See Also: Asian · Cooking Club · Meat Dishes
Braised Short Ribs - Korean Galbi Jjim
From Dorothy McNett's recipes at www.dorothymcnett.com. Cook up some cellophane noodles to go with this! All kinds of noodles are popular throughout Korea, and most are the thin spaghetti style known as Guksu or Myeon. Use ramen noodles also.
3/4 cup soy sauce
1 1/2 tablespoons sesame oil
2 cloves garlic, finely minced
small ginger root, minced to 1 tablespoon
1/2 teaspoon powdered ginger
2 tablespoons raw sugar
1 1/4 cups water
1/4 cup rice wine
1/2 cup fresh pear, grated
1 small kiwi, peeled and cut or mashed
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 - 2 1/2 pounds beef short ribs
1 carrot, cut into slices
1 white potato, cut into chunks
3 - 4 green onions,chopped
1 small onion, large dice
3 - 4 shiitake mushrooms, sliced
cooked cellophane or other noodles of choice
In batter bowl whisk together the soy sauce, sesame oil, garlic, ginger, sugar, water, wine, grated pear, mashed kiwi, salt and pepper. Set aside. With your sharp knife, score the ribs by making shallow slices in the meat but leaving them intact with the bones. Fill a Dutch oven or stock pot with water and bring to a boil. Simmer the short ribs about 30 minutes. Remove ribs and discard the water. Place ribs back in the pan and add the reserved sauce. Bring to a boil, reduce to simmer and cook about 40 - 45 minutes. Now add the prepared veggies and mushrooms. Simmer about 20 - 30 minutes until tender. Serve with cooked noodles or rice.
Recipe created 2017-06-26.
