{
  "version": "https://jsonfeed.org/version/1",
  "title": "recipes on Joseph Chen",
  "icon": "https://avatars.micro.blog/avatars/2025/49/1741149.jpg",
  "home_page_url": "https://josephchen.micro.blog/",
  "feed_url": "https://josephchen.micro.blog/feed.json",
  "items": [
      {
        "id": "http://josephchen.micro.blog/2026/04/21/korean-ground-beef-rice-bowl.html",
        "title": "korean ground beef rice bowl",
        "content_html": "<p><em>source/inspo:</em> <a href=\"https://therecipecritic.com/korean-ground-beef-rice-bowls/\">The Recipe Critic</a></p>\n<p><strong>yap</strong>\ni&rsquo;ve made this since my college days, and it&rsquo;s a very solid meal prep / quick yums meal. takes less than half an hour to prepare!</p>\n<p><strong>ingredients (4 servings)</strong></p>\n<ul>\n<li>1 pound lean ground beef 90% lean</li>\n<li>3 garlic cloves minced (i use like 8 cloves on average bc i like garlic, you can never have too much)</li>\n<li>1/4 cup packed brown sugar</li>\n<li>1/4 cup reduced-sodium soy sauce (or regular soy sauce works, but reduce/dilute a bit to ensure it&rsquo;s not overly salty)</li>\n<li>2 teaspoons sesame oil</li>\n<li>1/4 teaspoon ground ginger (not necessary, but always nice to have all the seasoning, most of the times i don&rsquo;t have ginger on hand and when i do, it&rsquo;s always minced fresh or frozen ginger and i use that)</li>\n<li>1/4 teaspoon crushed red pepper flakes (add more for more kick if you want)</li>\n<li>1/4 teaspoon pepper</li>\n<li>2 cups hot cooked white or brown rice</li>\n<li>sliced green onions and sesame seeds for garnish</li>\n</ul>\n<p><strong>steps</strong></p>\n<ol>\n<li>in a skillet, heat up the minced garlic until fragrant (30s or so, dont let them burn!!) then add your ground beef and break it all up into bits over medium heat until no longer pink.</li>\n<li>while you&rsquo;re waiting for it to cook, make the sauce/glaze. in a small bowl, mix together the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and pepper. set aside.</li>\n<li>when the beef is no longer pink, drain the grease and pour the sauce/glaze over the ground beef and let it simmer for another min or two.</li>\n<li>serve over hot rice + garnish with green onions and sesame seeds</li>\n</ol>\n<p><strong>tips</strong></p>\n<ul>\n<li>can use ground chicken as well! same steps</li>\n<li>fresh ginger seems better than the ground ginger from reviews (i&rsquo;ve never used ground ginger before so idk)</li>\n<li>someone recommended honey over brown sugar</li>\n<li>definitely add some veggies for a healthier balance!! cook them up beforehand everything and just mix in.</li>\n</ul>\n<img src=\"https://josephchen.micro.blog/uploads/2026/ground-beef-korean-rice.jpg\" width=\"600\" height=\"600\" alt=\"\">\n",
        "date_published": "2026-04-21T11:47:41-05:00",
        "url": "https://josephchen.micro.blog/2026/04/21/korean-ground-beef-rice-bowl.html",
        "tags": ["recipes"]
      },
      {
        "id": "http://josephchen.micro.blog/2026/01/10/galbitang-beef-short-rib-soup.html",
        "title": "galbitang 갈비탕 (beef short rib soup) [instant pot]",
        "content_html": "<p><em>source/inspo:</em> <a href=\"https://www.koreanbapsang.com/instant-pot-galbitang-beef-short-rib-soup/\">Korean Bapsang</a></p>\n<p><strong>yap</strong>\nover the holidays, gabi and i decided to buy a multicooker (an Instant Pot, colloquially) for funsies, mostly because i thought it&rsquo;d make meals and prepping easier! in particular, we wanted to make broths and soups; thus, this became the first recipe we followed, and it was great!</p>\n<p><strong>ingredients (4 servings)</strong>\n<em>we halved it for ourselves!</em></p>\n<ul>\n<li>3 to 4 pounds beef short ribs</li>\n<li>1 medium onion cut into halves</li>\n<li>2 large scallions white parts</li>\n<li>8 plump garlic cloves (or 1 whole bulb) If using bulb, cut into halves crosswise</li>\n<li>3 thin ginger slices 1-inch rounds</li>\n<li>2 tablespoons soup soy sauce</li>\n<li>salt and pepper</li>\n<li>1 pound Korean radish cut into bite size pieces (about 1.5-inch square, ⅓ - inch thick)</li>\n<li>3 ounces starch noodles dangmyeon, soaked in warm water for 30 minutes - optional</li>\n<li>2 scallions, finely chopped garnish</li>\n</ul>\n<p><strong>steps</strong></p>\n<ol>\n<li>first trim off any thick layer of surface fat on the ribs</li>\n<li>then, in a pot, rinse them in cold water a few times to remove surface blood + bone dust</li>\n<li>drain then fill the pot w/ enough water to cover the ribs, about 4 cups</li>\n<li>close the lid tightly, turn on manual + high pressure for 2 minutes, ensure pressure switch turned to &ldquo;sealing/sealed&rdquo;</li>\n<li>once done, discard the liquid (or save to use in the soup or future meals). strain to remove brown bits if you&rsquo;re using it though! then, thoroughly rinse ribs and the pot clean.</li>\n<li>return ribs to pot, add the onion, garlic, ginger, and soup soy sauce. add about 10 cups of water (ensure it&rsquo;s below max fill line). then close lid tightly and pressure cook ribs for 35-40 minutes depending on thickness. NPR 10 minutes.</li>\n<li>once done, remove ribs, remove aromatic veggies w/ strainer, skim off fat</li>\n<li>then, put ribs back in along w/ cut radishes. change instant pot setting to &ldquo;saute&rdquo; and boil until radish turns translucent (about 10 min after boiling)</li>\n<li>add optional noodles a couple minutes before turning instant pot off. <em>we cooked the noodles separately</em></li>\n<li>salt and pepper to taste! skim off or use fat separator to remove remaining fat if served hot. or just chill soup and discard the solidified fat. garnish w/ chopped scallions to serve!</li>\n</ol>\n<p><strong>tips</strong></p>\n<ul>\n<li>the strained cooking liquid in step 5 can make the soup taste more &ldquo;beefy&rdquo; if added back in!</li>\n<li>removing scum and fat early on helps keep the broth clear and clean</li>\n<li>a good soup soy sauce makes a big difference in the taste. you can also use light fish sauce or regular soy sauce, but the latter can make the soup very dark, so use small amount and season w/ salt</li>\n<li>gabi recommends to still soak the short ribs beforehand to reduce the fat/scum in the initial cooking, making it easier to clean and continue onwards!</li>\n</ul>\n<img src=\"https://josephchen.micro.blog/uploads/2026/137a05c77b.png\" width=\"400\" height=\"600\" alt=\"\">\n",
        "date_published": "2026-01-10T11:40:26-05:00",
        "url": "https://josephchen.micro.blog/2026/01/10/galbitang-beef-short-rib-soup.html",
        "tags": ["recipes"]
      },
      {
        "id": "http://josephchen.micro.blog/2025/10/10/niku-udon-beef-udon.html",
        "title": "niku udon (beef udon)",
        "content_html": "<p><em>source/inspo:</em> <a href=\"https://www.justonecookbook.com/beef-udon/#wprm-recipe-container-57650\">Just One Cookbook</a></p>\n<p>another comfort food!</p>\n<p><strong>ingredients (4 servings)</strong></p>\n<ul>\n<li>1 tokyo negi? aka long green onion or 4 reg green onions(white part only)</li>\n<li>2 green onion / scallion (for topping)</li>\n<li>16 oz thinly sliced beef (like ribeye)</li>\n<li>2 tbsp neutral oil</li>\n<li>4 tsp sugar</li>\n<li>2 tbsp soy sauce</li>\n<li>4 servings udon! (1000g frozen udon or 360g dry udon)</li>\n</ul>\n<p><strong>broth</strong></p>\n<ul>\n<li>5 cups dashi (2.5 tsp hondashi then? usually i do 1 tsp to 1 cup for full base stuff like miso, but here we alr have lots of other salt/umami already)</li>\n<li>3 tbsp soy sauce</li>\n<li>2 tbsp mirin</li>\n<li>2 tsp sugar</li>\n<li>0.25 tsp diamond crystal kosher salt (j for consistency apparently, if morton salt, use like 1/8 tsp instead)</li>\n</ul>\n<p><strong>broth steps</strong></p>\n<ol>\n<li>5 cups dashi broth to a low boil for 1-2 min -&gt; then season w/ the soy sauce, mirin, sugar, and fancy salt (cover w/ lid to keep hot &amp; prevent evaporation) &amp; turn off heat after 1-2 min</li>\n</ol>\n<p><strong>meat steps</strong></p>\n<ol>\n<li>cut white part of negi into 1/2 inch diagonal slices</li>\n<li>cut 2 green onion into thin slices for garnish</li>\n<li>heat frying pan and when hot, add 2 tbsp oil + negi and saute until golden brown n tender</li>\n<li>then add the beef, cook until not pink, and now add the 4 tsp sugar and 2 tbsp soy sauce</li>\n<li>stir-fry until well coated and then remove from heat</li>\n</ol>\n<p><strong>final steps</strong></p>\n<ol>\n<li>make and drain udon (typically like 1 min to reheat w/ boil for frozen udon)</li>\n<li>portion udon in bowls + pour hot broth into them</li>\n<li>place stir-fried beef into bowls + season them w/ green onions</li>\n</ol>\n<p><strong>tips</strong></p>\n<ul>\n<li>for broth, can add 1/2 tsp white soy (shiro shoyu) at end for cleaner, more delicate finish perhaps? never tried</li>\n<li>can marinate beef beforehand by tossing it w/ 1 tsp soy + 1 tsp mirin + pinch sugar for 10 min before cooking</li>\n<li>can deglaze pan w/ 1-2 tbsp of hot broth after cooking + pour back into broth</li>\n<li>for more veggies, add bokchoy &amp; napa (add after broth seasoning + simmer for ~5 min before turning off fire) or spinach (at end, blanch w/ hot broth for 15s until bright green/wilted then immediately portion)</li>\n<li>also at end for serving, can drizzle w/ sesame oil or add poached egg or maybe like crispy shallots/onions</li>\n</ul>\n",
        "date_published": "2025-10-10T18:01:40-05:00",
        "url": "https://josephchen.micro.blog/2025/10/10/niku-udon-beef-udon.html",
        "tags": ["recipes"]
      },
      {
        "id": "http://josephchen.micro.blog/2025/10/05/gyudon-japanese-beef-rice-bowl.html",
        "title": "gyudon (japanese beef rice bowl)",
        "content_html": "<p><em>source/inspo</em>: <a href=\"https://www.justonecookbook.com/gyudon/#wprm-recipe-container-60648\">Just One Cookbook</a></p>\n<p>gyudon is one of my favorite japanese comfort foods: thinly sliced beef and onions simmered in a sweet-savory sauce, served over hot rice. it&rsquo;s quick, easy to make, and just so tasty.</p>\n<p><strong>ingredients (4 servings)</strong></p>\n<ul>\n<li>1 onion (about 8 oz)</li>\n<li>2 green onions</li>\n<li>1 lb thinly sliced beef (ribeye / short plate is my go-to)</li>\n<li>cooked rice</li>\n<li><em>optional: pickled red ginger for topping</em></li>\n</ul>\n<p><strong>sauce</strong></p>\n<ul>\n<li>1 cup dashi (~0.53 tsp hondashi)</li>\n<li>4 tbsp sake (or chinese rice wine / water)</li>\n<li>4 tbsp mirin (or 4 tbsp water + 4 tsp sugar)</li>\n<li>6 tbsp soy sauce</li>\n<li>2 tbsp sugar (to taste)</li>\n</ul>\n<p><strong>steps</strong></p>\n<ol>\n<li>thinly slice onion + green onion (diagonally)</li>\n<li>in a pan (off heat), mix dashi, sake, mirin, soy sauce, sugar (ensure sugar &amp; hondashi is mostly dissolved)</li>\n<li>add onions into the broth &amp; spread evenly. then, place beef slices on top.</li>\n<li>cover, turn on fire and bring to a simmer on medium, then lower heat and cook 3–4 minutes. skim off foam/scum as needed/wanted!</li>\n<li>sprinkle green onion, cook 1 more minute. also, good time to add beaten eggs if that&rsquo;s something you&rsquo;d like. i&rsquo;ve never tried tbh.</li>\n<li>serve over hot rice with sauce, garnish with pickled ginger if desired (me personally, not a fan).</li>\n</ol>\n<p><strong>tips</strong></p>\n<ul>\n<li>great w/ sides like miso soup or a small salad</li>\n<li>add toppings at the end like toasted sesame seeds or seaweed?</li>\n<li>if u want more veggies/greens, you can add bokchoy or napa cabbage w/ onions or spinach at the end and stir for 30-60 secs.</li>\n</ul>\n<img src=\"https://josephchen.micro.blog/uploads/2025/50682fe27f.png\" alt=\"\">\n",
        "date_published": "2025-10-05T19:50:31-05:00",
        "url": "https://josephchen.micro.blog/2025/10/05/gyudon-japanese-beef-rice-bowl.html",
        "tags": ["recipes"]
      }
  ]
}