Wednesday, December 21, 2011

Korean Beef Stew By Group Recipes


7-8 beef ribs, trimmed of fat, cut 2" long,
1 large brown onion, halved,
1 leek, cut in half.
½ medium radish,peeled. cut in half
5 cloves garlic, peeled
3 oz. transparent noodles, boiled, rinsed and drained,
2 green onions, sliced.
2 eggs

How to make it

Put beef ribs in a cold water to draw out blood from the beef about 1 hour.
Place trimmed ribs in a large stockpot with enough water to cover and bring to a boil.
Discard water.
Add 3 liters of cold water and onio, garlic, leek, radish and bring to a boil, then simmer for 40-50 minutes.
Remove pot from heat, cool and refrigerate overnight.
The following day, remove any solidified fat and discard the onion, garlic, leek.
Remove beef ribs and radish set a side.
Cut the radish in 4
Make a clear broth using the fine colander and reheat the broth.
Return the ribs to the broth and add the noodles.
Before serving, swirl in the lightly beaten eggs and sliced green onions.
Add salt & pepper to taste.


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