Roy Choi’s Braised Short-Rib Stew | Recipe Cart

Name: Roy Choi’s Braised Short-Rib Stew | Recipe Cart
Total time: 3 min
Ingredients: 4 pounds bone-in short ribs; 1 small bunch scallions, trimmed and roughly chopped; 1 1/2 cups soy sauce; 1/4 cup chopped fresh ginger; 1 small yellow onion, roughly chopped; 1/2 cup garlic cloves, peeled (about 2 heads); 1/2 cup granulated sugar; 1/2 cup mirin; 1/2 cup fresh orange juice; 1/2 cup apple juice; 1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large; 1 cup jarred, peeled chestnuts; 1 cup taro, peeled and cut into large dice (about a 3-inch segment); 1 cup carrots, peeled and cut into large dice (about 2 carrots); 1 cup butternut squash, peeled and cubed (about half a squash)

getrecipecart.com

Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Blender
Food processor
Chef's knife
Cutting board
Mixing bowl
Colander
Paper towel
Pot
Dutch oven
Stove
Ladle
Measuring cup
Wooden spoon
Serving bowl

Ingredients

4 pounds bone-in short ribs
1 small bunch scallions, trimmed and roughly chopped
1 1/2 cups soy sauce
1/4 cup chopped fresh ginger
1 small yellow onion, roughly chopped
1/2 cup garlic cloves, peeled (about 2 heads)
1/2 cup granulated sugar
1/2 cup mirin
1/2 cup fresh orange juice
1/2 cup apple juice
1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
1 cup jarred, peeled chestnuts
1 cup taro, peeled and cut into large dice (about a 3-inch segment)
1 cup carrots, peeled and cut into large dice (about 2 carrots)
1 cup butternut squash, peeled and cubed (about half a squash)