Galbi Jjim, the Famous Korean Beef Stew

• 2 pounds, 3-13 ounces, weight Beef Short Ribs
• 20 pieces Chestnuts
• 1 whole Carrot
• 1 Tablespoon Sesame Oil
• 1/2 Tablespoons Black Pepper
• 2 Tablespoons Corn Syrup Or Honey
• 8 cloves Garlic
• 2 cups Water
• 4 Tablespoons Soy Sauce
• 1 whole Onion
• 1 Tablespoon Brown Sugar
• 1 Tablespoon White Wine

1. Preparing/cleaning of beef short ribs: Cut slits (i.e.
2. make crosses) on the back and front of the short ribs.
3. And on the side of the short ribs, make small slits.
4. After this, soak the ribs in cold water for 30 minutes.
5. Change the water every 10 minutes, soak the beef short ribs for 30 minutes.
6. Prepare a pot of boiling water and dump the ribs into the pot of boiling water.
7. Let it cook for 5-10 minutes.
8. Pour away the boiling water and wash the ribs with cold water to remove the fat and bubbles.
9. Pour the marinade (garlic, water, soy sauce, onion, brown sugar, white wine) into the clean ribs.
10. Seal and keep in the fridge overnight.
11. Cooking Galbi Jjim: Boil the marinated ribs over medium heat for 30 minutes.
12. Subsequently, add the chestnuts and carrots.
13. Reduce to low heat.
14. Simmer for at least 1 hour.
15. Add the sesame oil, black pepper, and corn syrup.
16. Switch to high heat and boil till the water level decreases.
17. Serve with rice.

chestnuts, carrot, sesame oil, black pepper, syrup, garlic, water, soy sauce, onion, brown sugar, white wine

Taken from tastykitchen.com/recipes/main-courses/galbi-jjim-the-famous-korean-beef-stew/ (may not work)