Korean Braised Short Ribs - Boil the Sauce First, Remove the Solids, Then Braise the Ribs Until the Meat Melts

Steps

1. 1

   Trim the beef short ribs and cut into bite-sized pieces.

2. 2

   Combine water (1800g), dark soy sauce (360g), sugar (180g), starch syrup (300g), green onion greens, Asian pear, and cheongyang chili peppers in a pot, bring to a boil, then remove all the solids.

3. 3

   Add minced green onion, minced garlic, whole black peppercorns, sesame oil, and the ribs to the seasoned sauce and simmer for 1 hour.

4. 4

   Add onion and cook for 5 minutes, then add wrinkled chili peppers and cook for another 5 minutes to complete the braised short ribs.

5. 5

   For the chestnut puree, sauté onion, butter, and green onion until soft, add seasoned chestnuts and heavy cream, bring to a boil, blend, and strain through a fine sieve.

6. 6

   For the garlic oil, cook minced garlic in grapeseed oil until golden, let cool, then mix in minced green onion.

7. 7

   Thicken the braising liquid with starch slurry to use as a sauce.