Korean Beef Short Rib Stew (Galbi Jjim) Best Dishes

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Korean Beef Short Rib Stew (Galbi Jjim)

"This is the final Korean comfort meals. Sugar, corn syrup, and soy sauce may be adjusted to taste. The trick to smooth ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also upload chestnuts or dates to the stew."

Ingredients :

2 pounds Korean-fashion brief ribs (pork chuck flanken), cut into three-inch segments
4 cups water
6 tablespoons soy sauce
8 cloves garlic, minced
1 small onion, sliced
1 tablespoon rice wine
1 tablespoon brown sugar
2 carrots, cut into chunks
2 small potatoes, reduce into chunks
1/2 cup clean shiitake mushrooms, sliced
2 tablespoons light corn syrup
1 tablespoon Asian (toasted) sesame oil
6 chestnuts, peeled (optionally available)
6 dates, pitted (optional)
sliced green onion

Instructions :

Prep : 15M	Cook : 4M	Ready in : 4H5M

Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 mins, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a huge pot.
Mix collectively the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl till the sugar has dissolved. Pour the combination over the ribs and broth. Stir to mix, bring to a boil, lessen the heat, and simmer for 1 1/2 hours.
Mix inside the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and veggies are very gentle, approximately 1 greater hour.
Remove the beef and greens to a serving dish, and decrease the liquid inside the pot to make a thickened gravy. Pour the sauce over the ribs and veggies, sprinkle with sliced green onion, and serve.

Notes :

You can use reconstituted dried shiitake mushrooms.

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