Korean Beef Short Ribs Stew with Korean Red Ginseng

In preparation for father’s day here’s something special for you!
Also commonly known as Galbijjim, this recipe stands for braised beef short ribs. It is so full of flavor, and will be well worth the time put in. Make sure to soak the dried mushrooms overnight the day before cooking. Wash up the ribs and have them soaked to remove any trace of excess blood.
Add a few sachets of Cheong Kwan Jang Korean Red Ginseng Extract Everytime Balance for the added ginseng flavour and mix it evenly, do add based on personal taste preferences.
If dad loves stew and beef, this is something that you can’t miss.
Recipe Tip: To retain the active components and health benefits of Korean red ginseng, it is recommended not to subject Korean red ginseng products to direct heat or temperatures above 80°C.
To find out more about Cheong Kwan Jang Korean Red Ginseng Extract, click here:- https://wjl.social/ckj619

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Adjust Servings
1kg beef short ribs (cube)
14dried mushrooms (pre-soak & reserve 3 cups of mushroom water, cut away the stems)
100ml soya sauce
130ml mirin
2tbsp oyster sauce
1tbsp fish sauce
10g brown/raw/white sugar
12cloves minced garlic
2tbsp minced ginger
ground white pepper to taste
1stick of radish (cut into chunks, round the edges)
2sticks of carrots (cut into chunks, round the edges)
16pieces chestnuts, peeled
16pieces Gingko nuts, de-seed & pre-soak in boiling water
12pieces red dates, de-seed
1 tbsp rice syrup
1tbsp of pine nuts
6sachets/60ml Cheong Kwan Jang Korean Red Ginseng Extract (subjected to personal preference)
Scallions for garnishing (curl the scallions)



Soak dried mushrooms overnight with 3 cups of water the day before cooking.
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Wash beef short ribs and soak them in water for at least 30 minutes to remove the excess blood. Wash & drain, set aside.
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In a pot of boiling water, return beef into the pot and blanch them for 3 to 5 minutes . You will see scums on top of the water. Pour away the water and give the beef short ribs a good wash. Drain and transfer them to a heavy pot.
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Add soy sauce, mirin, oyster sauce, fish sauce, raw sugar, mushroom stock, minced garlic & ginger and ground pepper. Stir till well combined.
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Cover the pot & turn on medium high heat , boil for 20mins.
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In a pot of boiling water, give the radish a quick blanch to remove bitterness, drain and set aside.
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After 20 minutes, switch to low heat and toss in your mushrooms, radish, carrots, & chestnuts. Mix well.
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Simmer over low heat for approx. 1 hr depending on the size of your cut of meat, stir occasionally.
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After 1 hour, mix in red dates and gingko nuts. Pour in the rice syrup to give meat a good glaze. Mix well and simmer for 10 minutes.
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Turn off heat and let pot rest for 10 minutes
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Sprinkle pine nuts into the pot and add 6 sachets of Cheong Kwan Jang Korean Red Ginseng Extract, mix evenly.
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Serve & garnish with scallions.
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