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It’s the best of both French and Korean worlds – beef bourguignon meets Korean braised short ribs. Before the PyeongChang Olympics began (it’s the second day today), Franco-Korean chef Pierre Sang Boyer – a celebrity in France for his appearances on the French edition of Top Chef – shares a recipe he created to pay homage to his French and Korean heritage (Boyer is a Korean adoptee of French parents). Beef short ribs are served on a bed of lentils, spiked with shards of kimchi.


(Braised beef short ribs)

kimchi lentils

200g lentilles vertes du puy
200g kimchi
100g butter

braised beef short ribs
400g beef short ribs
4 cups water
2 shiitake mushrooms
100g white radish
70g carrots
4 chestnuts
4 jujubes also known as red, Chinese or Korean dates
8 ginkgo nuts (optional)
1 tsp pine nuts

marinade or sauce
1 tbsp sesame oil
2 tsp soy sauce
1 tbsp sugar
1 tsp honey
50g pear juice (100g pear)
½ tbsp garlic
½ tbsp ground sesame
1 tsp rice wine

Kimchi lentils

Finely dice the kimchi. Place the kimchi, butter and lentils in a pot and cover with water. Bring to a boil and simmer for 20 to 30 minutes. Drain and set aside.

Galbi Jjim

Cut the short ribs in 5cm pieces (lengthwise) and remove fat and any connective tissue. Submerge meat in fresh water for three hours, changing water every hour. Score the meat in 1.5cm incisions. Peel carrots and chestnuts. Wipe Chinese dates with wet cloth. Pre-heat oil in a frying pan and saute gingko nuts for 2 minutes over medium heat, while maintaining green colour and remove skin.

Heat water on high for three minutes. When water comes to a boil, cook the beef for 2 minutes, drain and rinse. Pour new water into a pot and place ribs into pot. Bring to a boil and reduce heat to medium and simmer for 20 minutes. Pull out meat, refrigerate to solidify fats, and filter broth through sieve.

Place the ribs in a pot with half the sauce and let marinate for 10 minutes. Add the broth, and heat for three minutes. Bring the liquid to a roiling boil, reduce heat to medium and cook for another 20 minutes. When the meat has cooked through, keep on the heat until liquid has reduced by half, and add dates, mushrooms, carrots, chestnuts. When the liquid is nearly all reduced, mix the ribs with the remaining sauce. Top with pine nuts and ginkgo nuts for garnish. – AFP Relaxnews

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