Use a knife or scissors to cut off white fat areas, and cut meat and ribs. It cuts the seasoning well and makes the meat on the ribs fall off easily. If you remove the fat from the ribs, you can taste the neat braised short ribs without being greasy. Some people take it off after boiling it, but I tend to prepare it and boil it.

If you remove the oil and cut it, you have to remove the blood from the meat. There are two reasons. It catches the unique smell of meat, and the ribs have bone powder when cutting because there is bone next to the meat. You have to wash the bone powder thoroughly, so it's essential to remove blood. It takes a long time to drain blood from the meat, so I recommend you take it out all night before you go to bed. First, wash the meat with cold water Then impurities will come up Then pour it right away and pour the cold water again to soak the meat and drain the blood.

After some time, pour out the water and rinse it several times with cold water to soak the meat.

Most people take out half a day or even a day of meat blood, but I only did it for five hours If you're pressed for time, you can increase or decrease the time while checking the meat condition. If you think the meat has lost some blood, it's good to season it. If you make a lot of it, you can use it to measure beef bulgogi, so you can make a lot of it and freeze it whenever you need it whenever you need it.

Add onions, pears, and kiwis that make the meat soft and grind them. Make sure to add onions. If you don't have kiwis or pears, you can skip them, but it'll taste better, right? Add it and grind it all.

I left the water boiling while the fruit seasoning was changed. Please boil the meat without blood in the boiling water.

Put ribs in boiling water, green onion, whole pepper (if you don't have any, just pepper), cooking wine (of course, you can add bay leaf or whole garlic). If you don't have any, you can skip it. It helps remove smell and soften the meat.

While the meat is boiling, season the ground fruitI'm going to add soy sauce to this base that's like kiwi juiceAdd half ladle of soy sauce, two spoons of oligosaccharide or sugar, 1.5 spoons of minced garlic, and pepper as much as you like. (I heard that you feel it's delicious when the ratio of soy sauce: sugar is 2:1, so it's better to season it little by little without putting it all at once.)

Remove the green onions and impurities from the boiling galbi potTake out the impurities several times. Add all the seasoning. (If you have a lot of seasoning, use it) If you don't like soft braised ribs, take out the ribs here. If you don't like it, don't filter out the cotton cloth or scoop up only the impurities with a ladlePut the sauce in the galbi and store it for more than half a day. Put the marinated galbi and boiled galbi water in a pressure cooker or potThis time, I'm going to make braised short ribs that are so mushy that they're separated from each other, so I'm going to pour the seasoning right into this galbi-boiled pot

She cooked the marinated galbi pot for me. My grandmother-in-law only cooks radish, but I added jujube, radish, ginkgo, and shiitake mushrooms.It's good to add chestnuts and carrots are good.

Chestnuts and round radishes.

I even put the peeled ginkgo in.

Add vegetables to your liking. Shiitake mushrooms are cooked very quickly, so you can put them in later, but I added them because I like the sauce to soak.

From now on, you can boil it down on low heat.

While boiling for a long time, remove the oil and season it, add more soy sauce and sugar (I also added more soy sauce and oligosaccharide) and a little bit of sesame oil when it's almost done Braised beef ribs like this have a lot of crushed vegetables, so it's really good if you put rice in the soup!