Korean Style Braised Short Ribs/韓式紅燒排骨/갈비찜

Описание: Korean style braised short ribs are tender, juicy, coated with sweet and savory sauce, and the meat will fall off the bones. It’s also easy ways to make!

Ingredients:
Short ribs:
5 pounds bone-in beef short ribs (Approximately 9 pieces)

Sauce:
1 cup of soy sauce
½ cup of Mirim cooking wine
½ cup of sugar
¼ cup of sesame oil
1/3 cup of garlic (10-20 whole garlic cloves)
2 Tbsp of sliced ginger
1 Tbsp of peppercorn/ whole black peppers
5 cups of water
1 sliced onion or (Optional: Blend One onion chopped and ½ Asian pear chopped blend it together and strain with fine sieve).

Vegetables:
2-3 Carrots:
Peel and cut into 2 inch size, then cut the edges like peeling the skins to make it round shaped carrots balls. Approximately 10 balls

½ small size Radishes:
Peel and cut into 2 inch size, then cut the edges like peeling the skins to make it round shaped radish balls. Approximately 10 balls

10 fresh shiitake mushrooms:
Cut mushroom tops into quarters to make pretty designs. Mushroom stems can be removed and added to the ribs.

1 onion: Cut into thick slices
2-3 stalks of green onions, chopped

For Garnishing:
1 Tbsp of Sesame oil
Sesame seeds
Green onions: chopped
Pine nuts

Steps:
1. Wash and cut the rib into 3 ribs each rack
2. In a pot, add ribs, and fill with water. Once the water is boiling, blanch for approximately 5 minutes on high heat
3. Add 2 Tbsp of ginger cooking wine or 1 Tbsp of cooking wine and 1 tbsp of sliced ginger
4. Rinse the blanched ribs with cold water, remove all the scum, foam and cut off excess fat on the ribs
5. Add washed ribs into the pot
Add all seasoning ingredients, cover and boil it for approximately 50-60 minutes on medium heat. Then simmer it approximately 20 minutes (or until it’s tender) on low heat. Stir gently occasionally.
Make sure the meat to falls off the bone when you are eating it, but don’t cook too long to make the bones fall off the rib by itself. It shouldn’t fall off from the bone. So it will look better when you serve on a plate.
6. Add the vegetable ingredients (carrots balls, radish balls, and shiitake mushrooms), cover and continue to cook on medium heat for approximately 10 minutes.
(If there still too much broth in the pot. Open the cover and turn to high heat for approximately 5 minutes, It can evaporate the broth and make the broth thicker)
7. Add remaining vegetables (Onions and green onions) and simmer on low heat for approximately 2-3 minutes
8. Turn off the heat, and add sesame seeds and stir it gently.
9. Sprinkle with pine nuts and green onions for garnishing and serve.
Enjoy and don’t forget to share :)