Korean Braised Short Ribs “Korean Pulled Beef” MAIN INGREDIENTS (serves 4 to 6) • 1.5 kg to 1.8 kg bone-in beef short ribs (pork ribs suitable alternative) • 1 ½ cup water • 2 carrots (275g), cut into medium size pieces • 10 chestnuts, peeled (canned chestnuts can be used too)
SAUCE INGREDIENTS
• 170g red apple (or nashi/Asian pear), cored and chopped • 60g onion, peeled and chopped • 6 tbsp regular soy sauce • 2 tbsp brown sugar • 2 tbsp honey • 2 tbsp rice wine (mirin) • 1 tbsp minced garlic • 1 tsp sesame oil • 5 whole black peppers
METHOD • Soak the beef ribs in cold water for 10 to 20 minutes. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times. • Blend the sauce ingredients in a mixer or food processor. Set it aside. • In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
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• Place the ribs in an oven and add the 1 ½ cup water. Add 2/3rd of the sauce. Boil over medium heat for about 30 minutes, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about 10 minutes, covered. • Add the remaining ingredients (carrots, jujube, gingko nuts, chestnuts and the remaining sauce) and continue to simmer it over medium low heat for about 20 minutes, covered.
