How to make it

  • Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step)
  • In a large pot over high heat, place the beef short ribs with pieces of halved onions, whole garlic, and ginger pieces. Bring to a rapid boil for at least 20~30 minutes while removing scum from surface. When finished save about 2 cups of broth for later use, rinse the beef under cold water, and discard remaining greens and vegetables.
  • When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional).
  • Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer.
  • Near the end of the hour when most of the broth has thickened or evaporated, add some mulyeot (corn syrup) or honey. The sauce should have a slight syrupy consistency.
  • Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).

Reviews & Comments 3

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  • oliviajasonkim 6 years ago
    yes, boiled ribs are great especially when they fall off on their own! ^^
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  • mommyluvs2cook 6 years ago
    I have boiled ribs before and they were the most fall off the bone ribs ever! This way is a little different but delicious sounding as well..!
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  • 22566 6 years ago
    ~ Balance ~
    One can not have the light without the dark
    Nor...The dark without the light.
    May ones daughter stand strong with a gentle heart.
    No short cuts...just quick moves :o)
    Good recipe
    Kind Regards
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