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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 5 pounds beef short ribs
- 1 onion, minced
- 16 pieces garlic, minced
- 1/2 Korean pear, grated and with it's juice
- 2/3 cup soy sauce
- 3 large potatoes (can be substituted with 1 medium daikon radish)
- 2-3 large carrots from the Korean grocery store (or 4 carrots from an American grocery store)
- 6.5 cups cups of water
- 5 tablespoons malt (mulyeot), or corn syrup
- 2/3 teaspoon black pepper
- 9 green onion, minced + more for garnish
- pine nuts (optional)
Method
- Make slits into the short ribs and soak in cold water for at least 2 hours to draw out the blood.
- Place short ribs in a large pot and boil for 30 to 40 minutes.
- While boiling the short ribs, prepare the vegetables and Korean pear. Peel, wash and cut the potatoes and carrots. Cut the potatoes into 1.5" pieces and cut the carrots into 2"x 1" pieces. (Daikon radish can be substituted for potatoes.) Mince the garlic cloves. Dice the green onion. Grate the Korean pear and set aside with the juice.
- When short ribs are done boiling, rinse gently in cold water 3 times and drain.
- In a new pot (or the old one if you washed it), add 6.5 cups of water, 2/3 cup of soy sauce, and 5 tablespoons of malt (or corn syrup) with the short ribs. Boil with a lid on medium heat for 20 min.
- After short ribs have been boiled, add all the vegetables, grated pear and juice, and 3/4 teaspoon of black pepper. Boil with a lid for another 60 min on low heat.
- Serve in a big bowl to serve family style or serve individually on smaller plates over rice. Optional - Garnish with green onions and pine nuts.
