Wintertime Galbi & Nakji Jeongol / 갈비 낙지 전골

Dive into this fiery stew to leave your worries behind and enjoy a world of flavor. Feel the heat with this refreshingly peppery dish you’ll crave when the cold wind blows, and with an assortment of delicious ingredients like octopus, there’s a surprise in every bite!

Buy The Ingredients At Oseyo

Beef Short Ribs

NONGHYUP Dried Radish Slices 150G

150G

£3.99

SEMPIO Soy Sauce(Jin Gold F3) 500ML

500ML

Garlic

Oseyo Vegetables

HanSang Sesame Oil 100% 160ML

160ML

  • 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
2
leaves Napa Cabbage
4
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
7
Ingredients
6 Person
Red Chili Pepper
2
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.

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