Korean Beef Short Rib Stew Recipe

This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.

Ingredients:

• 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 wine
• 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

Directions:

• 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 wine, 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.

Cook's Note:
You can use reconstituted dried shiitake mushrooms.

For more Korean Beef  Recipes Visit Here@ Hawaiian Korean Beef  Recipes

Categories: korean-beef-recipes