TZUTC: -0800
MSGID: 35114.fidonet_cooking@1:105/500 2d8a6604
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Galbi Jim (Korean Braised Ribs)
 Categories: Beef, Korean
      Yield: 1 Batch
 
 1 3/16 kg Beef ribs with bones;
           - preferably chopped in
           - cubic sizes
    600 ml Beef or vegetable stock or
           - water

MMMMM---------------------------SAUCE--------------------------------
      6 tb Soy sauce
      2 tb White sugar
      1 tb Brown sugar
      4 tb Rice wine or
           - any Asian cooking wine
    2/3 tb Sesame oil
      3 tb Spring onions; chopped
  1 1/2 tb Garlic; not powder
      3    Dried chiles; chopped
    1/2    Onion; ground
           White pepper; ground
      1 ts Ground ginger (optional)

MMMMM------------------CHOICE DICED VEGETABLES-----------------------
           Shiitake; no need to chop
           Daikon
           Dried date
           Chestnut
           Pine nuts; just a little

MMMMM------------------REGULAR DICED VEGETABLES-----------------------
           Potato
           Carrot
           Onion; cut in half
           Pumpkin
 
  Rinse ribs under the tap and let them steep in cold water for 2 hours.
  Optional but recommended.
  
  Blanch the ribs for 1 minute, and rinse them with lukewarm water
  
  Put all sauce ingredients in the blender, and blitz.
  
  Marinade the blanched meat for at least 3 hours, ideally longer.
  
  Add the ribs, stock, and vegetables in pressure cooker, bring up to
  boil for 5 minutes, then reduce the heat to low and simmer for 7
  minutes.
  
  After that, turn the gas off and let it joli * for next 15 minutes.
  
  * Joli is a Korean technical term to let ingredients cook in residual
  heat.
  
  Remove the lid, and boil on a high heat for 1 minute.
  
  Move to slow cooker and cook until desired texture is achieved.
  
  Serve with any starch of choice, short-cut pasta, any quality bread
  for soup and rice are recommended.
  
  Recipe FROM: 
 
MMMMM
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