Koreans are justly proud of their method of cooking spare ribs, which produces a wonderfully intense flavour. The slow cooking blends the earthy tastes of the shiitake mushrooms with the smoky quality of the beef, and the red dates provide a lingering bittersweet tang. This richly coloured stew is a popular feast dish, which is traditionally eaten on New Year’s Day. Namul vegetables make an ideal accompaniment for this dish, with a dish of radish kimchi and a bowl of steamed rice.
Per portion Energy 533kcal/2223kJ; Protein 49.6g; Carbohydrate 16.7g, of which sugars 10.3g; Fat 30.1g, of which saturates 9g; Cholesterol 126mg; Calcium 35mg; Fibre 1.5g; Sodium 147mg.
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