Guess who’s back?

Hi 🙃
How are you?
It’s been a while, yeah?

Can’t believe the last time I wrote anything was over a year ago, and that’s when we were all free to travel without (some) care in the world! I hope all of you are staying safe and healthy during these times of events 🙏

So, what brought me back? A couple of things: wanted to start writing again and sharing any food recipes or food recommendations… most likely the longer food recipes, since eating out is a bit limited. I think last time I wrote in this blog, I didn’t have this specific Instagram account created, but I started a food Instagram! Mainly for recipes and food pictures of dishes I made. With that being said, I got a high request for this recipe, so let me go ahead and start sharing it! 🙂

Korean Braised Short Ribs
I feel like this dish is pretty easy to make. However, I can see why people think it’s an inconvenience as there are some steps that require a long wait time. But isn’t that the same as baking a loaf of bread? … if any of you started baking bread during the shelter in place 😂

Ingredients:

  • Short ribs (I used about 3lbs)
  • Potato (two Yukon Gold potatoes)
  • Carrots (My husband and I love carrots, so I used about four)
  • 1 cup of soy sauce
  • 1 cup water
  • 1/2 cup cooking wine
  • 1/2 cup sugar1
  • 2 big spoon2 of sesame oil
  • two big spoon of grated garlic
  • 1/2 spoon of grated ginger
  • chopped green onions (about two stock of green onion)

Here we go

  • In a large bowl, place your short ribs in the bowl and cover in a bath of cold water for about an hour to 1.5 hours. This will drain out the blood from the meat/bones 


  • After 1-1.5 hours, pour out the blood water and rinse before transferring the short ribs into a pot. Fill the pot with water (enough water to cover the meat) and bring the water to a boil. We’re blanching our meat here
    I like to add a couple or cinnamon sticks + bay leafs to the water as well to flavor the meat. 
  • After the water comes to a boil (I keep it going for about 20-25 mins), pour out the water and the meat into a strainer and rinse away any extra impurities and set aside 

  • Cut potatoes and carrots into large chunks and set aside. 

  • In a large mixing bowl, combine the following together: 1 cup of soy sauce; 1 cup water; 1/2 cup cooking wine; 1/2 cup sugar1; 2 big spoon2 of sesame oil; two big spoons of grated garlic; 1/2 spoon of grated ginger, and chopped green onions.
  • Once sauce has been created, add your meat back into the sauce bowl and coat the meat with the sauce. We’re going to transfer both the meat+sauce into a pot, so don’t have to worry too much about getting the meat coated in the sauce.  
  • After a light coat, transfer the meat+sauce into a pot and bring to boil on high heat. As you see your sauce boiling, add in your carrots and potato, reduce heat to low-medium, cover and let it simmer (I did about 20-25 mins again).
  • Once your veggies are cooked, and your rice is set. Serve and enjoy!

NOTE:

  1. Instead of sugar, I like to blend together 1/2 an apple/Asian pear (depends what’s in season), 1/4 onion, and garlic together and massage that mixture with the meat to make the meat more tender. If the sauce isn’t at a sweet/tangy taste for you, feel free to add a little bit of honey or sugar. Whatever is easier
  2. Koreans tend to have a “go to” spoon they use, which could be found at your local Korean Market, but my “big spoon” is our standard cereal spoon. 😂

I know some of you are visual learners (so I am), so I dug up some old photos to help. Maybe next time I make this again, I’ll record it for you! But, give this a try! Let me know how it turns out with a photo. If you have questions, feel free to reach out and happy to help!

As always – stay safe; stay healthy; be kind.

Cheers, Jane

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