Korean Beef Short Rib Stew

Name: Korean Beef Short Rib Stew
Prep time: 1 h 20 min
Ingredients: 16 1-inch-diameter dried shiitake mushrooms; 3 pounds beef short ribs, each scored with four 1/2-inch deep slices; 2 cups mirin; 1 1/4 cups soy sauce; 2-inch piece fresh ginger, peeled, lightly crushed; 3 garlic cloves, peeled, smashed; 1 pound daikon, peeled, trimmed, cut into 2-inch squares; 4 carrots, peeled, cut diagonally into 1 1/2-inch lengths; 2 teaspoons sesame oil; 1 cup canned ginkgo nuts, optional; 1/2 cup cornstarch, optional; 3/4 cup cold water, optional

Korean Beef Short Rib Stew was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/korean-beef-short-rib-stew-recipe" target="_blank">www.cooking.com.</a>

"Kalbi chim, a classic Korean dish, is an easy and delicious introduction to Korean cooking. Soaking the mushrooms overnight in the cool water will yield the best texture, but soaking them for one hour in hot water should be sufficient if you are short on time. Although thickening the simmering liquid with a cornstarch slurry is not traditional, feel free to do so if you prefer a heavier sauce...."

INGREDIENTS

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16 1-inch-diameter dried shiitake mushrooms

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3 pounds beef short ribs, each scored with four 1/2-inch deep slices

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2 cups mirin

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1 1/4 cups soy sauce

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2-inch piece fresh ginger, peeled, lightly crushed

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3 garlic cloves, peeled, smashed

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1 pound daikon, peeled, trimmed, cut into 2-inch squares

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4 carrots, peeled, cut diagonally into 1 1/2-inch lengths

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2 teaspoons sesame oil

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1 cup canned ginkgo nuts, optional

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1/2 cup cornstarch, optional

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3/4 cup cold water, optional

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