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SLOW-BRAISED KOREAN-STYLE BEEF SHORT RIBS

SLOW-BRAISED KOREAN-STYLE BEEF SHORT RIBS

This western style take on the celebratory Korean beef stew (galbi jjim) browns the beef before slow cooking, but traditionally the beef pieces are first put into a pot with cold water, brought up to the boil and simmered a few minutes to remove any blood and impurities, before draining and then put into the stock (or water) with flavourings for cooking. Winter vegetables such as daikon, carrot, potato or swede are added in the last hour of cooking along with added extras such as shiitake or chestnuts

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