Sunday, March 13, 2016


(I did not follow the recipe below exactly. I didn't have shitake mushrooms, doubled the turnips, and forgot the green onion garnish. It was delish.)


  • 1.25 lbs. short ribs
  • 2 Tablespoons soy sauce
  • 4 cloves minced garlic
  • 1/2 onion, sliced
  • 1-1/2 teaspoons rice wine
  • 1-1/2 teaspoons brown sugar
  • medium carrot, cut into bite-sized chunks
  • equal amount of turnip, cut into bite-sized chunks
  • 2 or 3 shitake mushrooms, sliced
  • 1 Tablespoon light corn syrup
  • 1-1/2 teaspoons sesame oil
  • freshly ground pepper
  • green onions slice on the bias as a garnish


  1. Cover short ribs with water. Let soak for 20-30 minutes, replacing the water a few times.
  2. Bring a few cups of water to a boil in a medium pot. Add short ribs, and boil for 5-10 minutes.
  3. Drain short ribs and rinse with cold water. Put back in the pot after cleaning the pot.
  4. Add soy sauce, garlic, onion, rice wine and brown sugar to the pot. Add enough water to almost cover. Boil over medium heat, uncovered, for 20 minutes.
  5. Add carrot, turnip and mushrooms, lower to a simmer and cover. Simmer for 1 hour or until the meat is fall-off-the-bone tender.
  6. Add corn syrup, sesame oil and ground pepper. Uncover and boil over high heat until liquid reduces to a sauce.
  7. Garnish with green onions and serve.

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