Beef Bulgogi and Braised Short Ribs – These Two Dishes Complete Your Holiday Table

Steps

1. 1

   Pat the sliced beef dry with paper towels to remove excess blood, then slice into bite-sized pieces.

2. 2

   Separate each slice of beef into a bowl and marinate with 2 tbsp vinegar and 2 tbsp anchovy fish sauce.

3. 3

   Prepare the onion, green onion, and enoki mushroom and add to the bowl; blend the pear with 100ml water in a blender and add.

4. 4

   Add 8 tbsp dark soy sauce, 4 tbsp cooking wine, 2 tbsp corn syrup, 1 tbsp brown sugar, 1 tbsp minced garlic, 1 tbsp sesame oil, 1 tbsp black pepper, and half a cup of mineral water; mix well and marinate for 30 minutes.

5. 5

   Cook the marinated bulgogi in a pan over medium heat, stir-frying until done.

6. 6

   Braised short ribs: soak the beef short ribs in cold water with 2 tbsp sugar and 2 tbsp cooking wine for 30 minutes to draw out the blood.

7. 7

   In a pot, combine cold water, 2 tbsp sugar, 100ml soju, the ribs, and 10 bay leaves; blanch for 10 minutes from boiling point, then rinse in cold water.

8. 8

   Blend half a pear and 1 onion with a small amount of water in a blender.

9. 9

   In a pot, combine the blanched ribs, 150ml dark soy sauce, 2 tbsp brown sugar, 3 tbsp corn syrup, the blended pear-onion mixture, 1 tbsp minced garlic, 1/3 tbsp ginger powder, 1 tbsp ground black pepper, and 100ml soju; fill with water, cover, and boil for 20 minutes.

10. 10

    Add 2 stalks of green onion, 2 potatoes, 2 onions, 1/2 carrot, and 3 shiitake mushrooms; continue boiling over medium heat for 20 minutes, then turn off the heat and let steam for 5 minutes.