추석 소갈비찜, 류수영 레시피로 완벽 재현! 명절 밥상 필수 요리

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken thighs are lower in fat, while pork ribs can be more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is often less expensive.

Soak the beef short ribs in cold water for 2 hours, changing the water 3-4 times to remove the blood.

Cut the radish into 4 thick pieces. Slice the onion and green onions.

In a large pot, add the green onions and onion with a drizzle of oil, then stir-fry.

Add 4 tbsp minced garlic and ½ tbsp minced ginger, and stir-fry again. Scrape the bottom of the pot if it starts to brown.

Add 100ml sugar. Then pour in 200ml soy sauce and 3 tbsp tuna extract. Once it starts to boil, add the drained short ribs.

Stir until no blood appears.

Add 200ml cooking wine, 5 tbsp vinegar, 800ml water, and 1 can of pear juice. Place the 4 radish pieces on top.

Skim off any foam while it boils. Once it reaches a rolling boil, cover with a lid and simmer for 1 hour.

When there are 10 minutes left, add the chili peppers. Continue cooking for the remaining time, and it’s done!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens