This stew is such a special dish in Korea. We usually eat it for celebrations, birthdays or holidays, and especially, on Korean thanksgiving, called ‘Chuseok’. Enjoy this delicious new idea with your guests. We guarantee you that everyone will love it!
Bring 950 ml water to boil, once it’s boiling, add 6 cloves garlic, 2 stems spring onion and short ribs. Boil for 30 minutes over high heat.
2
In the meantime, blend pear and onion using blender. Add all other sauce ingredient into the blended mixture. Mix well. Set aside.
3
Turn off the heat and take out the meat onto your cutting board. Cut the meat toward bones.
4
Put a sieve over a large bowl. If you have a muslin or cooking cloth, lay it in the sieve as well – it filters out impurities better. Pour the cooking water from the meat and vegetables through the sieve. We will use this broth for the stew, so set it aside.
5
Put the meat and half of the sauce in a large pot and bring to the boil over a medium-high heat. Once it's boiling, add the carrot, Korean radish, 8 peeled chestnuts, the jujubes, the rest of the sauce and enough broth to come halfway up the ingredients. Cover and boil for another 30 minutes.
6
When the broth reduced 80-90% and meat is cooked, it’s done! Garnish with some pepper and sesame seeds.
7
Meat is tender, sauce is super savoury and flavourful. Get a bowl of rice and enjoy your Korean thanksgiving dinner! Happy holiday!
