Ingredients: | 4.5 Ld gal bi (beef short ribs) |
| | 1 carrot, peel, cut into 3/4 inch thick |
| | 10 chestnuts, peel |
| | 3 cups water, 2 cups soy sauce, 1.5 cups sugar |
| | 1/2 onion, 1 head garlic |
| | 1 piece ginger (1/2 inch) |
| | 1 tbsp whole black pepper |
| | 2 green onions |
| | 1 tbsp chung ju (sake or red wine) |
| | 1 tsp ground pepper Directions: Wash ribs, put in a cold water for 1 hour. Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju. Stir to melt the sugar. Bring to a boil, reduce heat to low, cover the lid, cook for 2-3 hours until the meat falls from the bone. Add chestnuts and carrots 10-15 minutes before done. http://www.koreanrestaurantguide.com |
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