I’ve been watching a lot of korean soups/stews and I like them. So I decided to try one of them out; this is a beef short rib soup / stew korean style.
I found a variation from the traditional dish which is more clear and precise than what I made but equally as good. This is a great dish for the cast iron dutch oven outdoors as I cook and nice cool 3C winter day in january.
Basically warm up the dutch oven and prepare the “sauce” this is the marinade that you will be cooking your short ribs in. I could not get the ribs cut the way I wanted, I got 3 pieces all 6 inches long. but you can get them cut 2 inches per.
The longest part is to slow cook the ribs for almost 3 hours and a final 30 minutes cooking the veggies. It’s a low effort dish but has lots of great flavour.
4 lbs of short ribs
3 cups of broth
1 bunch of scallions
1 1/2 cup soy sauce
1/4 cup ginger
1/2 cup garlic
1/2 cup mirin
1/2 orange juice
12 cup apple juice
FINAL 30 MIN
1/2 lb of shiitake mushrooms
1 cup carrots
1 cup sweet potato
1 cup butternut squash
Gather the SAUCE and puree that in a food processor while the dutch oven gets hot. Place into dutch oven and add 3 cups of broth. Heat up and place short ribs. Simmer for 2.5 hours.
Once ribs look good, dice up the veggies & mushrooms and place for the final 30 minutes.
You should end up with a nice hearty broth from the ribs, the meat should start to shred off and the veggies are still firm but ready to fall apart.