It is delicious but really demanding. There are so many steps to follow. If you skip any, the whole taste will deteriorate. Further, there is not much to eat even though we have a mass production - more than a half is bones.
I found beef rib fingers in a supermarket sometime ago, whose bones are all removed. When I made braised beef ribs with this, there was not much work involved and it was so delicious. Probably you know that there is a very tough silver skin on those ribs. We don't have to remove this. Furthermore, it turns out quite edible.
Ingredients
beef rib fingers 3kg
vegetables - shitake mushrooms, chestnuts, carrots and green onions
Sauce:
pear 1
onion (large) 1
garlic 15 cloves
soy sauce 150ml
green plun syrup 50ml
cooking wine 50ml
sugar 25ml
sesame oil 25ml
ground pepper
1. Make a bulgogi sauce. Put eveything in a blender and mix it. It will make 1.2-1.3 liters of sauce.
2. The bulgogi sauce is quite weak to marinate ribs, which have more fat and thus need more salt and sweetness than bulgogi. So, springkle 1/2 teaspoon of salt, 1 tablespoon of sugar and some ground pepper over 3kg of ribs.
3. Pan-fry ribs until all the surface gets browned.
4. Put ribs in a large pot and pour all the sauce. Bring it to a heat for the first 5 minutes and lower the temperature to the lowest level and braise for 3 hours.
5. Add cut vegetables at 2.5 hours of braising.
6. Add cut green onions 10 minutes before 3 hours.
7. Serve the ribs.
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