Beef short ribs with aged kimchi stew.
SteamingIngredients
- Beef short ribs (galbi), 1.2 kg.
- Aged kimchi, 1/4 of a cabbage head (approximately 800g).
- 1/2 cup of soju (for initial marination).
- 1 liter of water.
- 1 green chili pepper.
- 1 teaspoon of salted shrimp.
- 1/2 teaspoon minced garlic.
- 1/3 teaspoon of grated ginger.
- 2 tablespoons of gochugaru (Korean chili powder).
- Sugar (for adjusting acidity, a small amount).
Instructions
The Galbi (Korean short ribs) are soaked in cold water for 20 minutes to remove excess blood.
In a pot of boiling water, add 1/2 cup of soju (Korean distilled spirit) and the beef short ribs ("galbi"). Bring to a boil and blanch for 5 minutes.
The cooked beef short ribs (galbi) should be thoroughly rinsed in cold water to remove any impurities.
Finely chop the salted shrimp with scissors and set aside. Slice the green chili peppers thinly and keep them ready.
In a pot, combine the aged kimchi, beef short ribs (galbi), and 1 liter of water. Cover the pot and bring to a boil, then simmer for 40 minutes.
Mix together minced salted shrimp, minced garlic, minced ginger, and gochugaru to create a marinade.
After 40 minutes, add the seasoning sauce and green chili peppers. Adjust the sweetness by adding sugar according to the sourness of the aged kimchi, then continue cooking for another 5 minutes until the Korean radish is tender.