Braised Short Ribs with Three Muses
Korea Hotel & Tourism Professional College: Modern Braised Short Ribs with Three Types of Mousse
This recipe was developed during my military service when I aspired to enter a culinary competition. Believing galbijjim to be the most delicious Korean dish, I aimed to modernize it by incorporating mousses and refining the plating techniques.
Main Ingredients
- 200g Prime Short Ribs
Sauce
- 3/4 ripe kiwi
- 2 slices pineapple
- 50ml pineapple juice
- 50ml soy sauce
- 25ml oligosaccharide (rice syrup)
- 6 cloves garlic
- 3 Cheongyang peppers (Korean chili peppers)
- 5g black peppercorns
- 1 carrot
- 1 onion
- 150ml soju
Mousses
- 50g potato
- 50g sweet potato
- 50g kabocha squash
- 150ml soy milk
- 15g sugar
- 5g salt
Garnish
- 8g mini Brussels sprouts
- 5g chestnuts
- 5g oligosaccharide (rice syrup)
- 5g carrot
- 5g white oyster mushrooms
- 15g assorted nuts
- 5g onion
- 3/4 ripe kiwi
- 2 slices pineapple
- 50ml pineapple juice
- 50ml soy sauce
- 25ml oligosaccharide (rice syrup)
- 6 cloves garlic
- 3 Cheongyang peppers (Korean chili peppers)
- 5g black peppercorns
- 1 carrot
- 1 onion
- 150ml soju
Mousses
- 50g potato
- 50g sweet potato
- 50g kabocha squash
- 150ml soy milk
- 15g sugar
- 5g salt
Garnish
- 8g mini Brussels sprouts
- 5g chestnuts
- 5g oligosaccharide (rice syrup)
- 5g carrot
- 5g white oyster mushrooms
- 15g assorted nuts
- 5g onion
- 8g mini Brussels sprouts
- 5g chestnuts
- 5g oligosaccharide (rice syrup)
- 5g carrot
- 5g white oyster mushrooms
- 15g assorted nuts
- 5g onion
Cooking Instructions
Step 1
Trim any excess fat from the prime short ribs. Soak them in cold water for 1 hour to remove any blood. This step is crucial for a clean and pure flavor, as residual blood can alter the taste.
Step 2
Prepare the signature braising sauce. In a blender, combine the soy sauce, oligosaccharide, pineapple slices, pineapple juice, kiwi (peeled and seeded), soju, and black peppercorns. Blend until smooth. Slice the garlic thinly and the Cheongyang peppers diagonally. Add the blended sauce, sliced garlic, and peppers to the short ribs and mix thoroughly to coat. For the best flavor infusion, marinate for at least 1 day in the refrigerator.
Step 3
To make the mousses, steam the potato, sweet potato, and kabocha squash separately for about 15 minutes each, until tender. Place each steamed ingredient into a separate blender. Add soy milk gradually and blend until smooth. Season each puree with sugar and salt to taste. This will create three distinct, creamy mousses with natural sweetness.
Step 4
Now, cook the marinated short ribs. In a pot, combine the marinated short ribs with roughly chopped onion and carrot. Bring to a boil over high heat and cook for 15 minutes, then reduce the heat to medium and simmer for another 30 minutes, or until the ribs are tender. Skim off any excess fat that rises to the surface during cooking for a cleaner taste. Taste and adjust seasoning as needed during the process.
Step 5
Prepare the garnishes for plating. Blanch the mini Brussels sprouts in salted boiling water until tender-crisp. Use a melon baller to scoop out spheres from the carrot and boil them until tender. Lightly blanch the white oyster mushrooms. Grill the onion wedges until slightly caramelized. Lightly toast the assorted nuts in a dry pan until fragrant, then finely chop or grind them. Simmer the chestnuts in oligosaccharide for about 15 minutes until glossy. Arrange these prepared garnishes attractively around the finished short ribs.