최화정 소갈비찜 직접 해보니... 재벌가 비법 '대추고'와 '이것' 하나로 맛이 달라지네요

Wow... unprecedented sogalbijjim (Korean braised short ribs)

Who would have thought of adding 'persimmon'? As expected, the experience of Mi Ja-unni, who has been responsible for the food of the wealthy families for 15 years, is completely different.

The 'Mijaunni' on YouTube that appeared on Choi Hwasjeong's YouTube channel, that Mijaunni, has revealed all the secrets..

I tried it myself and was surprised by the rich and elegant flavor that is incomparable to the light sweetness of sugar. At first, I was worried that it would have a fish sauce smell, but when I actually boiled it, only the umami flavor exploded and it perfectly captured the meat's off-taste.

The essence of luxury home-cooked food that can instantly capture even picky eaters, now available!

📑 3-line summary for busy people

1. Ingredients: steamed ribs 1.2kg, jujube made by myself, anchovy paste and dried radish for umami flavor.

2. Process: Blanch after slow-braising with a fork → Add seasoning and cook for 60 minutes → Refrigerate overnight (remove oil).

3. Tips: If it's hard to strain dates, blend them in a blender! The flavor becomes much richer.

2. Sogalbijjim (Korean braised short ribs) cooking process

2-1. Thorough preparation full of care

1. Soak the ribs in cold water and drain the blood thoroughly. (At least 2 hours or more)

[Check] If you poke the front and back of the ribs with a fork before blanching them (fork tenderization), the marinade will soak in and the ribs will be much softer.

2. Put ribs, whole garlic, scallions, and 1T of cheongju into the pot and blanch for 10 minutes, then remove only the ribs and strain the broth through a sieve.

2-2. The harmony of jujube and sauce (classic vs. sense)

Orthodox: Add 300g jujubes and 2.1L of water and boil, then lower the heat to medium and boil until the jujubes are soft.

When it is hot, crush the dates into a paste in a bowl.

[Sense] Actually, I was also really struggling to avoid unripe persimmons because my heart was so hurried. I almost gave up.. haha

So I just took out the jujube and blended it in the blender, what is this! Since all the pulp is included, the flavor becomes much richer and the seasoning sticks to the mouth like glue. When Jeongseok is hard, mixer chance It is highly recommended!

(If you make a lot, you can use it for jujube tea too)

Actually, the process of boiling dates and extracting the seeds and grinding them is not easy. If you are busy preparing for the holidays or have sore wrists, using commercially available dates is also a smart way.

Please add the blanched ribs, the broth strained through a sieve, and the marinade sauce.

Soy sauce 8T, squid ink sauce 1/2T, meat broth 2T, sugar 2T, minced garlic 2T, 1/2 daikon radish, pear juice 1C, jujube 1C, pineapple 1, onion juice 6T whole black pepper 1T, broth 8C, Vietnamese chili 10 pieces (honey, sesame oil, pepper)

[Tip] Please make sure to add 1/2T of the flower crab sauce that Mija-ni's secret recipe is made with here.

Not only galbijjim (Korean braised short ribs), but I recommend that you keep at least one of them because it's a hit even when you put it in the salad!

2-3. The aesthetics of waiting, cooking and maturation

1. galbijjim (Korean braised short ribs) Uncontrolled tip: Use a hot light for 20 minutes, medium light for 20 minutes, and dim light for 20 minutes to make you feel drowsy.

2. Turn off the heat and cover with the lid and let it cool down, then let it age in the refrigerator for one day.(Optional..)

3. [Check] The next day, remove all the white solidified oil, if the broth is insufficient, add water again and cook as usual.

It's okay.

* Please add honey, sesame oil to it as you like at the end to warm it up.

*Even though I just ate it on the day I made it, it was really delicious. I didn't have any time to wait a day..

Finally, the luxury VIP galbijjim (Korean braised short ribs) is completed!!!

After eating it, thanks to jujube, the artificial sweetness filled the meat all the way to the inside, and thanks to the squid juice, the aftertaste is really clean.

I used to add too much sugar and it got sticky and ruined it before, but using dates and raisins, the taste doesn't change even when it cools down and the elegance is preserved.

It was a menu that was praised as the most outstanding galbijjim (Korean braised short ribs) because it really put in a lot of effort.

🛡️ Failure prevention 3 (Error prevention):

Temperature control: Always put the meat into boiling water! (Key to retaining the meat juice)

Using tools: You need to poke it enough with a fork so that the marinade doesn't run off the outside and penetrates all the way to the inside.

Concentration control: If jujubes are added, it can become thick quickly, so please pay attention to the fire control.

With just one extra spoonful of care to ordinary ingredients, our dining table turns into fine dining. This holiday, please gift your family with this luxurious recipe that will touch their hearts!

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