Cycle 17 – Item 40
Post 5,884
14 (Sat) February 2026
Buchae Seuji Jjim
2.5
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with IZ
Out of the blue, IZ asked me to make galbi jjim for dinner.
While the dish has been featured a few times on the blog, it has always been by W (see most recently 13.240 Galbi Jjim). Can’t recall making galbi jjim myself, ever.
Looked to Maangchi for guidance (see Galbi-Jjim (Braised Beef Short Ribs)), as I often do when in doubt about Korean food.
No galbi on hand, so I substituted with chunks of beef blade (buchae) and tossed in some leftover beef tendon (seuji) from lunch.
Turned out okay, except the final dash of rice syrup (“to make shiny”) made the sauce way too sweet (anyway, why does it need to be shiny?). The blade worked very nicely, as the melted fascia provided an extra layer of unctuousness, same with the tendon. Will try this again with actual galbi, and no syrup.
(See RESTAURANTS IN KOREA)
(See GLOBAL FOOD GLOSSARY)
(See HANSIK)
(See BOOZE)