Nutrient-Rich! Special Occasion Abatone and Beef Short Rib Stew
Delicious Abatone and Beef Short Rib Stew for the Whole Family
Enjoy a hassle-free, incredibly delicious beef short rib stew made with a convenient store-bought sauce! This dish features tender beef ribs and chewy abalone, complemented by a colorful array of vegetables, offering a rich flavor and satisfying texture perfect for special gatherings or family meals. Achieve a deep, complex taste effortlessly!
Main Ingredients
- 1.5kg trimmed beef short ribs
- 4 fresh abalones
- 2 potatoes
- 1/2 carrot
- 1 onion
- 1 can of corn (kernels only)
- Peeled chestnuts
- 7 dried jujubes (dates)
- 1 stalk of green onion
- 2 Korean green chilies (optional, for added heat)
- 840g store-bought beef short rib sauce
- 20g flat glass noodles
Cooking Instructions
Step 1
Soak the beef short ribs in cold water to remove any blood. This process, lasting about 30 minutes to an hour, helps eliminate any gamey odors and ensures a clean flavor.
Step 2
Make shallow cuts across the surface of the drained short ribs. This scoring allows the sauce to penetrate better and results in a more tender texture when cooked. Aim for cuts about 1cm apart.
Step 3
Pour the store-bought beef short rib sauce over the prepared short ribs. Toss to coat evenly and let marinate for about 30 minutes, allowing the flavors to meld.
Step 4
Thoroughly clean the abalones under running water using a toothbrush, paying special attention to remove any grit between the shell and the meat. Rinse well.
Step 5
Soak the flat glass noodles in warm water for approximately 15-20 minutes until softened and pliable. Be careful not to over-soak, as they can become mushy.
Step 6
Peel the potatoes and carrot, then cut them into similarly sized cubes. Peel and quarter the onion. Separate the corn kernels from the cob. Slice the green onion diagonally. If you prefer a spicier dish, finely chop the Korean green chilies.
Step 7
Place the marinated beef short ribs into a pressure cooker. Add 3 cups of water (approximately 600ml, using a paper cup as a measure). Using a pressure cooker will make the ribs exceptionally tender and speed up the cooking time.
Step 8
Secure the lid of the pressure cooker. Cook on high heat until it reaches pressure (whistles), then reduce the heat to medium-low and continue cooking for 20 minutes. This ensures the ribs become wonderfully tender.
Step 9
After 20 minutes, carefully release the pressure from the cooker and remove the lid. Turn the heat to medium and let the stew simmer gently, allowing the sauce to reduce slightly.
Step 10
Add the cubed potatoes and carrots, along with the corn kernels, to the pot. Continue to simmer for about 5 minutes, until the vegetables are partially cooked.
Step 11
Next, add the peeled chestnuts and the dried jujubes (pitted if desired).
Step 12
Add the quartered onion and the chopped Korean green chilies (if using).
Step 13
Finally, add the prepared abalones to the stew. Stir everything together to ensure the ingredients are well coated in the sauce. Add the abalone towards the end, as it can become tough if overcooked.
Step 14
Once all the ingredients are tender and the sauce has thickened slightly, artfully arrange the stew in a serving dish. In the remaining sauce, add the soaked flat glass noodles and cook for a brief period (about 2-3 minutes) until the noodles absorb the flavorful sauce.
Step 15
Serve the finished abalone and beef short rib stew, garnished with a sprinkle of toasted sesame seeds. Enjoy this visually appealing and incredibly delicious dish!
