TZUTC: -0800   
   MSGID: 35114.fidonet_cooking@1:105/500 2d8a6604   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Galbi Jim (Korean Braised Ribs)   
    Categories: Beef, Korean   
         Yield: 1 Batch   
       
    1 3/16 kg Beef ribs with bones;   
              - preferably chopped in   
              - cubic sizes   
       600 ml Beef or vegetable stock or   
              - water   
      
   MMMMM---------------------------SAUCE--------------------------------   
         6 tb Soy sauce   
         2 tb White sugar   
         1 tb Brown sugar   
         4 tb Rice wine or   
              - any Asian cooking wine   
       2/3 tb Sesame oil   
         3 tb Spring onions; chopped   
     1 1/2 tb Garlic; not powder   
         3    Dried chiles; chopped   
       1/2    Onion; ground   
              White pepper; ground   
         1 ts Ground ginger (optional)   
      
   MMMMM------------------CHOICE DICED VEGETABLES-----------------------   
              Shiitake; no need to chop   
              Daikon   
              Dried date   
              Chestnut   
              Pine nuts; just a little   
      
   MMMMM------------------REGULAR DICED VEGETABLES-----------------------   
              Potato   
              Carrot   
              Onion; cut in half   
              Pumpkin   
       
     Rinse ribs under the tap and let them steep in cold water for 2 hours.   
     Optional but recommended.   
        
     Blanch the ribs for 1 minute, and rinse them with lukewarm water   
        
     Put all sauce ingredients in the blender, and blitz.   
        
     Marinade the blanched meat for at least 3 hours, ideally longer.   
        
     Add the ribs, stock, and vegetables in pressure cooker, bring up to   
     boil for 5 minutes, then reduce the heat to low and simmer for 7   
     minutes.   
        
     After that, turn the gas off and let it joli * for next 15 minutes.   
        
     * Joli is a Korean technical term to let ingredients cook in residual   
     heat.   
        
     Remove the lid, and boil on a high heat for 1 minute.   
        
     Move to slow cooker and cook until desired texture is achieved.   
        
     Serve with any starch of choice, short-cut pasta, any quality bread   
     for soup and rice are recommended.   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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