[Cooking with Her Excellency, Philippines] Galbijjim (braised beef ribs)
1/4 turnip, about 300 grams (10 ounces)
1/2 carrot, about 100 grams (3.5 ounces)
5 dried shiitake mushroom, about 25 grams (1 ounce)
5 whole chestnuts, about 75 grams (2.6 ounces)
5 jujubes, about 20 grams (0.7 ounce)
8 gingko nuts, about 16 grams (0.5 ounce)
1 gram (about a teaspoon) pine nuts
1 egg
500 grams (2 1/2 cups) beef stock
Marinade:
5 teaspoons dark soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons corn syrup
2 teaspoons chopped scallions
1/2 teaspoons minced garlic
1 teaspoons sesame salt
1/2 teaspoons pepper
1 teaspoon sesame oil
6 teaspoons pear juice
Serves 4 to 6
1. Cut beef ribs into 5-centimeter (2-inch) lengths, remove extra fat and soak in cold water for about an hour to draw out blood. Make cuts 2 centimeters deep in the meat. Put ribs in a pot and pour in 4 cups of water, then boil to cook meat. Take out the ribs, skim the fat and oil from the stock and reserve.
2. Cut the turnip and carrot into pieces that are around 3 centimeters long and deep and 2 centimeters wide and trim the edges to make an even, rounded shape. Soak dried shiitake mushrooms for about an hour in warm water, de-stem and halve.
3. Peel chestnuts, including the inner skin, wash jujube and pit, and toss gingko nuts in an oiled pan to peel inner skin. Set aside.
4.Separate the egg yolk and whites and fry in a pan, individually, into a flat white and yellow omelet. Slice into diamonds with 2-centimeter sides.
5. Mix all the marinade ingredients together. Place the ribs, turnip, carrots, mushrooms and chestnuts in a pot and pour in about half of the marinade and marinate for around 30 minutes. Pour in the beef stock and boil in medium heat for about an hour.
6. When the broth has reduced to about half, put in the jujube and gingko nuts, and pour in the rest of the marinade. Make sure to stir the meat so that the marinade is evenly distributed. Spoon some of the marinade on top.
7. When the broth has reduced, place the ribs in a bowl and decorate with the omelets and pine nuts. If there is any remaining sauce, you can reduce it with starch and then pour it on top of the ribs for extra flavor and color.
with the Korea JoongAng Daily
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