Beef curry with whole ribs (it's easy and simple)
Instead of braised short ribs and short rib soup, I thought of a different dish and added it to curry. It takes time to boil, but it's a curry with deep flavor and good taste because it has ribs.
4 serving
Within 60 minutes
딸기망고chsiiii
Ingredients
  • beef rib
    500g
  • onion
    1ea
  • Potato
    3ea
  • solid curry
    4piece
  • Kiwi
    1ea
  • apple
    1/2ea
  • Water
    800ml
  • Cheongyang red pepper
    3ea
Video
Cooking Steps
STEP 1/10
- Soak ribs in water for at least 6 hours to remove blood and trim them (see video for membrane and oil removal care)
STEP 2/10
- blanching in boiling water
Tip. I blanched it with bay leaf and ginger liquor, but I can just add soju.
- If impurities come to mind while boiling, remove them and wash them in water
STEP 3/10
- Peel potatoes and onions and cut them into bite-sized pieces
Tip. If not used immediately, soak potatoes in water to prevent browning.
STEP 4/10
- Peel apples and kiwis and cut them into big pieces
Tip. Add some water to blend well.
STEP 5/10
- Put ribs, fruits, and water in a pot and boil over high heat
STEP 6/10
- After 5 minutes, add Cheongyanggo and curry and boil
Tip. For the greasiness and freshness, I only put in cuts so that it can be easily removed later.
STEP 7/10
- Boil over medium and low heat for more than 40 minutes
STEP 8/10
- Stir-fry onions separately in a pan while boiling (caramelizing)
Tip. You can skip it and it tastes sweeter if you stir-fry it. It takes a long time, but I didn't caramelize perfectly.
STEP 9/10
- Add potatoes and onions and boil them until they are cooked
STEP 10/10
Beef curry with whole ribs is done!
- It's delicious if you eat it with Chosanggang.
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