"This is the classic Korean beef stew. It is the pear juice that makes this marinade so unique among Asian beef dishes. Adapted from a recipe at AllRecipes. http://bit.ly/eTIw5r"
beef short ribs, flanken-cut
( across the bones)
1 1/2 cups
minced fresh gingerroot
2 1/2 cups
pear, peeled and grated
kiwi, peeled and mashed
ground black pepper
carrot, cut into large dice
potatoes, peeled, cut into large chunks
chopped green onion
yellow onion, cut into large dice
shiitake mushroom, sliced
Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.
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Korean Braised Short Ribs (Galbi or Kalbi) (cont.)