Korean Beef Short Rib Stew (Galbi Jjim)

Name: Korean Beef Short Rib Stew (Galbi Jjim)
Total time: 245
Yield: 4
Ingredients: 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments; 4 cups water; 6 tablespoons soy sauce; 8 cloves garlic, minced; 1 small onion, sliced; 1 tablespoon rice wine; 1 tablespoon brown sugar; 2 carrots, cut into chunks; 2 small potatoes, cut into chunks; ½ cup fresh shiitake mushrooms, sliced; 2 tablespoons light corn syrup; 1 tablespoon Asian (toasted) sesame oil; 6 chestnuts, peeled (Optional); 6 dates, pitted (Optional); sliced green onion

Recipe by KANGARYOO from allrecipes.com

Dinner 4 Hr. 5 Mins.

Ingredients

4 servings

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2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
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4 cups water
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6 tablespoons soy sauce
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8 cloves garlic, minced
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1 small onion, sliced
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1 tablespoon rice wine
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1 tablespoon brown sugar
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2 carrots, cut into chunks

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2 small potatoes, cut into chunks
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½ cup fresh shiitake mushrooms, sliced
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2 tablespoons light corn syrup
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1 tablespoon Asian (toasted) sesame oil
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6 chestnuts, peeled (Optional)
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6 dates, pitted (Optional)
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sliced green onion

Instructions

Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.