I made this dish ( again) last night for all my chickadees. I love it when I cook for them, at this point in our busy lives, to get to eat together is a real treat and it is a blessing that I am very thankful for.
I have been suffering from allergies for a while and have not been updating my food blog, my taste buds at one time were gone, eating became more a necessity than enjoyment. But fortunately the palette is coming back slowly and I actually can taste and adjust my cooking.
We were very quiet for most of our dinner, all I could hear is “mmmm…..so good…..mmm…” the memory of it brought a smile to my face. ( Even though at this point I am feeling really annoyed and anxious about that stupid racoon which came back to the attic again early this morning)
Here is the recipe I found from Allrecipes, I downloaded the app on my iphone, and it became a source of entertainment for me while waiting around. ( And it is free!)
- 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
- 1/2 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 onions
- 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.
I did not use chestnuts as I do not like the taste of the canned ones. But the red dates are a must, I have tasted a lot of Korean stew and the red dates do make a very lovely addition. You can get them at the dried food section in most Asian food stores.