Beef stew

Beef stew

Galbijjim

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
1.5kg beef short ribs
5 dried shiitake mushrooms
1 onion, roughly sliced
6 garlic cloves, peeled
5cm ginger, peeled and roughly sliced
4 tablespoons soy sauce
4 teaspoons mirin
2 tablespoons brown sugar
200g carrots, cut into 2-cm slices
200g potatoes or korean radish, cut into 2-cm chunks
1 spring onion, finely sliced
8 jujubes

Method

  1. Place the ribs in a bowl of 1.5 litres cold water and soak for 30–40 minutes, changing the water once. Soak the shiitake mushrooms in a bowl of just-boiled water for 1 hour.
  2. Transfer the ribs to a stockpot, cover with fresh cold water and bring to the boil. Rapidly boil for 5 minutes. Drain and rinse the ribs, then return them to the pot. Pour in a further 1.5 litres of cold water, add the onion, garlic, ginger, soy sauce, mirin and brown sugar. Bring to the boil, then simmer for 30 minutes.
  3. Add the carrots, potatoes and rehydrated mushrooms, then simmer, uncovered, for a further hour. Add the spring onion and jujubes for the last 10 minutes. Serve the meat and vegetables divided between four bowls, with the cooking broth poured over.
Tags:
Korean
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