Braised Short Rib Stew Galbijjim Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

2.2 lbs beef short rib, English or “thick” cut (galbi)

A. 1 1/2 cup water, 1/4 cup cooking rice wine, *2/3 cup oligosaccharides, 1/2 cup soy sauce

B. 3/4 onion, 1/2 Korean pear, 2 Tsp ginger, 1/3 cup minced garlic, 2/3 Tsp whole ungrounded black pepper, 1 piece of scallion, 3 dried Korean peppers, *1 piece of Hedysarum (Sweetvetch), *1-2 Liquorice (the root of Glycyrrhiza glabra, from which a sweet flavor can be extracted), *1 piece of castor aralia (Kalopanax) bark

C. 5.3 oz Korean white radish, 5.3 oz carrots, 10 chestnuts, 10 gingko nuts, 7 dried Pyogo a/k/a Shiitake mushrooms, 8 daechu (dates or jujubes), 1 Tsp sesame oil

Method:

Remove fat from the short ribs and soak in cold water for at least one hour (Change water once or twice).

Parboil the short ribs. Place the short ribs in a strainer and pour cold water to remove impurities from the short ribs (If the meat is over 4.4 lbs, soak the pre-cooked short ribs in cold water for about a day to remove blood).

Put the ingredients listed in paragraph B into a mesh bag (made out of cotton or cheesecloth).

Put ingredients listed in paragraph A and the cheese cloth bag into a pot and boil at high heat. When it boils over, reduce the heat to medium and continue to boil until the short ribs are fully cooked (about 2 hours).

Cut the Korean white radish and carrots into fan-shaped pieces. Score the small dried Pyogo mushrooms by making cross-shaped shallow cuts into the mushrooms.

Put the ingredients listed in paragraph C with fully cooked short ribs and some ribs broth. Braise until very little broth remains. Add sesame oil.