Sogalbijjim || Braised Beef Short Ribs, 炖牛排骨, 燉牛排骨, 牛カルビの蒸し物, 소갈비찜 1

Sogalbijjim is the Romanization of the Korean word for “braised short ribs.” It’s a popular Korean dish, often served on special occasions like Lunar New Year (Seollal). The meat is slow-cooked in a flavorful sauce, resulting in tender, juicy short ribs.

Ingredients:

• 1.2 kg beef short ribs
• 10 chestnuts
• 10 dried jujubes
• 1/3 cup ginkgo nuts
• 1/2 pear
• For the marinade:
• 6 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp onion juice
• 2 tbsp mirin
• 4 tbsp green onion
• 2 tbsp garlic
• 1 tbsp sesame seeds
• Pepper, sesame oil

Instructions:

1. Prepare the ribs: Cut the short ribs into 2.4-inch pieces, rinse under cold water to remove blood, and trim any excess fat.
2. Score and marinate: Score the ribs to allow better marinade penetration. Grate the pear and marinate the ribs in the pear juice for 30 minutes. Prepare the marinade and coat the ribs evenly.
3. Braise: Place the marinated ribs in a pot and add enough water to cover. Bring to a boil, then add chestnuts and jujubes. Reduce heat and simmer until the ribs are tender. Add ginkgo nuts and cook until tender.

Note: Sogalbijjim is a classic Korean dish known for its tender, flavorful short ribs. The combination of sweet and savory flavors, along with the various ingredients, creates a delicious and hearty meal.

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