Braised short ribs stew

Name: Braised short ribs stew
Yield: Serves 4
Cuisine: Korean
Ingredients: ½ Asian pear or kiwi fruit; 20 ml/4 tsp sugar; ½ onion, roughly cubed; 3 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 900 g/2 lb short ribs, cut into 5cm/2in squares; 5 ml/1 tsp finely grated fresh root ginger; 15 ml/1 tbsp sesame seeds; 20 ml/4 tsp sesame oil; ground black pepper; 4 gingko nuts, to garnish; 30 ml/2 tbsp mirin or rice wine; 2 red dates; ½ carrot, roughly cubed; ½ potato, roughly cubed; 75 g/3 oz Chinese white radish, peeled and roughly diced; 2 spring onions (scallions), finely sliced; 4 chestnuts; 2 garlic cloves, crushed; 60 ml/4 tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

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 <

Ingredients

Asia
Korea
Main course
New Year
Street Food

Braised short ribs stew

Ingredients

Method

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