korean beef short rib stew (galbi jjim)

Ingredients

• Servings: 4
• 2 pounds korean-style short ribs (beef chuck flanken), cut into 3-inch segments
• 4 cups water
• 6 tablespoons soy sauce
• 8 cloves garlic, minced
• 1 small onion, sliced
• 1 tablespoon rice
• 1 tablespoon brown sugar
• 2 carrots, cut into chunks
• 2 small potatoes, cut into chunks
• 1/2 cup fresh shiitake mushrooms, sliced
• 2 tablespoons light corn syrup
• 1 tablespoon asian (toasted) sesame oil
• 6 chestnuts, peeled (optional)
• 6 dates, pitted (optional)
• sliced green onion

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 50 mins

Ready Time: 4 hrs 5 mins


• 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 minutes, drain, and reserve 2 cups of liquid. place the ribs and the reserved liquid in a large pot.
• mix together the soy sauce, garlic, onion, rice , and brown sugar in a bowl until the sugar has dissolved. pour the mixture over the ribs and broth. stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
• mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
• remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.