Braised Short Ribs
Ingredients
• 3 lb beef short ribs
• 200g Korean radish (mu)
• ½ onion
• 1 carrot
• 1 king oyster mushroom
• 2 shiitake mushrooms
• 6 chestnuts
• A few jujubes (Korean dates)
Sauce
• 5–6 tbsp TK Bulgogi Galbi Sauce
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• A pinch of whole black pepper
• 1 bay leaf
• 2 tbsp cooking wine (mirin)
Instructions
Soak the short ribs in cold water for 1–2 hours to remove excess blood. Change the water a few times.
Bring a pot of water to a boil. Add the ribs, bay leaf, peppercorns, and cooking wine. Boil for about 5 minutes.
Rinse the parboiled ribs under running water and make shallow cuts into the meat.
Add ribs to a pot, pour enough water to cover them, and simmer for about 1 hour until tender.
Cut radish and carrot into bite-size pieces and round the edges. Slice onion and mushrooms into large chunks.
Once the ribs are tender, add TK Bulgogi Galbi Sauce and radish. Simmer for another 20 minutes.
When the flavor has soaked in, add carrot, onion, mushrooms, chestnuts, and jujubes. Cook for 15–20 more minutes.
When vegetables are soft, finish with sesame oil and sprinkle with sesame seeds.
