Grilled Beef, Korean Style

Korean food is super delicious, but can cause digestive problems for some.  Most Korean dishes come with abundant vegetables on the side, but you'll also find an abundance of irratants like soy, legumes, vegetable and nut oils, starch and grain thickeners, and sugars.  To be safe, I stick with unmarinated meats that can be grilled right in front of me or sushi/ sashimi and raw veggies.

It's hard trying to tell this to a waitress who hardly knows english so thankfully we had our friends Calvin and Ariel there to help.

Thinly sliced grilled beef. 

Wrapping the beef around some grilled onions.  So good!

Grilled steak.

Tofu with spicy topping.

Veggies in hot sauce.

Salad in hot dressing.

Kimchi.

Fermented bean paste.

Raw garlic.

Shredded cabbage with sweet dressing.

Sesame oil with pepar and salt dip for meat.

Watermelon for dessert.

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Onion Soup

This recipe is basically the base of French Onion Soup without the addition of alcohol. The deep flavor will come from the caramelization of the onions and this will often take one to two hours to get the perfect sweetness.  Add herbs and spices to your liking and maybe even some melted swiss on top if you're able to eat cheese.

Start with a clean pot. I always add a stick of butter to cook the onions in, no matter how much beef fat I can get from making broth.

If you have an oil/water separator, it will be easy to get the fat off the broth after cooking. I chose to refrigerate my broth overnight so I could pick off the fat.

This last batch of beef broth wasn't so bountiful so I threw in another stick of butter (I got 3.5 cups from the previous batch!).  This is personal taste.  If you fear fat, add to suit your needs.

Melt fat over low heat. I used an enamel covered cast iron pot for this so I had to use very low heat.

Add onions. This batch contained about 5-6 small onions.  Add more if you like a lot of onions.  I make rings for ease but this definitely adds to the cooking time. Keep heat on low, cover, and let the onions "sweat" for about 30-45 minutes.

While the onions are sweating, reheat (if needed) the remaining broth and blend so that all the gelatin, meat, and marrow is indistinguishable.

Once onions are soft and translucent, uncover and continue to cook on low until they reach a deep dark brown.

It may take at least an hour for the onions to start caramelizing. Keep stirring to avoid any sticking to the pot.

Once the onions are caramelized and the sweetness you like (about 1.5-2 hours for me), add the blended broth in and bring to a boil. Add less broth if you like a thicker soup with more onions.  Once boiling, remove from heat and add black pepper and sea salt (table salt just doesn't do it) to taste.

I've tried cooking beef along with the broth to add more protein to this soup, but the flavor comes out much like brown gravy. To keep the sweet onion taste, I add very thinly sliced steak when the soup comes to a boil, either to the whole soup or to each portion for breakfast.

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Making Beef Broth or Simple Steps to Be a Bad Hindu

Drinking mineral-rich broth daily (or with every meal) is a wonderful way to improve your digestion.  A good bone broth will be loaded with fat, gelatin, and marrow, all prized for their healing properties.  Broth can be made from any bones, but I find beef to be the most healing for me (ironic because I'm Hindu).  About 4 months ago, I was unable to properly digest any nut.  Now pecans are no problem.  My husband has always had a problem with dairy, shellfish, and beef.  No more.  I attribute all this healing to a daily breakfast of beef soup (and a 6'3" 189 lb dose of loving).

This is just one of many methods for reference and inspiration...

Start with bones that have a little meat still on them and are cut to expose the marrow.  Some roast the bones before boiling.  I used 5 lbs of bones into an 8L pot.

Add a foot or two if you can find them. It's one of the most gelatinous parts of the animal.  I added one foot, about 3 lbs.  Handling a foot may be the grossest part of this process, but when it cooks down it becomes this huge gelatinous mass of goodness.  That's a whole lot less traumatic than handling a head.  Supposedly the head is also a treasure to eat.  I feel bad enough eating all this beef!  The last thing I need is a head staring back at me.

Cover bones with water (cold is best) and squeeze the juice of two lemons into the water to increase mineral extraction.

Let sit for 1 hour for acids to soak into bones.

Bring to a boil.  Scum will rise to the top.  Remove this with a spoon.

Once boiling, lower to a slow simmer and cook for 24-72 hours. I keep my pot covered when using my 8L pot.  For my 16L pot, I keep it uncovered to let the water boil off.  Depending on the size of your pot, you may have to add water.  Try to keep the bones covered with enough water during the simmer or else you'll end up with just fat (which isn't a bad thing if you need to stock up on some).

Remove from heat and let cool so the bones can be picked out. Remember to remove as much of the marrow as you can from the bones and savor it then if you like.  I throw the marrow back into the broth.  Some folks like to strain the broth to remove the gelatin and marrow and also separate the fat.  The GAPS diet recommends keeping these in because they are essential for healing.

Glorious fat and gelatin with beautiful globs of marrow.

Next post: Beef and Onion Soup

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