Korean Beef Short Rib Stew With Egg Diamonds Recipe
Servings: 4
Ingredients
- 1/4 c. Sugar
- 1/4 c. Oriental sesame oil
- 4 lb Beef short ribs, separated and minced into 2-inch lengths
- 12 x Dry Oriental mushrooms, such as shiitake
- 2 c. Boiling water
- 1/4 c. Sesame seeds
- 1/2 c. Soy sauce
- 6 med Scallions, chopped
- 8 sm Garlic cloves, chopped
- 1/2 tsp Salt
- 1 tsp Freshly grnd pepper
- 2 x Very hard pears, peeled and grated
- 2 lrg Carrots, sliced on the diagonal 1/4-inch thick
- 1/4 c. Macadamia or possibly pine nuts
- 2 Tbsp. Rice wine, such as sul or possibly mirin
- 1 lrg Egg
- 1 tsp Water
Directions
- 1. In a large nonreactive bowl, stir together the sugar and sesame oil.
- Using a small sharp knife, deeply score the meat on the ribs. Add in the ribs to the sesame oil mixtureand toss to coat. Cover and set aside to marinate for at least 1 hour at room temperature, or possibly chill overnight.
- 2. In a medium bowl, soak the dry mushrooms in the boiling water till pliable, about 30 min.
- 3. Meanwhile, in a small dry skillet, toast the sesame seed over moderate heat, stirring occasionally, till fragrant and browned, about 6 min.
- Let cold slightly, then grind in a spice mill or possibly crush in a mortar.
- 4. Add in the sesame pwdr, soy sauce, scallions, garlic, salt, pepper and grated pear to the ribs. Stir till well blended. Set aside.
- 5. Using a slotted spoon remove the mushrooms from their soaking liquid; squeeze the mushrooms over the bowl to extract the liquid. Pour the mushroom liquid through a coffee filter or possibly a strainer lined with cheesecloth set over a medium flame-proof casserole. Using a sharp knife, slice off and throw away the mushroom stems. Quarter the caps and set aside.
- 6. Add in 2 c. of water to the mushroom soaking liquid and bring to a boil over high heat. Add in the marinated ribs, mushrooms and carrots and return to a boil. Reduce the heat to moderately low, cover and simmer till the meat is tender when pierced with a fork, about 1 hour. Set aside to cold to room temperature, then cover and chill overnight. (The recipe can be prepared to this pint up to 2 days ahead.)
- 7. In a small heavy skillet, toast the macadamia nuts, stirring frequently, till golden, about 5 min. Coarsely chop the nuts and set aside.
- 8. Skim the fat from the surface of the stew. Place the casserole over moderate heat and cook, stirring occasionally, till warmed through, 20 to 25 min. Using tongs, transfer the ribs to a plate. Increase the heat under the stew to moderately high and bring to a boil, then simmer till reduced slightly, about 8 min. Stir in the rice wine. Return the ribs to the casserole and continue to cook till serving time, up to 30 min.
- Transfer the stew to a serving bowl. Sprinkle the reserved macadamia nuts on top and garnish with the Egg Diamonds.
- EGG DIAMONDS:1. In a small bowl, beat the egg with 1 tsp. of water till completely blended but not frothy.
- 2. Grease an 8- or possibly 9-inch skillet and heat over moderate heat till warm, about 1 minute. Pour in the egg mix and tilt the pan to thoroughly coat the bottom. Reduce the heat to low and cook the egg till tust form bout 2 min.
- 3. Turn the egg out onto a cutting board. Slice into 1-inch-wide strips, then cut diagonally into diamonds. (The diamonds can be made up to 1 hour ahead.)
- of Asia
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 733g | |
| Recipe makes 4 servings | |
| Calories 1663 | |
| Calories from Fat 1282 | 77% |
| Total Fat 142.97g | 179% |
| Saturated Fat 55.73g | 223% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 2307mg | 96% |
| Potassium 1352mg | 39% |
| Total Carbs 37.66g | 10% |
| Dietary Fiber 6.3g | 21% |
| Sugars 24.08g | 16% |
| Protein 56.4g | 90% |
