Saturday, July 19, 2008

Galbi Jjim- Korean Pot Roast

    Serve 6 Prep: 10m Cook: 20m

  • 4 to 5 pounds beef short ribs, cut into 2 inches lengths

  • 2-3 carrots, peeled and chopped into 2 inches long lengths

  • 1 onion, cut into quarters

  • 2/3 cup soy sauce

  • 2 tablespoon Mirin (cooking wine)

  • 1/2 cup water

  • 4 tbsp of minced garlic

  • 1 tsp ginger powder

  • 4 tbsp of sugar

  • 2 tsp salt

  • 2 tbsp sesame oil

  • 1 tbsp sesame seed

  • 1 tsp black pepper

  1. Put the meat into cold water to soak the blood out for at least an hour. Drain the meat.

  2. Cut off the fat from the meat and make 3 cuts into the thick parts to help the marinade sink in.

  3. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 15-20 minuts. Remove from stove and drain the water out.

  4. Add the carrots, onion Also add soy sauce, water, garlic, sugar, salt. Mix it all up so that all the veggies and meat are coated in the soy mix then put the lid on and slowly bring to the boil.

  5. Boil for about 10 minutes, then taste the sauce and add more sugar or salt according to taste.

  6. Bring the heat down to a low flame and cook for 30mins - 1hr, or till meat is tender enough to easily pull apart. stir occasionally but gently

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