MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Galbi Jim (Korean Braised Ribs)
Categories: Beef, Korean
Yield: 1 Batch

1 3/16 kg Beef ribs with bones;
- preferably chopped in
- cubic sizes
600 ml Beef or vegetable stock or
- water

MMMMM---------------------------SAUCE--------------------------------
6 tb Soy sauce
2 tb White sugar
1 tb Brown sugar
4 tb Rice wine or
- any Asian cooking wine
2/3 tb Sesame oil
3 tb Spring onions; chopped
1 1/2 tb Garlic; not powder
3 Dried chiles; chopped
1/2 Onion; ground
White pepper; ground
1 ts Ground ginger (optional)

MMMMM------------------CHOICE DICED VEGETABLES-----------------------
Shiitake; no need to chop
Daikon
Dried date
Chestnut
Pine nuts; just a little

MMMMM------------------REGULAR DICED VEGETABLES-----------------------
Potato
Carrot
Onion; cut in half
Pumpkin

Rinse ribs under the tap and let them steep in cold water for 2 hours.
Optional but recommended.

Blanch the ribs for 1 minute, and rinse them with lukewarm water

Put all sauce ingredients in the blender, and blitz.

Marinade the blanched meat for at least 3 hours, ideally longer.

Add the ribs, stock, and vegetables in pressure cooker, bring up to
boil for 5 minutes, then reduce the heat to low and simmer for 7
minutes.

After that, turn the gas off and let it joli * for next 15 minutes.

* Joli is a Korean technical term to let ingredients cook in residual
heat.

Remove the lid, and boil on a high heat for 1 minute.

Move to slow cooker and cook until desired texture is achieved.

Serve with any starch of choice, short-cut pasta, any quality bread
for soup and rice are recommended.

Recipe FROM: <http://fn-cooking.github.io/recipes/galbi-jim/>

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* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)