[Kimchi teacher Lee Ha-yeon] Braised beef ribs, a recipe for tender and moist braised short ribs 

소갈비찜 Braised Beef Ribs
소갈비 1kg beef rib
양파 1개 onion
물 7cup water
소갈비육수 3cup meat broth
무 250g radish
당근 200g carrot
밤 8개 chestnut
마른표고 5개 shiitake
은행 30개 ginkgo nut
대추 3개 jujube
간장 5T soy sauce
배즙 5T pear juice
꿀 2T honey
설탕 1T sugar
다진파 2T crushed green onion
다진마늘 1T crushed garlic
참기름 1T sesame oil
통깨 1/2T black sesame
후추 약간 pepper powder
실고추 약간 chili thread
레시피
1. 소갈비는 30분간 찬물에 담가 핏물을 제거한다
Soak beef ribs in cold water for 30 minutes to remove blood.
2. 끓는 물에 소갈비를 넣고 데쳐 찬물에 헹군다
Blanch beef ribs in boiling water and rinse them in cold water.
3. 냄비에 소갈비와 물, 양파를 넣고 30분간 삶아준다
Boil beef ribs, water, and onions for 30 minutes in a pot.
4. 불린 표고버섯, 무, 당근을 적당한 크기로 썰어준다
Cut soaked shiitake mushrooms, radishes, and carrots into appropriate sizes.
5. 은행을 기름에 볶고 준비된 재료로 양념장을 만든다
Stir-fry ginkgo nuts in oil and make marinade with the prepared ingredients.
6. 냄비에 준비된 소갈비와, 무, 당근, 밤, 양념장을 넣고 끓으면 표고버섯, 대추, 은행을 넣고 한소끔 끓인다
Put prepared beef ribs, radish, carrots, chestnuts, and seasoning sauce in a pot and when it boils, add shiitake mushrooms, jujubes, and ginkgo biloba and simmer for a bit.
7. 국물이 자작해지면 통깨, 후추, 실고추를 뿌려 그릇에 담는다
When the broth is reduced, sprinkle with sesame seeds, peppercorns, and shredded red pepper and place in a bowl.