No one will suspect you didn’t use ground beef when you modify a great favorite to make it lower in fat and calories.
| Prep Time: | 35 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 3 hrs 50 mins |
| Total Time: | 6 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 dried shiitake mushrooms
- 2 pounds beef short ribs
- 2 cups water
- 1 onion, sliced
- 2 tablespoons soy sauce
- 7 cloves garlic, minced
- 1 ½ tablespoons brown sugar
- 1 tablespoon rice wine
- 1 Korean radish, peeled and cut into chunks
- 2 carrots, cut into chunks
- 6 roasted and peeled chestnuts (Optional)
- 6 hard-boiled eggs, peeled (Optional)
- 2 tablespoons corn syrup (mulyeot)
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 green onion, chopped
Instructions
- Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
- Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
- Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
- Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
- Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.
- Substitute 6 to 8 small red potatoes for the Korean radish if preferred.
- For a richer taste, marinate ribs in the sauce for 6 hours in the refrigerator before proceeding with step 4.
Nutrition Facts
| Calories | 782 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 411 mg |
| Dietary Fiber | 5 g |
| Protein | 34 g |
| Saturated Fat | 21 g |
| Sodium | 652 mg |
| Sugars | 15 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |