Korean beef galbi (short ribs) braised dish.
Broth & StewIngredients
- Korean beef galbi (short ribs).
- Korean radish, a moderate amount (peeled in thin strips).
- Shiitake mushrooms (dried, rehydrated, or fresh), a suitable amount.
- 1 onion (for juice).
- 1 pear (juice).
- A small amount of dried red chili peppers/bird's eye chilies.
- A few dates.
- Carrots, in moderation.
- A moderate amount of sleep.
- 1 cup of Jin-ganjang (Korean soy sauce paste).
- Generous amount of minced garlic.
- A suitable amount of ginger syrup.
- Enjoy alcohol in moderation.
- A moderate amount of honey (or sugar/oligosaccharide).
- 300 ml of water.
- Bay leaf, ginger root (for blanching).
Instructions
Soak the galbi in water for 1 hour, changing the water twice.
Place bay leaves and sliced ginger in boiling water, then add the marinated beef ribs (galbi). Once the water returns to a boil, remove the ribs.
Combine soy sauce, minced garlic, ginger syrup, cooking wine, honey, pear/onion juice, and water to create the marinade.
In a pot, combine the blanched galbi (Korean short ribs), marinade, and dried chili peppers. Bring to a boil over high heat for 1-2 minutes.
Reduce the heat to medium-low and simmer for 5 minutes, then lower the heat further to low and add the shiitake mushrooms.
Add the Korean radish 20 minutes later.
Add the Korean radish and let it cook for 15 minutes, then add the carrots and jujubes.
Add the carrots and cook for about 10 minutes, then add the chestnuts.
Finally, add pepper and green onions and stir-fry the Korean radish.