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Galbi-jjim—a Korean soy sauce-based braise of beef quick ribs, brown sugar, root greens, ginger, garlic, jujubes, mushrooms, and chestnuts—is one among my favourite issues to eat throughout the winter. It is a cozy, cold-weather braise with a gravy that is so scrumptious I discover myself spooning it over all the things. This model makes use of turkey legs and wings instead of quick ribs, and, to compensate for the turkey’s relative leanness, I add richness to the braise with bacon lardons and a beneficiant quantity of butter.
The braise will get a salty-sweet push-pull from the normal mixture of soy sauce, numerous black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from traditional galbi-jjim, I flip to sake and root beer as a substitute of brown sugar so as to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. As soon as the greens and turkey are tender, the meat is picked off the bone whereas the gravy is thickened with a cornstarch slurry. The braise is completed with peeled roasted chestnuts (the store-bought form, we would not ask you to peel your individual chestnuts), and a sprinkling of pine nuts to offer the dish a decidedly autumnal really feel—an ideal match for a Thanksgiving meal. So good, the truth is, you could have hassle going again to an ordinary roast turkey with gravy.
This recipe was initially printed in November, 2020.
This Thanksgiving, Braise Your Turkey the Korean Approach
Prepare dinner Mode
(Preserve display awake)
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2 (1 1/2- to 1 3/4-pound; 680 to 800g) turkey leg quarters, cut up on the joint into drumsticks and thighs (see notice)
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2 (1-pound; 450g) turkey wings, cut up into flats and drums (elective; see notice)
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1 turkey neck (elective; see notice)
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Kosher salt and freshly floor black pepper
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3 tablespoons (45ml) vegetable oil
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1/2 pound (225g) slab bacon, lower into 1- by 1/2-inch lardons (see notice)
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8 tablespoons (1 stick; 113g) unsalted butter, divided
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8 medium garlic cloves (about 40g), roughly chopped
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1 giant (11-ounce; 330g) white onion, roughly chopped
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One 3-inch piece (about 2 1/2 ounces; 70g) contemporary ginger, peeled and roughly chopped
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3/4 cup (6 fluid ounces; 180ml) sake
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2 cups (500ml) selfmade rooster inventory, turkey inventory, or store-bought, low-sodium rooster broth
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One 12–ounce (355ml) can root beer
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1/2 cup (120ml) soy sauce
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1 ounce (30g) dried shiitakes, damaged into roughly 1-inch items (about 1/2 cup)
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1 ounce (30g) dried jujube dates, pitted (about 12 small dates)
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9 ounces (265g) crimson salad radishes (about 24 radishes), peeled
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2 medium carrots (about 13 ounces; 380g complete), peeled and lower crosswise into 1-inch items
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2 tablespoons plus 2 teaspoons cornstarch (3/4 ounce; 20g)
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10 1/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) baggage)
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2 tablespoons (20g) pine nuts, frivolously toasted, for garnish (elective)
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Season turkey items on all sides with salt and pepper. In a big Dutch oven, warmth oil over excessive warmth till simply starting to smoke. Working in batches to forestall crowding, add half the turkey items pores and skin aspect down and prepare dinner, turning often and reducing warmth as wanted to forestall pores and skin from burning, till golden brown throughout, about 4 minutes per aspect. Switch to a platter and repeat browning course of with remaining turkey items. Put aside.
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Add bacon to now-empty Dutch oven and cut back warmth to medium. Prepare dinner, stirring often, till lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Enhance warmth to excessive and prepare dinner, stirring continuously and scraping up any browned bits from the underside of the pot, till greens are barely softened, 3 to five minutes.
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Pour in sake, deliver to a boil, and prepare dinner till liquid has largely evaporated, about 1 minute. Add rooster inventory, root beer, soy sauce, dried shiitakes, and jujubes, and convey to a boil. Add turkey elements together with any collected juices to the pot, nestling them in so they’re largely submerged. Decrease warmth to a simmer and prepare dinner, uncovered, for half-hour.
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Add radishes and carrots in a single layer on prime of the turkey items in order that greens are partially submerged. Proceed to prepare dinner till greens are tender and turkey is cooked by and pulls simply off the bone, about 45 minutes longer. Take away from warmth.
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Utilizing a spider or slotted spoon, switch turkey items to a plate. As soon as cool sufficient to deal with, decide meat from the bones into giant bite-size items; discard bones. Set picked turkey meat apart.
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In a small bowl, whisk collectively cornstarch and 1/4 cup (60ml) chilly water to kind a clean slurry. Return Dutch oven to stovetop and convey braising liquid again to a boil over medium-high warmth. Whisk in cornstarch slurry and prepare dinner, whisking always, till liquid thickens to the purpose that it could possibly coat the again of a spoon, 2 to three minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Proceed to prepare dinner till turkey is warmed by and butter is totally emulsified, 1 to 2 minutes longer. Season to style with salt and pepper.
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If serving instantly, divide jjim between particular person serving bowls, sprinkle with pine nuts (if utilizing), and serve. If making prematurely, enable to chill to room temperature, then refrigerate in an hermetic container for as much as 5 days; reheat over medium warmth earlier than serving.
Particular tools
Notes
This recipe requires turkey leg quarters and wings, which will be bought individually (you may even do with out the wings if serving fewer individuals), or you should purchase a complete 10- to 12-pound turkey and break down the chook your self, utilizing the legs, wings (and neck, if out there) for this recipe, whereas reserving the crown for an additional dish, akin to roast turkey breast ssam.
If you cannot discover slab bacon for this recipe, thick-cut sliced bacon will work as nicely.
Make-Forward and Storage
Turkey jjim will be made prematurely and refrigerated in an hermetic container (with out the pine nuts) for as much as 5 days; reheat over medium warmth and sprinkle with pine nuts earlier than serving.