궁극의 부드러운 #갈비찜  만들기 부드럽게 녹아요

궁극의 부드러운 #갈비찜 만들기 부드럽게 녹아요


Even if you press a little rib Wow ~ It’s so soft Hello, this is B02 Kitchen Shugo Today is a little Chuseok because ribs steamed
I’m going to make it I’ve searched a lot of braised ribs recipes The recipes are very similar So I made it a little different way
I’ll see Let’s make rib rib steaming to make meat taste better Today I prepared the ribs If you smell the ribs, It’s very fresh I prepared for America It’s refrigeration Meat color is fine The rest of the vegetables Carrot and radish Not vegetable but mushroom. I prepared shiitake mushrooms The sauce will go in. The ship plays a very big role When pears are in, the sweetness is sweet but Because it makes the meat a little softer That’s why pears are essential ingredients today. We have two Cheongyang peppers that give a spicy taste. Seasoning with soy sugar flavored minced garlic Cheongju sesame oil or pepper A little bit I’m going to make it in earnest Rib stew recipes tell you to drain blood for 1 to 2 hours. If you take out the blood, it will fly away It tastes like delicious meat, so the meat tastes less delicious When the bones go into the soup
I can fly Today the meat is fine and you don’t have to drain the blood I’ll make it delicious so I can’t catch it I’ll let you know how to do that Now, I’ll trim the ingredients Vegetable trimming from I’ll mow the radish. So cut it into 2 ~ 3cm thick Please divide it into four. I need to trim the corners I need to make all the corners round like this If you’re not good at cutting knife, If you cut the corner I can do it easily. Be careful! I’ll trim it with a knife No it’s dangerous Then cut the ends of the carrots I’m going to zigzag Cut the edges of carrots Cut it like this Then, shiitake mushroom I’ll shape it with a cross. Like this I’m going to cut off the bottom part And cut the pepper Take out the seeds Then, I’ll cut the boat. The boat goes into the sauce. I’ll change it I’ve finished all the ingredients and I’ll make it in earnest Then turn the light on I’ll preheat the pan You don’t have to be a stainless pan like me If you only have a coating, I recommend you to use cast iron pan or stainless pan Add some oil I’ll bake the outer ribs. I’ll move the grilled ribs to one side. I’ve grilled the ribs so that they are brown. Let’s make seasoned spare ribs with seasoning The reason for doing this without draining the blood Causing a Maillard reaction on the meat surface To make meat delicious. Would I say meat more than I thought? Its peculiar I don’t like meat I tried this recipe and it was delicious
I’m introducing you today. Let’s make seasoning by making seasoning First, seasoning is soy sauce.
Pour the soy sauce And chopped garlic Cheongju and Mirim Sugar Please put the ground pear. Chicken Stock Only a tablespoon of sesame oil It tastes sweet and delicious. Put the pepper in moderation. I can feel the ribs a little bit I want it to be a bit spicy This is a kind of soy sauce There’s a refreshing taste in there
It’s okay when I pay Korean food is a very useful product. I’ll see 1T more here The seasoning is done … The pot will use this casting pot today Ranger will use induction The reason for using induction is Steamed dishes have to be heated at low temperatures for a long time Induction is great for steaming. So I’m going to use induction First put the ribs in the pan Heat it up Pour water. I’ll put 500ml (1L X). And now seasoning I don’t put vegetables in the timing right now You have to make a fire first Now it’s boiling like this I’ll take out the bubbles here I’ll add radish and carrots. Ah, I did a little more, but I would have liked to use a bigger pot Boiling reduces the fire It’s not boiling all over Just a little bubble I’ll boil it as low as possible You can close the lid I’ll open it slightly and boil it. Now it’s been about 30 minutes and how much have you boiled? I’ll open the lid I’m boiling now and I’ll put shiitake mushrooms in here In this state, close the lid with the weakest fire If you boil it for 3 hours, it will be much softer and delicious. In addition to boiling, preheat oven to 130 to 140 degrees You can cook it in the oven to make it even softer and more delicious. This is not a Korean way I use it a lot in forms If you use a pressure cooker, you can save a little more time. But I didn’t have a pressure cooker so I put it in the casting pot. Boil it for 2 hours Now it’s all done The meat is so tender that it breaks. I’ll put it in a bowl You can loosen the meat just by applying chopsticks to the ribs. I’ll eat it. It’s really soft and delicious. The radish is also quite tender, and it is cut when pressed with chopsticks. The radish looks so good The seasoning is really good It’s so well soaked It’s soft and very tasty I can’t catch it even though I didn’t drain the blood I think you can do this once I’m satisfied with the marinated ribs. Thank you for watching the video today I hope you enjoyed it like this during Chuseok
I wish Thank you for watching the video today!

42 thoughts on “궁극의 부드러운 #갈비찜 만들기 부드럽게 녹아요”

  1. 맞아요!신선한 고기는 굳이 물에 담궈놓을 필요 없는거 같아요! 중간 중간에 고양이 정말 귀여워요.ㅎㅎ
    표고도 영상처럼 갓(윗부분)피지않고 오므려져 있고 표면이 갈라진게 좋아요!가끔 마트에서 안좋은거랑 섞어 파는 경우도 있더라구요.
    영상이 정말 자세하고 친절해서 좋아요!
    연두제품 저도 사서 써봐야겠어요!추천감사합니다.갈비진짜 부드럽고 맛있어보여요.
    많이 배워갑니다.

  2. 꼭 만들어봐야겠어요 요번추석에는 맛있는갈비찜을 먹을수있겠네요~ 글구 도마는 어디서 구해야하나요 알려주세염~

  3. 아핳….핏물안빼고 잡내가 안날수 있구나…. 그리고 처음에 먼저 굽는것도 꿀팁같아요👍👍😆

  4. 바로 부서지는게 정말 부드럽고 비주얼도 아주 맛있어보여요~!! 중간중간에 고양이들도 넘 귀엽네요^^

  5. 나도 다음에 갈비찜 저렇게 해봐야징~~ 너무 맛있어 보여요!! 저는 고기가 부드럽게 뼈에서 떨어지는걸 좋아하거든요 완전 부드러워보여!!!!ㅠㅠㅠ

  6. 와~ 진짜 이런방법이 있었나요?? 이번추석에 꼭 해보려고 좋아요 누르고가여! 공부해서 만들어봐야겠어요

  7. 수비드가 부럽지않은 갈비찜 이올시다!!!.
    저 다음영상 갈비찜같지 않은 갈비찜 아닌 갈비찜인데
    넘 비교 되잖아요ㅜㅠ

  8. 우와 핏물을 빼지 않는다니~
    거기다 부드럽게 녹아내리는 거 보니 요거 너무너무 맛있어보이네요!!
    추석에 요렇게 멋지게 한 상 내놓으면.
    식구들을 부르지 않아도 미리 앉아서 기다리고 있을 듯ㅎㅎㅎ
    그리고 가져다 놓고 눈 돌리면 순식간에 다 없어진 빈 그릇만 저를 기다리고 있을 것 같네요.

  9. 양념장 레시피 한방에 정리주셔서 전보다 보기 훨씬 편한거같아요. 갈비찜 이번 추석에 꼭 해먹어볼게요 감사합니다 ㅎㅎ

  10. 한식에 양식의 스킬을 추가한 것이라고 보시면 되겠습니다.
    장점만 쏙쏙 뽑아 섞으니 맛있을 수 밖에요.

  11. 여러분 이 레시피 진짜 강추입니다. 믿고 보는 슈고님~ 선좋아요 후시청♡ 슈고님 매운탕 레시피도 언젠간 꼭 부탁드려요~~~

  12. 저도 풍미를 좋아하는편이라 괜찮을것 같은데…보통사람은 혹 누린내 난다 하지않을까요?….양념때문에 괜찮겠죠?…내일 바로 마트 갑니다 ㅋㅋㅋ

  13. 냉동 갈비로 했는데 실패했어요ㅜㅜ 가족들이 맛이 없대요ㅜㅜ슈고 레시피중 유일하게 실패한 메뉴에요…

  14. BO2KITCHEN.
    thanks for the sharing with us. ♡♡♡♡♡☆☆☆☆☆….

    I'm not Korean but. …..?
    my grandparents was born in the s.korea, andong!

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