Ingredients
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6 dried shiitake mushrooms
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2 pounds beef short ribs
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2 cups water
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1 onion, sliced
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2 tablespoons soy sauce
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7 cloves garlic, minced
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1 ½ tablespoons brown sugar
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1 tablespoon rice wine
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1 Korean radish, peeled and cut into chunks
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2 carrots, cut into chunks
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6 roasted and peeled chestnuts (Optional)
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6 hard-boiled eggs, peeled (Optional)
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2 tablespoons corn syrup (mulyeot)
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1 tablespoon sesame oil
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1 teaspoon ground black pepper
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1 green onion, chopped
Directions
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Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
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Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
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Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
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Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
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Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.
Cook's Notes:
Substitute 6 to 8 small red potatoes for the Korean radish if preferred.
For a richer taste, marinate ribs in the sauce for 6 hours in the refrigerator before proceeding with step 4.
Nutrition Facts (per serving)
| 782 | Calories |
| 54g | Fat |
| 40g | Carbs |
| 34g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 782 | |
| % Daily Value * | |
| Total Fat 54g | 69% |
| Saturated Fat 21g | 104% |
| Cholesterol 411mg | 137% |
| Sodium 652mg | 28% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 5g | 18% |
| Total Sugars 15g | |
| Protein 34g | 68% |
| Vitamin C 31mg | 35% |
| Calcium 127mg | 10% |
| Iron 5mg | 25% |
| Potassium 933mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
