Ingredients
- 6 dried shiitake mushrooms
- A pair of pounds of beef short ribs
- Two cups of water
- One onion, sliced
- Two tablespoons of soy sauce
- Seven cloves of garlic, minced
- One and a half tablespoons of brown sugar
- A tablespoon of rice wine
- A Korean radish, peeled and sliced into chunks
- Two carrots, cut into chunks
- Six roasted chestnuts, peeled and optional
- Six hard-boiled eggs, peeled and optional
- Two tablespoons of corn syrup (mulyeot)
- One tablespoon of sesame oil
- One teaspoon of ground black pepper
- A green onion, chopped
Step 1
Begin by immersing the shiitake mushrooms in a bowl of steaming water, allowing them to soften and infuse for roughly 3 hours. Once ready, delicately slice them into slender strips.
Step 2
Next, submerge the short ribs in a chilled water bath for 20 minutes, changing the water periodically to rid them of any impurities. Afterward, let the ribs acclimate to room temperature for approximately 30 minutes.
Step 3
In a sizable pot, bring water to a vigorous boil. Introduce the short ribs, cooking them until they lose their pink hue, typically around 10 minutes. Following this, rinse the ribs under cold water to cleanse them thoroughly. Remove any excess fat and loose particles before transferring them to a spacious pot.
Step 4
Prepare a flavorful concoction by combining water, thinly sliced onion, soy sauce, garlic, brown sugar, and rice wine in a separate bowl. Pour this mixture over the ribs in the pot, bringing it to a boil and allowing it to simmer for 20 to 25 minutes. Infuse the pot with shiitake mushrooms, radish, and carrot, then reduce the heat to a gentle simmer. Stir occasionally as you cook until the short ribs reach optimal tenderness, which should take roughly an hour.
Step 5
Enhance the dish by incorporating eggs, corn syrup, sesame oil, and black pepper into the pot. Increase the heat to medium-high and stir continuously until most of the liquid evaporates, a process that usually lasts around 15 minutes. Serve the delectable short ribs on a platter, garnished with freshly chopped green onions.
Extra Tips & Suggestions
- 1. First and foremost, make sure you store your succulent Korean beef ribs in an airtight container to lock in all the savory flavors.
- 2. To maintain the tenderness of the meat, consider marinating the beef ribs in the sauce overnight before cooking. This not only enhances the flavor but also helps in tenderizing the meat.
Reviews
Charles
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