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!
Ingredients
−4 people+
Beef Short Ribs900 g
Garlic Cloves6
Spring Onions2 stems
jujube3–5
Carrot½
Korean Radish⅓ (about 400 g), cut into large chunks
Shiitake Mushrooms2–3
SAUCE
Korean Pear½
Onion¼
SEMPIO Soy Sauce(Jin Gold F3) 500ML5 tbsp
Yutaka Mirin 150ml2 tbsp
CJ Dark Brown Sugar 1KG1 tbsp
CJ Corn Syrup 1.2KG2 tbsp
Garlic1 tbsp (minced)
Spring Onions2 tbsp (minced)
DS Sesame oil(Can) 500ML1 tbsp
Roasted Sesame Seeds1 tbsp
DAESANG Seasoning Salt 250Ga pinch
GARNISH
Red Chilli1
Choripdong Roasted Sesame Seeds 454G1 tsp, to garnish
