🍖 Korean Braised Beef Ribs fingers (Hong Kong Style)
Succulent ribs fingers braised to perfection 😊 with clear, meaty broth – an absolute rice companion 💯. Impress your guests with this restaurant-quality dish! 🧑🏻🍳
Key Secret: 🇰🇷 SOAK + SIMMER + REST = FALL-OFF-THE-BONE TENDERNESS!
📝 Ingredients (Serves 4)
|
Main Ingredients |
Qty |
Prep |
|---|---|---|
|
US Wagyu Ribs fingers |
800g |
Soak to remove blood |
|
Carrots |
4 |
Peel, cut into 3cm chunks |
|
Daikon radish |
1 |
Peel, cut into 3cm chunks (added later) |
|
Korean pear |
1 |
Core, cut into chunks (melts during cooking) |
|
Ginger |
2 slices |
Lightly smashed |
|
Scallions |
1 bunch |
✅ Green parts: cut into sections (for braising) |
|
Red dates (jujube) |
25 |
Slit each date to release flavor |
🧂 Seasoning
► Korean soup soy sauce 200ml
► Mirin 150ml
► Korean cooking syrup (jocheong) 150ml
*(Substitute: 80g maltose + 50g brown sugar + 20ml hot water)*
🔪 Steps & Key Techniques
-
Soak to Remove Odor
Soak ribs in cold water for 3 hours (change water twice), until meat turns pale. Drain. -
Blanch for Texture
Cover ribs with cold water in pot. Simmer 15 mins over medium-low heat. Rinse with warm water (never cold!) to remove impurities. -
Prep Ingredients
✔️ Separate scallion greens/whites
✔️ Slit red dates
✔️ Keep carrots & daikon separate -
Layered Braising
In Dutch oven, layer: Carrots → Beef → Dates → Pear → Ginger → Scallion greens
➕ Add water just to cover ingredients
➕ Pour all seasoning over top -
First Simmer
✅ Bring to boil over medium heat → Reduce to low heat, cover, simmer 30 mins
✅ Skim impurities for clearer broth! -
Add Daikon
Remove ginger & scallion greens (prevents bitterness). Add daikon. Cover, simmer 15 mins. -
RESTING IS KEY! ⭐️
Turn off heat! DO NOT OPEN LID. Rest at room temp ≥1 hour → Creates melt-in-mouth texture! -
Reheat & Serve
Simmer over medium heat before serving. Adjust taste: (add salt if bland / ½ tsp sugar if salty) -
Garnish
Top with scallion whites + toasted sesame seeds. Serve hot!
📌 Tips + Key points review
|
Issue |
Solution |
|---|---|
|
Blood not removed |
Add 1 tbsp rice wine + 3 ginger slices to soaking water |
|
Save fuel |
Transfer to thermal cooker for 2 hours after simmering |
|
No Korean syrup |
Substitute with maltose + rock sugar + 1 tsp honey for HK-style sweetness |
|
Guest Upgrade: |
㊙️ Add chestnuts/tteok (rice cakes) while braising. Garnish with crispy garlic chips! |
Why This Works:
🔥 Slow resting allows collagen to dissolve into gelatin
🍐 Pear enzymes naturally tenderize meat
🥄 Layered stacking infuses flavors upward
💎 Clear broth comes from thorough skimming
Perfect for special occasions or cozy family meals – the ultimate comfort food with Korean-Hong Kong soul! 👏