Comments on: Beef Patty GalBi

By: AeriLee

AeriLee — Thu, 09 Dec 2021 11:14:22 +0000

In reply to John Carston. hi John, Thank you for your comment. :)

By: John Carston

John Carston — Sat, 04 Dec 2021 00:15:51 +0000

I like how you mentioned that if you want a marinated Korean meat dish, a galbi is a great option for you. My sister mentioned to me last night that she is planning to try beef galbi and other beef dishes for her birthday next week asked if I have any idea what is the best option to do. Thanks to this informative article and I’ll be sure to tell her that we can try the restaurant that I know as they have good reviews and they offer many various beef dishes.

By: Aeri Lee

Aeri Lee — Mon, 18 Nov 2013 22:03:08 +0000

In reply to Ain. hi Ain, I will say.. just skip the cooking wine and do not add any vinegar.. ^^

By: Ain

Ain — Tue, 12 Nov 2013 17:32:53 +0000

Hi Aeri,
May I change the cooking wine with venegar since I making Tteok Galbi ❓

By: Aeri Lee

Aeri Lee — Thu, 11 Jul 2013 23:52:41 +0000

In reply to Gracie.

hi Gracie,
I’m glad to hear that my recipes are helpful for you and your husband. Thanks 🙂 About your question.. when you make the patty.. make sure that your patties stick together well enough.. (patting them for it.. ) and when you cook them.. they do make liquid… so fry both sides.. until they make liquid..and the liquid disappear.. if you cook too long on high temperature.. at the end you will burn yours.. so make sure that you don’t cook them too high temperature either.. just with patience.. fry them until all the moisture is gone..and your patty becomes nice brown color.

By: Gracie

Gracie — Thu, 27 Jun 2013 11:43:56 +0000

Hi Aeri, I am a Singaporean married to a Korean. He lives in SG with me and the Korean food are usually very expensive and he is very picky with his food, so the local food don’t really suit him. Thanks to your recipes, I am able to make authentic Korean food for him at a fraction of the cost. One recipe which I just cannot master is Tteok Galbi. There is always too much liquid coming out of the parties when I fry them, making them really soggy and crumbles easily. The colour is also not as brown and glistening as yours. Do you know the problem or can you share some tips w me? Cheers!!

By: Sal

Sal — Fri, 03 May 2013 18:32:54 +0000

The recipe came out well. A little different that my mother in law makes. I am Italian and love to cook all types of food. I love to try new Korean dishes as to surprise my wife with a little taste of home from time to time.

By: Suzanne Sutherland

Suzanne Sutherland — Sat, 30 Mar 2013 16:33:52 +0000

In reply to judy. Personally, I like the pictures Aeri puts on the site. I often look at them WHILE I am cooking just to make sure. I hope you've fallen off your ecologically sanctimonious soapbox and biodegraded by now. Most of us who come here love Aeri and all the work she has done to bring Korean food closer to our dinner tables.

By: Grace

Grace — Thu, 28 Mar 2013 21:36:41 +0000

In reply to judy.

If you don’t like it, then Stop being ignorant with your racist Induced comments and get offer page! You made this original comment years ago, but I was offended by what you wrote and it wasn’t even geared towards me… We are all human, all equal, so stop acting like you are above her with your “learn how we do it in the US” comment!!! As an American, we are not ignorant like you!!! Aeri, keep doing you girl!! Love your site!!! Saranghae!!!!! Fighting!!!

By: RubyRed

RubyRed — Mon, 07 Jan 2013 18:03:39 +0000

In reply to judy. I find it completely unreasonable that you are bashing Aeri because you don't know how to copy and paste her recipes to a blank document to cut down on pages. I've been a fan of her recipes for a long while now and have been copying and printing these wonderful recipes, 1-2 each, since. Be considerate of the time and effort she has put in to share these with us. If you are just going to continue to be rude, then I suggest you find another site that is better suited for you, here in the USA.