Korean Beef Short Ribs Stew with Korean Red Ginseng

Beef
Mains
One-pot

Easy Level:

Cook Time:

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

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
beef short ribs (cube)
0.00
kg
kg
beef short ribs (cube)
0.00
dried
dried
mushrooms (pre-soak & reserve 3 cups of mushroom water, cut away the stems)
0.00
dried
dried
mushrooms (pre-soak & reserve 3 cups of mushroom water, cut away the stems)
0.00
ml
ml
soya sauce
0.00
ml
ml
soya sauce
0.00
ml
ml
mirin
0.00
ml
ml
mirin
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
g
g
brown/raw/white sugar
0.00
g
g
brown/raw/white sugar
0.00
cloves
cloves
minced garlic
0.00
cloves
cloves
minced garlic
0.00
tbsp
tbsp
minced ginger
0.00
tbsp
tbsp
minced ginger
ground white pepper to taste
ground white pepper to taste
0.00
stick
stick
of radish (cut into chunks, round the edges)
0.00
stick
stick
of radish (cut into chunks, round the edges)
0.00
pieces
pieces
chestnuts, peeled
0.00
pieces
pieces
chestnuts, peeled
0.00
pieces
pieces
Gingko nuts, de-seed & pre-soak in boiling water
0.00
pieces
pieces
Gingko nuts, de-seed & pre-soak in boiling water
0.00
pieces
pieces
red dates, de-seed
0.00
pieces
pieces
red dates, de-seed
0.00
tbsp rice syrup
0.00
tbsp rice syrup
0.00
tbsp
tbsp
of pine nuts
0.00
tbsp
tbsp
of pine nuts
0.00
sachets/60ml
sachets/60ml
Cheong Kwan Jang Korean Red Ginseng Extract (subjected to personal preference)
0.00
sachets/60ml
sachets/60ml
Cheong Kwan Jang Korean Red Ginseng Extract (subjected to personal preference)
Scallions for garnishing (curl the scallions)
Scallions for garnishing (curl the scallions)

Steps

1

Soak dried mushrooms overnight with 3 cups of water the day before cooking.
Soak dried mushrooms overnight with 3 cups of water the day before cooking.
Mark as completed

2

Wash beef short ribs and soak them in water for at least 30 minutes to remove the excess blood. Wash & drain, set aside.
Wash beef short ribs and soak them in water for at least 30 minutes to remove the excess blood. Wash & drain, set aside.
Mark as completed

3

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.
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.
Mark as completed

4

Add soy sauce, mirin, oyster sauce, fish sauce, raw sugar, mushroom stock, minced garlic & ginger and ground pepper. Stir till well combined.
Add soy sauce, mirin, oyster sauce, fish sauce, raw sugar, mushroom stock, minced garlic & ginger and ground pepper. Stir till well combined.
Mark as completed

5

Cover the pot & turn on medium high heat , boil for 20mins.
Cover the pot & turn on medium high heat , boil for 20mins.
Mark as completed

6

In a pot of boiling water, give the radish a quick blanch to remove bitterness, drain and set aside.
In a pot of boiling water, give the radish a quick blanch to remove bitterness, drain and set aside.
Mark as completed

7

After 20 minutes, switch to low heat and toss in your mushrooms, radish, carrots, & chestnuts. Mix well.
After 20 minutes, switch to low heat and toss in your mushrooms, radish, carrots, & chestnuts. Mix well.
Mark as completed

8

Simmer over low heat for approx. 1 hr depending on the size of your cut of meat, stir occasionally.
Simmer over low heat for approx. 1 hr depending on the size of your cut of meat, stir occasionally.
Mark as completed

9

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.
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.
Mark as completed

10

Turn off heat and let pot rest for 10 minutes
Turn off heat and let pot rest for 10 minutes
Mark as completed

11

Sprinkle pine nuts into the pot and add 6 sachets of Cheong Kwan Jang Korean Red Ginseng Extract, mix evenly.
Sprinkle pine nuts into the pot and add 6 sachets of Cheong Kwan Jang Korean Red Ginseng Extract, mix evenly.
Mark as completed

12

Serve & garnish with scallions.
Serve & garnish with scallions.
Mark as completed

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