Glazed Beef Ribs

Name: Glazed Beef Ribs
Cuisine: Korea
Ingredients: 1½ lbs (750 g) beef ribs, chopped into bite-sized pieces; 4 cups (1 liter) water; 1 small daikon radish (5 oz/150 g), peeled and cubed, blanched for 1 minute; 1 carrot, peeled and cubed, blanched for 1 minute; 8 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed (optional); 1 egg, white and yolk separated; Oil, for frying; 3 tablespoons soy sauce; 3 tablespoons pear juice or grated pear; 3 tablespoons pear juice or grated pear; 1 tablespoon sugar; 2 green onions, minced; 2 cloves garlic, crushed; 1 tablespoon sesame oil; 1 teaspoon sesame paste; 2 tablespoons malt liquid; ½ teaspoon freshly ground black pepper

Galbijjim

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1½ lbs (750 g) beef ribs, chopped into bite-sized pieces
4 cups (1

Korea
Main course

Method

Soak the beef pieces in a large bowl of water for 1 hour, then rinse well and drain. In a large saucepan, bring the beef pieces and water to a boil over medium heat and simmer uncovered, skimming off any fat and froth that float to the surface, until the stock reduces to half, 15–20 minutes. Remove from the heat.
Prepare the Egg S