Main ingredients 🥩
Beef short ribsPearPineappleRadishOnionGreen onionGarlicGingerMSGShiitake mushroom
Ttukdak Hyung's Tender Braised Beef Short Ribs
Tender beef short ribs braised in a savory soy sauce-based marinade, with pears and pineapple used to tenderize the meat.
🙋 Recommended for
- ⭐ Those who need a main dish for family meals or guest gatherings, like tender beef short rib stew.
- ⭐ Those who want to tenderize ribs using pear and pineapple enzymes.
- ⭐ Those who want to consistently make steamed or braised dishes where the seasoning penetrates deeply into the ingredients.
Ingredients needed 🛒4 servings
- Refrigerated beef short ribs: 2kg
- Pear: 1/2
- Pineapple: 250g
- Water: 500ml
- Water: 2L
- Radish: 1/5
- Onion: 1
- Green onion: 1 stalk
- Whole garlic: 10 cloves
- Ginger: 15g
- Soy sauce: 1 cup (paper cup standard, 180ml)
- Brown sugar: 2/3 cup (paper cup standard, approx. 100g)
- Black pepper: 1/2 tablespoon
- Corn syrup: 1/2 cup (paper cup standard, approx. 90ml)
- MSG: 1/2 tablespoon
- Shiitake mushroom: to taste
- King oyster mushroom: to taste
- Tteokbokki rice cakes: approx. 1-2 strands
- Sesame oil: 2 tablespoons
- 1/2 pear
- 250g pineapple (4 slices of canned pineapple)
- 500ml water
- For the most delicious braised beef short ribs, it's best to use refrigerated beef short ribs. If using refrigerated short ribs, soak them in water for 6 hours to remove blood, then rinse them clean before starting the cooking process as described.
Recipe 🍳
- Put all the ingredients below into a blender and blend them finely.
- 1/2 pear
- 250g pineapple (4 slices of canned pineapple)
- 500ml water
- Add enough water to cover the 2kg of refrigerated beef short ribs and marinate in the refrigerator for 12 hours. The blended pear and pineapple add natural sweetness to the meat and tenderize it significantly during the marination process...
- Rinse the marinated meat thoroughly with cold water after 12 hours.
- Pour 2L of water into a pot, add 1/5 radish, 1 onion, and 1 green onion cut into large pieces to cover the ingredients, along with 10 whole garlic cloves and 15g ginger. Simmer until the water is reduced by half to make a broth (vegetable stock).
- Once the water is reduced to about 1L, strain out all the solid ingredients from the broth.
- Put all the ingredients below into a blender and blend them finely.
- 1/2 pear
- 250g pineapple (4 slices of canned pineapple)
- 500ml water
Cooking tips 💡
- The moisture content of the meat and vegetables differs, so adjust the heat in the middle of cooking to prevent the seasoning from burning.
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