갈비찜 그냥 핏물빼지 마세요! 이방법으로 갈비찜 2배 야들야들 맛있어집니다!/ 수입산 소갈비찜, 짜지않은 갈비찜 양념, [추석특집]

#Braised_short_ribs #Braised_short_beef_ribs#Chuseok_dish#Chuseok Hello, this is Jangnamcook! Looking at the comments on the last community post, you guys found making braised short ribs very difficult. So today I prepared a recipe for tender, not salty braised short ribs! See it for yourself in the video! [Ingredient] Short beef ribs 2kg Radish 1/3개 250g Carrot 1개 150g Green and red Chilli pepper 3 each Green onion stem 3개 [Seasoning] 1 cup of soy sauce 200g 2/3 cups of brown sugar 100g Half a pear 230g An onion 220g 10 garlic 50g half a ginger 15g Put a little bit of corn syrup, honey, or oligosaccharide Pepper Finely grind it [shiitake mushroom water] 5 dry shiitake mushroom 2L of water Don't add all 2L at once and just add enough to submerge the ribs [Process] 1. Rather than removing the blood, just blanch the ribs for 5 minutes (It makes richer flavor and better texture. Also, it removes gamey flavor) 2. Wash the blanched ribs, especially the bones and remove the fat and membrane with your hands 3. Put the seasoning ingredients in a blender and grind them. Soak the shiitake mushroom water for more than half a day 4. Add blanched ribs, seasoning, and shiitake mushroom water and boil them over medium heat. (The meat is more tender if you boil it slowly over medium heat.) 5. When it boils, lower the heat to medium-low and simmer for an hour 6. Prepare the sub-ingredients 7. Add the sub-ingredients to the ribs that have been boiled for an hour and boil for another 30 minutes 8.As a finishing touch, add corn syrup and pepper to enhance the visuals and scent. Joining our channel helps us to make new videos!    / @첫째아들