韓式牛肋骨

材料：

牛肋骨 1包 (兩磅)

紅蘿蔔 1條

白蘿蔔 半條

鮮冬菇 6朵

洋葱 1/2個

栗子 8-10粒

桂皮 4-5塊

紅棗 4粒

水 約200-400毫升

麻油 2茶匙

醃料：

豉油 200毫升

梨 1個

薑 1大件

蒜頭 5瓣

做法：

1. 牛肋骨先浸水解凍，抹乾水後加入豉油、攪碎了的薑、蒜頭及梨，拌勻後，放入雪櫃大概醃兩小時。紅棗去核；紅蘿蔔、白蘿蔔及冬菇切件，備用。

2. 預備一個鍋，加入桂皮，然後把醃好了的牛肋骨，連汁一起倒入鍋中，肉汁必須蓋過牛肋骨，如汁不夠可以加水。蓋上蓋，用大火炆大概15-20分鐘。

3. 炆至汁已減少了一半的狀態，加入紅棗、紅蘿蔔、白蘿蔔、栗子及鮮冬菇，再倒入適量的水，約佔食材六至七成份量，蓋上蓋再炆30分鐘。

4. 接着把洋葱切件放進去，下麻油調味，轉大火煮滾，即可食用。

Korean Short Ribs

Ingredients:

Short ribs 1 pack (2 lbs)

Carrot 1 pc

Radish 1/2 pc

Fresh shiitake mushroom 6 pcs

Onion 1/2 pc

Chestnuts 8-10 pcs

Cinnamon 4-5 pcs

Red date 4 pcs

Water 200-400ml

Sesame oil 2 tsp

Marinade:

Soy sauce 200ml

Korean pear 1 pc

Ginger 1 pc, large

Garlic 5 cloves

Steps:

1. Defrost short ribs by soaking in water; blot dry, add soy sauce, minced ginger, garlic and Korean pear, mix well, marinate in fridge for 2 hours. Pit red dates; cut carrot, radish and mushrooms into pieces.

2. Add cinnamon in a pot, then pour short ribs with the marinade in, making sure that the liquid must cover all the short ribs, add water if there is not enough liquid. Cover pot with lid, stew about 15-20 minutes in high heat.

3. Stew short ribs until half of the liquid evaporates, add red dates, carrot, radish, chestnuts and shiitake mushrooms, pour more water into pot until the liquid comprises of 60-70% of the content inside the pot, stew a further 30 minutes with lid on.

4. Add sliced onion into pot, season with sesame oil, turn to high heat until the stew boils up, ready to serve.

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