🟡
Medium
Ingredients
- 2 kg beef short ribs (flanken)
- 4 dried shiitake mushrooms
- 8 dried jujubes (daechu)
- 1 cup roasted chestnuts
- 3 medium potatoes, peeled and quartered
- 4 carrots, cut into chunks
- 6 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tsp salt
- 1 tsp black pepper
- 2 cups beef stock
- 2 tbsp rice wine (mirin)
- 1 tbsp sesame seeds for garnish
- 2 green onions, chopped
Instructions
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1Blanch the beef short ribs in boiling water for 3-4 minutes, then rinse under cold water and pat dry.
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2In a large pot or braising pan, heat sesame oil and sauté garlic until fragrant, then add the blanched ribs and brown on all sides.
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3Add soy sauce, sugar, rice wine, and gochugaru to the pot and stir well.
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4Pour in beef stock and bring to a boil, then reduce heat and simmer covered for 45 minutes.
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5Add potatoes, carrots, mushrooms, and jujubes to the pot.
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6Continue simmering for another 30-40 minutes until the ribs are very tender and the vegetables are cooked through.
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7Add roasted chestnuts in the last 10 minutes of cooking.
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8Season with salt and black pepper to taste.
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9Transfer to a serving platter and garnish with sesame seeds and chopped green onions.