The BEST way to eat galbi jjim… | Korean braised short rib | bon appetitties скачать в хорошем качестве

The BEST way to eat galbi jjim… | Korean braised short rib | bon appetitties

GALBI JJIM | Korean braised short ribs MAKES: 4-5 SERVINGS 4.5 - 5 lb short ribs ⁃I recommend a good quality cut of short rib like prime (or even choice). If you can’t get access to that, you can use the shitty cut like I did. Its still good… just wont be good as leftovers because the meat becomes a little tough. MUSHROOM WATER* 8 dried shiitake mushrooms 3 cups hot water GALBI JJIM SAUCE 2 cups mushroom water 1 Korean/ Asian pear (or 1.5 apples if they are small), peeled and de-seeded 1 yellow onion 3/4 soy sauce 3 TBSP sugar 2 TBSP sesame oil 2 TBSP minced garlic 1/2 black pepper ADDITIONAL INGREDIENTS 2-3 large carrots, cut large 2-3 potatoes or korean radish, cut large 6-8 stalks scallion, cut 2 in wide 3 TBSP rice syrup or sweetener of choice 1. Soak 8 dried shiitake mushrooms with 3 cups of hot water for 2-3 hours. After 2-3 hours, squeeze out any excess water from mushrooms and cut in 1/2 or 1/4 if they’re big. Measure out 2 cups of mushroom water and reserve this. 2. Meanwhile, trim off any excess fat from your short rib. Soak in water for 2-3 hours making sure to switch the water out a couple of times. After your ribs have been soaking, give your ribs a quick blanch. Drain and rinse your (blanched) ribs under cold water. Add them into a large enough pot. 3. Make your gable jjim sauce. In a blender, add 2 cups of mushroom water, 1 asian pear, and 1 yellow onion and blend this. To this mixture, add: soy sauce, sugar, sesame oil, minced garlic, and black pepper. Mix well. 4. Back to our pot with our blanched short ribs, add in your galbi jjim sauce form the step above. Bring to a boil, reduce heat to simmer, and simmer for 15 - 20 minutes. 5. After 15-20 minutes, add your veggies: mushrooms, carrots, potatoes, and scallion. Bring back to a boil, reduce heat and simmer for 60 minutes. Make sure to carefully mix every 15 minutes. 6. After it has been simmering for 60 minutes, add 3 TBSP rice syrup and jujubes (if you are using). Cover and simmer for another 10 minutes. 7. After 10 minutes, un cover, crank heat to high and cook for a final round of 5 minutes. Make sure to baste. 8. Top it off with chopped scallion and sesame seeds. Enjoy with a bowl of rice and kimchi. Bon Appetitties.