Kalbi jjim is a favorite comfort food for Koreans. Beef short ribs are slowly simmered in a sweet-salty broth until they are practically falling off the bone.
Tag: Meats
Galbi Jjim
Curry Goat
(Jamaican curried goat stew)
Goat is a popular meat in much of the Caribbean. In Jamaica, curry goat is a favorite. Full of flavor, this aromatic stew is a must-have dish at celebrations.
Cornish Pasties
(British beef and vegetable pies)
Pasties — handheld pies with a savory filling — have been enjoyed in Europe since the Middle Ages.
Corned Beef and Cabbage
(Irish-American braised brisket with vegetables)
Corned beef and cabbage is a traditional St. Patricks Day dish for Irish Americans, but not for the Irish themselves. The meal became popular in the United States in the 19th century.
Corn Dogs
(American hot dog and cornbread on a stick)
Corn dogs are American carnival, fair, and amusement park food. They are one of many "foods-on-a-stick" found at such celebrations and venues.
Cochinita Pibil
(Mexican citrus-marinated pork slow-roasted in banana leaves)
For an ethereal taste of Yucatecan cuisine, you must try cochinita pibil. This Mayan dish is traditionally made with suckling pig (cochinita) roasted in a pit (pibil).
Chopped Chicken Livers
(Jewish liver paté spread)
This rich and tasty liver spread is part of traditional Passover, Rosh Hashanah and Hannukah meals for many Ashkenazi Jews. It is also standard fare in Jewish delis.
Chicken-Fried Steak
(American Midwest breaded steak cutlet)
Chicken-fried steak, or country-fried steak, is an old farm recipe designed for cheaper, tougher cuts of beef, primarily round, Swiss or cube steak. It is particularly popular in Texas, where it originates.
Char Siu
(Chinese barbecue pork)
Originally from southeastern China, char siu (pronounced "char shoo") barbecue is now a favorite all over Asia. The name translates as "fork-roasted."
Cerdo con Frijoles
(Mexican stewed pork and black beans)
Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán.