Ttukdak Hyung's Tender Beef Short Ribs Stew

• refrigerated beef short ribs: 2kg
• pear: 1/2 medium
• pineapple: 250g
• water: 500ml
• water: 2L
• radish: 1/5 medium
• onion: 1 medium
• 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, about 100g)
• black pepper: 1/2 tablespoon
• corn syrup: 1/2 cup (paper cup standard, about 90ml)
• monosodium glutamate: 1/2 tablespoon
• dried shiitake mushrooms: to taste
• white button mushrooms: to taste
• rice cake sticks: about 1–2 strands
• sesame oil: 2 tablespoons

Recipe 🍳

Cooking tips 💡

• For maximum tenderness, ensure the beef short ribs are marinated in the pear and pineapple mixture for at least 12 hours to fully develop the tenderizing effect.
• If using refrigerated beef short ribs, soak them in water for 6 hours before cooking to remove blood residue, then rinse well before proceeding with the recipe.

Recommended for 🙋

• ⭐Those who want to make exceptionally tender beef short ribs stew at home with a special touch.
• ⭐Home cooks seeking the natural sweetness of pear and pineapple combined with optimal tenderness.
• ⭐Families looking to prepare a generous, celebratory short ribs stew perfect for holidays or special occasions.