Wintertime Galbi & Nakji Jeongol / 갈비 낙지 전골

Make sure to click through the tabs to see the ingredients

Ingredients

6 Person

Beef Short Ribs

2.2 lbs

Frozen Nakji (Small Sized Octopus)

2 (thawed and trimmed)

Fish Sauce

1 tbsp

NONGHYUP Dried Radish Slices 150G

9 ½ oz (thinly sliced)

Onion

6 5/8 oz (sliced)

Big Green Onion

3 ¼ oz (cut into 2” pieces)

Korean Spicy Green Chili Pepper

leaves Napa Cabbage

Shiitake Mushrooms

2 oz (sliced)

Enoki Mushrooms

3 oz

Chives

1 ¼ oz (cut into 2” pieces)

Ingredients

6 Person

SEMPIO Soy Sauce(Jin Gold F3) 500ML

6 tbsp

Soup Soy Sauce

4 tbsp

Mirin

2 tbsp

Sugar

2 tbsp

Garlic

2 tbsp (minced)

Ginger

½ tbsp (minced)

HanSang Sesame Oil 100% 160ML

1 tbsp

Ground Pepper

2 pinches

Ingredients

6 Person

SEMPIO Soy Sauce(Jin Gold F3) 500ML

2 tbsp

Red Pepper Flakes

1 tbsp

Garlic

1 tbsp (minced)

Sugar

½ tbsp

HanSang Sesame Oil 100% 160ML

1 tbsp

Ground Pepper

to taste

Ingredients

6 Person

Water

7 cups

Dried Kelp

2 (2"x2" size)

Dried Anchovies

Ingredients

6 Person

Red Chili Pepper

Minari (Korean Dropworts)

1 oz

Recipe Instructions

Serves: 6 | Total Cooking Time: 2 hours 30 minutes

Step 1

Soak beef ribs in cold water for 1 to 2 hours to remove the blood from the meat. Then take the pieces out and score the surface of the meat.

Step 2

Blanch the beef slices by placing them in boiling water then rinsing them under cold tap water.

Step 3

Add the sauce ingredients for the ribs to the rinsed beef slices. Combine thoroughly and let it sit for 30 minutes.

Step 4

Cut the nakji into bite-sized pieces and combine with the sauce ingredients for the nakji.

Step 5

Prepare a wide jeongol pot or a large nabe pot on the stove. Pour water inside, then add dried anchovies and kelp to the pot. After boiling for 10 minutes take out the anchovies and kelp.

Step 6

Add the marinated beef ribs into the pot and boil over medium heat until the beef ribs are fully cooked. Then add the nakji from step 4, chives, big green onion, radish, and napa cabbage into the pot. Cook for an additional 5 minutes.

Step 7

Garnish the stew with minari and red chili peppers on top. Finish by adding fish sauce and boiling for another 2-3 minutes. Add salt if needed.

Buy The Ingredients At Oseyo

NONGHYUP Dried Radish Slices 150G

SEMPIO Soy Sauce(Jin Gold F3) 500ML

Garlic

HanSang Sesame Oil 100% 160ML

Beef Short Ribs

NONGHYUP Dried Radish Slices 150G

SEMPIO Soy Sauce(Jin Gold F3) 500ML

Garlic

HanSang Sesame Oil 100% 160ML

Beef Short Ribs

NONGHYUP Dried Radish Slices 150G

SEMPIO Soy Sauce(Jin Gold F3) 500ML

Garlic

HanSang Sesame Oil 100% 160ML

Recipe Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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