6 medium sized garlic cloves, minced or pressed
1-inch knob of fresh ginger root, grated
1/2 cup soy sauce
1 tablespoon rice wine vinegar
4 green onions (scallions), sliced into 1/4-inch discs (greens ends included)
1 tablespoon white sesame seeds
3 tablespoon white granulated sugar
2 medium kiwis, peeled and diced
1 teaspoon fresh ground black pepper
2 teaspoon red pepper flakes
2 lbs chicken wings, broken down into drummettes and flats, tips discarded or saved for stock.

Directions
1. Combine the garlic, grated ginger, soy sauce, rice wine vinegar, green onions, sesame seeds, sugar, kiwis, black pepper, and red pepper flakes in a medium sized bowl. Stir to combine, then spoon out 1/2 cup of the marinade and reserve it in a small bowl (cover and refrigerate).

3. Place the chicken wings in a gallon ziplock bag and pour the marinade into the bag. Squeeze out as much air as you can in the bag and seal it. Massage the chicken to make sure the marinade reaches every chicken piece. Place the bag in a large bowl and refrigerate for 8 hours or overnight, massaging and turning the bag every now and then if you have the chance.

2. To bake the wings, preheat the oven to 400˚F and spray or coat a rimmed baking sheet with cooking oil. Place the wings on the baking sheet, discarding the marinade in the bag. Bake for 30 minutes, then flip each wing with a spatula and bake for an additional 15 minutes. Once the wings are done, remove from the oven and let rest on the pan. Take the reserve marinade out and puree it in a food processor until smooth. Pour the marinade puree into a medium size nonstick pan. Cook the marinade for about 2-3 minutes on medium heat until it darkens in color and thickens. Remove the wings from the pan (they’ll still be hot) and place them in a large bowl. Scrape the reduced marinade out of the pan and onto the chicken and gently toss. Serve immediately.

3. To broil the wings, place wings on a rack of a broiler pan. Broil 4-5 inches from the heat, for about 10 minutes per side, or until the chicken is cooked through. While the chicken is broiling take the reserve marinade out and puree it in a food processor until smooth. Pour the marinade puree into a medium size nonstick pan. Cook the marinade for about 2-3 minutes on medium heat until it darkens in color and thickens. Once the chicken is done, baste the chicken with the reduced marinade. Serve immediately.

4. To grill the wings, preheat the grill for high heat. Take the reserve marinade out and puree it in a food processor until smooth. If the grate on your grill is widely spaced apart, you might want to skewer the wings together so they don’t fall through or use a grill basket. Place the wings on the grill and cook 8 minutes per side, until the wings are cooked through. Baste the wings as you grill them with the pureed marinade. Serve immediately

Blacksmith Merchant Farmer Tailor Cook are all the jobs they had all around in Korea.They would do lots of things to get into the jobs

Ingredients

• 1 kg (about 3 pounds) beef short ribs
• 1 small Korean radish (or daikon), about 2 cups
• 1 medium size onion
• 12 cups water
• Starch noodles (optional)
• 4 cloves of minced garlic
• 4 to 6 green onions, chopped
• ground black pepper

Extra ingredients needed for the spicy version:

• Hot pepper flakes, soy sauce, and sesame oil.

Extra ingredients needed for optional gyerannoreunjajidan (yellow egg paper strips) garnish for the nonspicy version:

• 2 egg yolks
• a pinch of salt
• 1 teaspoon cooking oil

Directions (for 2 servings)

Prepare the beef & broth:

1. Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water.
   
2. Drain the ribs and blanch in a large pot of boiling water for 10 minutes.
3. Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too.
4. Put the clean ribs back into the pot and add radish, onion, and 12 cups of water.
5. Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour.
6. Remove from the heat. Discard the onion and put the ribs and radish into a stainless steel bowl.
7. Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon.
8. Add about 1 cup of starch noodles and the minced garlic. Bring to a boil for a few minutes until the noodles are cooked. Taste a sample to check: they should be soft yet firm, with nothing hard inside.
9. Turn off the heat.

For nonspicy Galbitang, prepare the optional gyerannoreunjajidan (yellow egg paper strips):

1. Separate 2 egg yolks from the whites. Remove the white stringy stuff from the yolks. Mix with a pinch of salt.
2. Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
3. Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
4. Slice it thin strips and set aside.

Put the soup together:

1. Slice the radish into bite size pieces and put some into 2 large, shallow bowls.
2. Add 2 or 3 ribs to each bowl.

For spicy galbitang:

1. Add 2 teaspoons of hot pepper flakes, 1 tablespoon of chopped green onion, 2 teaspoons of soy sauce, 1 teaspoon of sesame oil to each bowl. Mix well.
2. Reheat the soup and add some broth and noodles to each bowl.

For nonspicy galbitang:

1. Reheat the soup and add some broth and noodles to each bowl.
2. Add the gyerannoreunjajidan on top and sprinkle with chopped green onion.

Serve:

1. Put a bowl of salt and a bowl of chopped green onion on the table, as well as a pepper grinder. Diners can add salt, green onion, and pepper to taste. Serve with rice and kimchi. You can also serve with some other side dishes if you want to.