Name: This Man's Cook Yuzu Beef Short Ribs Stew
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: beef short ribs 600g (half of total 1.2kg); soju 1 glass; doenjang 4 tablespoons; water 1.5L (for blanching); starch powder half cup; vegetable oil 15 tablespoons; yuzu paste 2 tablespoons; water 1L (for stew sauce); pure soy sauce 1 cup; yellow sugar 2 tablespoons; mirin 1 tablespoon; yellow syrup half cup; radish 100g; pear half; apple half; ginger 30g; whole garlic 10 cloves; onion half; green onion 1 stalk; dried chili pepper 4 pieces; whole peppercorns 1 tablespoon; bay leaf 2 leaves

Modu Recipes

This Man's Cook Yuzu Beef Short Ribs Stew | 모두의 레시피

Ingredients needed 2 servings

beef short ribs 600g (half of total 1.2kg)
soju 1 glass
doenjang 4 tablespoons
water 1.5L (for blanching)
starch powder half cup
vegetable oil 15 tablespoons
yuzu paste 2 tablespoons
water 1L (for stew sauce)
pure soy sauce 1 cup
yellow sugar 2 tablespoons
mirin 1 tablespoon
yellow syrup half cup
radish 100g
pear half
apple half
ginger 30g
whole garlic 10 cloves
onion half
green onion 1 stalk
dried chili pepper 4 pieces
whole peppercorns 1 tablespoon
bay leaf 2 leaves

Recipe

Make diagonal cuts into the membrane on the inner side of the beef short ribs, then slice through the bone one piece at a time to prepare.
In a pot, mix 1.5L water, 1 glass soju, and 4 tablespoons doenjang. Bring to a boil, add the beef short ribs, and blanch for 10 minutes. Remove and rinse thoroughly under cold water to remove excess moisture.
In another pot, combine 1L water, 1 cup pure soy sauce, 2 tablespoons yellow sugar, 1 tablespoon mirin, and half cup yellow syrup to make the stew base.
Fill a broth pouch with sliced radish, pear, apple, minced ginger, whole garlic, onion, green onion, dried chili peppers, whole peppercorns, and bay leaves.
Add the prepared broth pouch and blanched beef short ribs to the stew base. Simmer uncovered over high heat for 20 minutes, then turn off the heat and let sit for 10 minutes.
Remove the beef short ribs from the pot. Strain the stew liquid and reserve 1 cup for use as the final sauce.
Place the removed beef short ribs in a plastic bag with half a cup of starch powder. Shake well to evenly coat, then gently shake to remove excess powder without clumping.
Heat a non-preheated frying pan and add 15 tablespoons vegetable oil. Place the starch-coated beef short ribs in the pan and cook over medium-low heat for 3 minutes per side until golden brown and crisp.
In a clean pot, combine the reserved 1 cup stew liquid and 2 tablespoons yuzu paste. Add the cooked beef short ribs (600g) and stir to coat.
Simmer over high heat for about 5 minutes, stirring constantly, until the sauce is fully reduced and thickened.

Cut the beef short ribs, then blanch them in boiling water mixed with doenjang and soju for 10 minutes. Rinse under cold water afterward.
Place the beef short ribs and a broth pouch filled with fruits and vegetables into the seasoned broth. Simmer for 20 minutes, rest for 10 minutes, then remove the meat.
Coat the beef short ribs with starch powder and pan-fry over medium-low heat until golden. Then add to a pot with 1 cup of reserved stew liquid and 2 tablespoons yuzu paste, and simmer over high heat for 5 minutes.

This Man's Cook Yuzu Beef Short Ribs Stew

Main ingredients

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This Man's Cook Yuzu Beef Short Ribs Stew

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Ingredients needed 2 servings

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Cooking tips

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