Name: This Man's Cook Spicy Short Ribs Stew
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: short ribs 600g (half of total 1.2kg); soju 1 cup; doenjang 4 tablespoons; water 1.5L (for blanching); starch powder half cup; vegetable oil 15 tablespoons; fine chili powder 5 tablespoons; minced garlic 2 tablespoons; green chili pepper 2 pieces; mayonnaise 2 tablespoons; water 1L (for braising sauce); pure soy sauce 1 cup; yellow sugar 2 tablespoons; mirin 5 tablespoons (1 tablespoon for initial boiling + 4 tablespoons for seasoning); 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 black pepper 1 tablespoon; bay leaf 2 leaves

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This Man's Cook Spicy Short Ribs Stew | 모두의 레시피

Detailed recipeQuick recipe

Ingredients needed 2 servings

short ribs 600g (half of total 1.2kg)
soju 1 cup
doenjang 4 tablespoons
water 1.5L (for blanching)
starch powder half cup
vegetable oil 15 tablespoons
fine chili powder 5 tablespoons
minced garlic 2 tablespoons
green chili pepper 2 pieces
mayonnaise 2 tablespoons
water 1L (for braising sauce)
pure soy sauce 1 cup
yellow sugar 2 tablespoons
mirin 5 tablespoons (1 tablespoon for initial boiling + 4 tablespoons for seasoning)
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 black pepper 1 tablespoon
bay leaf 2 leaves

Recipe

Score the connective tissue on the inner side of the short ribs, then slice through the bone one piece at a time to prepare. In a pot, mix 1.5L water, 1 cup soju, and 4 tablespoons doenjang, bring to a boil, then add the short ribs and blanch for 10 minutes. Remove and rinse thoroughly under cold water, then drain well.
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 braising sauce.
Fill a broth sachet with sliced radish, pear, apple, minced ginger, whole garlic, onion, green onion, dried chili peppers, whole black pepper, and bay leaves, then tie securely.
Add the broth sachet and blanched short ribs to the prepared soy sauce mixture. Simmer uncovered over high heat for 20 minutes, then turn off the heat and let sit for 10 minutes.
Remove the short ribs and set aside. Strain the braising liquid and reserve 1 cup for use as the stew sauce.
Place the removed short ribs in a plastic bag with half a cup of starch powder. Shake to evenly coat, then gently shake to remove excess and prevent clumping.
Heat a non-preheated frying pan and add 15 tablespoons of vegetable oil. Place the starch-coated short ribs in the pan and cook over medium-low heat for 3 minutes per side until golden brown and crisp.
In a separate pot, combine the reserved braising liquid (1 cup), 4 tablespoons mirin, 5 tablespoons fine chili powder, 2 tablespoons minced garlic, 2 chopped green chili peppers, and 2 tablespoons mayonnaise. Mix well.
Bring only the seasoned sauce to a boil over high heat for 1 minute to remove the raw chili smell.
Add the cooked short ribs (600g) to the boiled sauce and stir gently for about 3 minutes to allow the flavors to fully penetrate and reduce slightly.

Prepare short ribs by scoring and blanching in a doenjang-soju mixture for 10 minutes, then simmering in fruit-vegetable soy broth for 20 minutes and resting for 10 minutes.
Coat the ribs in starch powder and pan-fry in oil over medium-low heat without preheating the pan for 3 minutes per side until golden.
Mix the reserved braising liquid with chili powder, garlic, green chili peppers, mayonnaise, and mirin; boil for 1 minute, then add the fried ribs and simmer for 3 minutes.

This Man's Cook Spicy Short Ribs Stew

Main ingredients

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Ingredients needed 2 servings

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