Now that school has finished and I have graduated with my Psychology degree, I find I have a little more time on my hands. I have gotten back to my crafts and back to cooking and blogging. I recently got my 81st follower and I have a goal to reach 100 by the end of the month. This meant I had to step up my blogging game and come up with some mouth-watering, wishing you could smell through your computer recipes.
I am 100% Korean but was adopted and raised in the States from a young age. I did not know much about Korean food growing up in Napa but in my adult years have learned to love eating it – and now cooking it. In hopes to reach my goal of 100 followers by the end of the month, here is my version of the popular Korean dish Beef Short Rib Jjim.
This recipe takes about two days to prepare. I read that this meal is usually prepared for holidays or special occasions because of the amount of preparation time.
TIP: You could also make this in your slow cooker. Just follow the directions and cook on high for 5-6 hours or low for 8-9, still adding the veggies towards the end.
What you will need:
4 lbs of beef short ribs
3 large carrots, cut into 1 inch pieces
2 potatoes, peeled and cut into 1 inch pieces
8 shiitake mushroom, remove stem and cut in half
For the marinade:
2 asian pears
1 medium yellow onion
4 green onions + 1 for garnish, sliced thin
1/2 c light soy sauce
1/4 c light brown sugar
4 T toasted sesame oil
4 T garlic, minced
2 T sesame seeds
1 T fresh ground black pepper
1 T white pepper powder
2 T fresh ginger, grated
1 T dry chili flakes
What you will do:
1. A day ahead of time, soak the short ribs in cold water for at least one hour. This will remove any of the impurities in the meat. While the short ribs are soaking, prepare your marinade. Grate the asian pears and onion in a large bowl. To this add the rest of the ingredients and mix. At this point, give your marinade a taste. Adjust seasoning as necessary
2. After the ribs have been soaking in the water, drain and rinse one more time. Add the ribs to the marinade, cover and refrigerate over night.
3. The next day, using a dutch oven (or similar pot) heat over medium high heat. Slowly add one rib at a time in the pot. Pour the left over marinade over the ribs and when the sauce comes to a boil, reduce the heat to low and cover. Cook for at least 3 hours.
Pictured above: The ribs after about one hour of cooking.
4. (optional) After the ribs have been cooking, for at least 2 hours, remove the ribs to a plate. Drain the cooking liquid through a strainer to remove the bits from the marinade. Strain all the liquid back into the dutch oven and put the ribs back in. *The reason I did this was because the marinade was quite chunky from the pears and I wanted a thinner sauce. This step is totally optional*
5. After at least 3 hours of cooking time, add the carrots, potatoes and mushrooms and cook for another 15-20 minutes. Cook until veggies are soft. You do not want to over cook the potatoes as they will begin to breakdown. Transfer to serving dish, garnish with green onion and serve with steamed rice.
Pictured above: Food photographs so nicely, I couldn’t resist taking some more photos.