Modu Recipes

Jung Ho-young's Beef Short Rib Stew

A super simple beef short rib stew that achieves tender, sweet meat without complicated seasoning by using store-bought pear juice as the base.

🙋 Recommended for

  • ⭐ Those who want to quickly make a delicious beef short rib stew without complicated seasoning formulas
  • ⭐ Those seeking a fail-proof, bone-meltingly tender short rib stew for holidays or special occasions

Ingredients needed 🛒4 servings

  • 1.4kg beef short ribs for stew
  • adequate amount radish
  • adequate amount carrot
  • 1 bowl minced garlic
  • adequate amount shiitake mushrooms
  • adequate amount Chinese pepper
  • 3 cans blended pear juice
  • 4/5 cup soy sauce
  • 3/4 cup sugar
  • 1 cup mirin
  • 1 cup rice wine

Recipe 🍳

  1. Soak the beef short ribs in cold water before cooking to thoroughly remove blood and impurities.
  2. Cut radish, carrot, shiitake mushrooms, and Chinese peppers into bite-sized pieces.
  3. Place firm radish and the cleaned beef at the bottom of a pot, pour in 3 cans of blended pear juice, and bring to a boil.
  4. Once the broth begins to bubble, add 1 bowl of minced garlic generously to eliminate any off-flavors from the meat.
  5. Cover the pot and simmer over medium-low heat for at least 30 to 40 minutes until the ribs are tender all the way through.
  6. Once the beef is partially cooked, add sugar, rice wine, and mirin first to deeply infuse sweetness and flavor into the meat.
  7. When the beef is completely tender, add the required amount of soy sauce and simmer gently for about 10 more minutes to achieve a balanced salty taste.
  8. Finally, add carrot, shiitake mushrooms, and Chinese peppers, and cook just until the vegetables become soft.
  1. Pour 3 cans of pear juice over blood-free short ribs and radish, add minced garlic, and bring to a boil.
  2. Cover and simmer for 40 minutes, then add sugar, rice wine, mirin, and soy sauce in order to reduce the sauce.
  3. Add carrot, shiitake mushrooms, and Chinese peppers, and cook until vegetables are just right.

Cooking tips 💡

  • Using store-bought pear juice instead of juicing fruit yourself saves time and still delivers excellent tenderizing results.
  • Adding soy sauce too early can make the meat tough, so always add sweet seasonings like sugar and mirin first.
  • Adding vegetables at the beginning can cause them to break down completely; it's best to add all vegetables except firm radish toward the end of cooking.

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