themocaw's comments

"Apologies for the thread necromancy, but in case anyone new is reading this. . . Yes, raw beef can make you sick, but the risk is far, FAR lower than westerners seem to think. Those E.Coli incidents were generally due to factory-ground raw beef that was left in its ground state for a long time, and were left undercooked at the restaurant. If you take some basic precautions, you can avoid the risk of getting sick greatly (I've never gotten sick, despite all the times that I've eaten raw beef). 1. Use the freshest meat. Maangchi suggests speaking to your grocer or butcher and only buying beef on the days when fresh meat arrives. As a rule of thumb, the more beef juices or "blood" you see swimming around in the packet, the longer it's been sitting on the shelf: don't use that for yukhoe, but pan-grill it up with a pat of butter and have a nice steak. Use the meat as soon as possible when you're doing a raw application 2. Don't cut up the meat until it's time to serve. Bacteria can't grow deep inside the meat: they can't penetrate the structure, so they mostly live on the surface. Keep the meat in one piece until just before serving. If you want, you can cut the surface off the meat and only use the interior portion to further decrease the risk of contamination. Don't throw those bits away, though: marinate them in a little bit of Maangchi's bulgogi marinade, cook it up in a frying pan, and serve it over a bowl of rice as a nice snack for the cook! 3. Don't let the raw meat sit at room temperature for too long a length of time. If you're serving large amounts to a large number of people, prepare small batches and rotate them out regularly. I've never done this, but once per hour might be a good rule of thumb: make one batch, place a couple more filets in the freezer to firm up, take away any leftovers by the time you make the second batch (although I seriously doubt you'll have leftovers, since this dish tends to go quickly. Again, so long as the beef isn't completely spoiled, you should be able to cook any leftovers you don't feel comfortable serving raw: so long as it's thoroughly cooked, you should kill any bacteria that happen to have taken up residence. 4. WASH EVERYTHING. Sterilize your cutting board (several web sites can teach you how to do this), don't use the same cutting board for meat and vegetables, wash your knife and hands and mixing bowl, and make sure the plates and vegetables you serve this on are freshly washed. Reduce cross contamination: make sure that the equipment you use for making yukhoe ONLY gets used to make the yukhoe, and thoroughly wash them before you use it for anything else. This one VERY BASIC precaution can save you a ton of trouble! 5. Your tongue and nose are actually very good indicators of whether or not food is spoiled: that's what they evolved to do! (Much of the time, when people get sick from undercooked beef, it's because the undercooked parts are hidden from the nose and tongue by the properly cooked exterior.) Smell and taste the meat before adding the seasonings and serving to your friends. It should taste clean, slightly metallic, and meaty. If it tastes bitter or spoiled, toss it out. I don't mean to say that raw beef is perfectly safe, but then no food is: people have gotten sick from raw spinach and such. But the risks of eating raw beef are overblown in the minds of many Americans: many of those same Americans wouldn't think twice about eating sashimi at a reputable restaurant, and yukhoe is much the same. Take basic precautions, and you can enjoy delicious steak tartares and yukhoes without having to spend long hours hunched over the toilet."
in Seasoned raw beef (Yukhoe: 육회) — Jan/14

"Thank you! I made another batch tonight, and the house smells like soy sauce. It's delicious, but the smell does get strong, so you should warn your roommates before you make it. I talked with my mother today. She mentioned that I seem to be really interested in Korean cooking for some reason. Thanks for rekindling my interest in Korean cookery!"
in Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림) — Jan/14

"Hello, Maangchi, Jang-Jorim was one of my favorite side dishes my mom made for me growing up, but since I moved out into my own place, has also been one of those dishes I missed but could never really find a good store-bought version that in any way matched up to the taste of my childhood. I just finished my first batch, took one bite, and wanted to cry. It was almost the exact taste of my childhood! I did make some changes: I used serrano chiles instead of shishito peppers, and I peeled the eggs instead of just cracking them (my mom did it that way). Also, I cut the meat into smaller cubes, and instead of straining the broth, I skimmed the scum off and skimmed off the congealed fat after it had been in the fridge for a while. Thanks for the delicious taste of my childhood!"
in Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림) — Nov/13