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!