Steamed ribs in Daegu
Let me first talk about the source of this dish. I am a loyal fan of "Two Days and One Night". I travel to South Korea every week after the 21st. The program often introduces famous Korean delicacies, so I have a strong preference for Korean food. Especially since my hometown is in Jilin, I have many Korean friends, so many Korean food often appear in our lives, such as dog meat, cold noodles, barbecue, bibimbap, etc., and Korean kimchi is an indispensable dish for our daily meal. Due to the above reasons, I have a great impression on the way and taste of Korean food. Some time ago,"Two Days and One Night-Special on Municipalities" introduced "Daegu Steamed Ribs", a famous product in Daegu, South Korea. I thought it should be particularly delicious, so I went online to find a way to cook it. I didn't expect that no one on China's website had ever cooked this dish. It seems that I am the first person! I went to a Korean food website, and finally I found the basic recipe for this dish. Now I share it with everyone, hoping that everyone can eat authentic Korean food at home. I also hope that everyone will have "better teeth and better appetite" in the new year
Recipe Recommendations
- slightly spicy
- braised
- an hour
- ordinary
Steps for Steamed ribs in Daegu
1
Cut the ribs into small pieces about 5 cm.
2
These are all the ingredients. The soy sauce is a Jieyang specialty delivered by Chunchun.
3
Remove impurities from the ribs with water, and then rinse them with cold water. Control dry water.
4
Beat the garlic cloves and crystal pears into a puree with a blender. Add salt while stirring.
5
Put the garlic and pear paste and chili powder into the ribs and stir by hand to make them taste well. Marinate for about 20 minutes.
6
After marinating the ribs, I put another potato in, but I don't recommend that you put the potatoes, otherwise the potatoes will dry up the soup and the ribs will be relatively dry when they come out of the pot.
7
Let me introduce it to you-Korean gold non-stick pan, really non-stick, haha! This is what I got in the company's year-end lottery! It's a three-piece combination that will be used to serve better dishes for everyone in the future.
8
Put the ribs into the pan, without adding water, and stew with the juice of the pear. Simmer slowly over low heat for 30-40 minutes, turning twice during this period. (Using pear juice to cure the meat will give the meat a special fruity flavor and be easy to cook. Beef and pork are both good.)
9
Once the ribs are cooked, they can be served! The taste is very sweet, slightly spicy, and has the aroma of garlic. It is suitable for adults and children. I still recommend that you not put potatoes in! It's too dry.