Korean recipe

• Kimchi
• bibimbap
• Bulgogi
• Galbi Jjim
• Japchae
• Samgyetang

Ingredients:

• 1&1/2 pound beef short rib (cut into 2inch pieces)
• 1 chunk of Japanese radish (cut into 2inch chunks)
• Water (4 cups)
• 10 chestnuts
• 10 gingko nuts
• 10 dried dates

Sauce:

• 6Tbsp soy sauce
• 4Tbsp grated pear (preferably Korean pear)
• 2Tbsp corn syrup (or substitute with 6Tbsp of sugar)
• 1Tbsp minced garlic
• 1Tbsp sesame seed oil
• black pepper

Instructions:

Cut short ribs into 5cm pieces and remove all excess fat.
Leave in cold water for 5 to 6 hours to drain blood.
Then, boil the ribs in a pot of boiling water to parboil,
then remove from pot and drain fat from the boiled water.

Cut all vegetables into large bite-size pieces.
For the mushrooms, after soaking in water for a bit,
remove the stem and cut into half or quarter pieces.

Use a grater to grate the pear for sauce to marinate the ribs,
using all the juice from the pear.
Take the parboiled short ribs and pour 2/3 of the sauce
you've made from the above ingredients.
Using your hands, mix well with the short ribs and let sit for about 30minutes.

Place marinated short ribs into a pot.
Pour the leftover boiled water and pour into the pot of marinated ribs.
Bring to a boil on low heat for about 20 minutes.
Then, place radish, carrots, chestnuts, mushrooms
and the 1/3 of the leftover sauce and pour into the pot of boiling ribs.
Boil for another 40 minutes. When the beef short ribs are ready
and the sauce has reduced to about half the original amount,
place Chinese dates, pine nuts, gingko nuts and mix well with contents in the pot.
Remember to continue to mix as the ribs cook.
When the sauce has again been visibly reduced from its original amount
(remember, it's not a stew and therefore should not have a lot of sauce),

place the finishing touches of the five cardinal colors, if desired.