STEP 1/8
Cut potatoes and carrots into big pieces.
STEP 2/8
Cut the ribs into large pieces.
STEP 3/8
After pouring cooking oil on a heated pan, grill the intercostal meat on the surface crispy and quickly over high heat to remove all the pan.
STEP 4/8
Mix all the seasoning ingredients in the grilled ribs, marinate in the refrigerator for 2 hours, and remove the white hardened oil layer.
STEP 5/8
Boil marinated ribs slowly over medium low heat for 2 hours and boil the seasoning down.
STEP 6/8
Add potatoes and carrots and cook well.
STEP 7/8
When the potatoes and carrots are all cooked, add the rice cake and mix well.
STEP 8/8
When the garaetteok is all cooked, turn off the heat and add sesame oil and mix it once!
Do I have to remove the fascia from the beef ribs?
If you want a softer texture, you can remove the fascia on the ribs, but the recipe I'm telling you is cooked over low heat for a long time, so the fascia becomes soft and easy to eat, so you don't have to remove it.
Why do you season the meat?
If you don't grill the meat, the fascia and the flesh can be separated in the process of seasoning over low heat. I recommend you to grill it once and start so that the shape of the ribs is well maintained well.
Why are you suddenly using brown sugar?
Brown sugar contains caramel pigment, so it is suitable for its unique scent and dark color. If you don't have it, you can add brown sugar or white sugar.
I don't like carrots!
I agree, but I added carrots for the delicious color of braised short ribs. Or it's delicious even if you cut the radish in the same amount as a carrot.
We don't have any pears.
Actually, pears are an essential ingredient for braised short ribs. But pears are expensive,