Equipment
- Mei Wok
Ingredients
Broth
- 2-3 pounds beef short ribs
- 1/2 onion
- 3 - 4 ginger slices
- 5 garlic cloves
- 2 white parts of scallions
Braising Sauce:
- 1/2 cup soy sauce
- 3 tablespoons honey
- 1/2 cup white wine
- 1 small Asian pear
- 1/2 onion
- 3 cloves garlic
- 1 teaspoon grated ginger
Vegetables:
- 0.5 pounds Korean radish
- 1 large carrot
- 1 largo potato
- 2 green parts of scallion
Instructions
- Place ribs in a large bowl with cold water for 30-45min to let blood drain out.
- Use broth ingredients and boil in a stock pot with 5 cups of water for ~15min
- Take out the ribs and sieve out the broth and reserve
- Mix in 2 cups of the broth with all the blended braising ingredients and pour over ribs. Bring to a boil then simmer on medium/low heat for 45 minutes.
- Add in the vegetables and simmer again for another 20-30 minutes or until vegetables reach desired consistency
