Main ingredients 🥩
beef bellygalbi-jjim seasoningpotato starchegg whitewatergreen onionminced garlicminced gingersoy saucesugarvinegarMSGbok choycheongyang chili pepperred chili pepper
Striker Chef's Usamgyeop Galbi Twigim
A dish of beef belly marinated in sweet and savory galbi seasoning, deep-fried until crispy, then tossed in a sweet, sour, and spicy Asian-style sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a unique Asian-style dish using familiar ingredients.
- ⭐ Those looking for an umami-packed snack to pair with beer or sparkling wine.
Ingredients needed 🛒2 servings
- beef belly 300g
- store-bought galbi-jjim seasoning 3 tbsp
- potato starch 1 cup
- egg white (from 1 egg)
- water as needed
- green onion 1 stalk
- minced garlic 1 tbsp
- minced ginger 0.5 tbsp
- bok choy 2 heads
- cheongyang chili pepper 1
- red chili pepper 1
- soy sauce 1 tbsp
- sugar 1 tbsp
- vinegar 1 tbsp
- MSG a pinch
- cooking oil as needed
Recipe 🍳
- Add galbi-jjim seasoning to the beef belly, mix well by hand, and refrigerate overnight to marinate and season.
- Cut the marinated beef belly into bite-sized pieces similar to sweet and sour pork, ensuring a good ratio of fat to lean meat.
- In a bowl, combine potato starch and egg white. Gradually add water while mixing to make a thick, non-runny batter.
- Coat the prepared beef belly pieces in the batter, then deep-fry one by one in preheated oil, ensuring they do not stick together. Do the first fry.
- Remove the fried pieces and let them rest to release steam. Increase the oil temperature and fry a second time until extra crispy.
- Heat oil in a pan over low heat. Add roughly chopped green onion, minced garlic, and minced ginger, and stir-fry until fragrant.
- Once fragrant, add MSG, soy sauce, sugar, and vinegar. Stir-fry until the sugar dissolves and the flavors combine to make the sauce.
- When the sauce comes to a boil, add bite-sized pieces of bok choy, red chili pepper, and cheongyang chili pepper. Stir-fry quickly over high heat to keep the vegetables crunchy.
- Finally, add the double-fried beef belly and toss lightly to coat evenly with the sauce. Serve immediately.
- Marinate beef belly in galbi seasoning, then cut into bite-sized pieces.
- Make a thick batter with potato starch, egg white, and water; coat the beef.
- Deep-fry the battered beef twice until crispy.
- In a pan, sauté green onion, garlic, and ginger; add soy sauce, sugar, vinegar, and MSG to make the sauce.
- Add bok choy and peppers to the sauce, stir-fry, then toss in the fried beef.
Cooking tips 💡
- Marinating the beef belly a day in advance makes the meat much more tender and flavorful.
- The batter should start on the thicker side, considering the moisture from the meat and vegetables.
- Double-frying ensures the inside moisture escapes, keeping the coating crispy for longer.
- Stir-fry the bok choy and peppers quickly over high heat, using residual heat to cook them, to maintain their color and crunch.
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