saying “Keep it simple, keep it sweet, keep it semi-homemade”.
LPC- we should be portable butane burner hawkers. we’d make a fortune!
Amy- i’ve never tried using apple juice…makes sense though because you really can’t taste the pear…I think the pear adds some sweetness but more importantly tenderizes meat. apple juice’s acidity would do the same. thanks so much for the photo compliment!
Marvin- I get them frozen all the time, mainly because I live in an area that doesn’t have a big Asian population. If you live in a big city, that should be no problem. Ask butcher to cut the short ribs cross section 1/2″ pieces. Better yet, print out the picture above and show it to him!
SGC- Yeah, we need to call it “BOA” Blogger Overeaters Anonymous
Sim- haha!!! Keep it asian. Keep it fatty. Keep it semi-lazy.
Hey there,
I saw your link on Teczscape’s food blog and stumbled in. You have great photos of food porn here and I must say, that Korean Bulgogi grilled beef looks smashingly good! I feel hungry already and I just had dinner
And if you don’t mind, i would like to pop in more often to see what’s up in your kitchen. I’m going to link you up to my foodblog
Keep up the good work, Jaden!
I feel I’m having a korean all-you-can-eat BBQ of kalbi and bulgogi from wandering chopsticks to steamykitchen, then having many rounds back and forth.
Headline:Woman killed tigerfish on the grill ;p
I am not much a meat eater, well, you can tell it from my site, but I love the dessert you presented. The Malaysian version is called bubur cacar and the people in Hong Kong actually translated it to Cantonese so it sounds something like “Mo mo cha cha.” (Ask your mother if you don’t know what I mean, LOL!) It has various ingredients: taro, sweet potatoes (yellow and orange), bananas, tapioca, black-eyed peas, starchy gelatin thingy…it’s so colorful and good. I will have to make it one day!
Oh dear. It all looks so good, and probably impossible for me to recreate.
(Do I remember you saying you went out to a Korean BBQ restaurant for your first date with your now husband.)
I think someone should start this here in England. It would be very successful.
Jaden,
Jinx!
Expedited Writer- Welcome! Please stop by any time, my door is always open.
Tiger- OMG, you just made me laugh so hard I snorted my coffee. (ouch!) LOL
RM- haha! I’ve never tried the Malaysian version – you’ll definitely have to make it and teach me how to use the sweet potatoes.
Melinda- Yeah! Our first date was Korean BBQ – it was love at first bite.
WC- you and me – foodie sisters 4ever!
[...] Kitchen teases me a bit about carting my portable butane cooker up here to Flint to cook one of Jaden’s own Korean BBQ dishes for my mom in her hospital bed. Mom’s been home since Friday evening so I didn’t bring [...]
I just recently enjoyed some Korean Kalbi ribs for the first time at a friend’s house. The marinade gives them such an incredible flavor, I was instantly hooked. I haven’t been able to find the ribs at my local asian market (I checked just a few days after having them the first time because they were so good) so now I know what to tell the butcher!
I must add, your blog is so inviting and your images are BEAUTIFUL !!
I was searching online for a table top grilil/burner and landed on your blog.
Alex- go my son and spread the gospel of Kalbi!!
Linda- Thank you! I’m glad you found me courtesy of search engines.