Korean Birthday Feast
A full Korean birthday spread — mung bean jelly salad, seaweed soup, braised short ribs, and sliced beef shank — all built from one pot of broth.
Ingredients
- 1kg beef short ribs, 600g beef shank, 1 onion, ginger slices, 4 coin-broth tablets, 2L water
- 300g mung bean jelly, bean sprouts, shiitake mushrooms, sauteed carrots, egg garnish (jidan), salted cucumber, shredded seaweed, red pepper threads
- Mung bean jelly sauce: 1.5 tbsp soy sauce, 0.5 tbsp sugar, 0.5 tbsp vinegar, 1 tbsp sesame oil, minced garlic, toasted sesame seeds
- Bull kelp and konjac
- Chocojang sauce: 3 tbsp gochujang, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp oligofructose, minced garlic
- Seaweed and soup soy sauce, for the soup
- Short rib marinade: 100ml soy sauce, 3 tbsp sugar, 2 tbsp oligofructose, 3 tbsp cooking wine (mirin), 3 tbsp minced garlic, 1 tbsp ginger syrup, 2 tbsp sesame oil, black pepper
- Mustard sauce: 1.5 tbsp prepared yellow mustard, 4 tbsp vinegar, 3 tbsp sugar, 1 tbsp soy sauce, minced garlic
- Garlic chives and sliced onion, to serve
Instructions
Pressure cook the beef short ribs, beef shank, onion, ginger, broth tablets, and water on High-Pressure Steam for 30 minutes.
Remove all the meat, and cool the beef shank quickly in the fridge or freezer.
Skim the fat and impurities from the broth.
Blanch the mung bean jelly, bean sprouts, and shiitake mushrooms in the broth.
Plate the mung bean jelly topped with bean sprouts, shiitake, sauteed carrots, egg garnish, salted cucumber, shredded seaweed, and red pepper threads, then pour over the mung bean jelly sauce.
Blanch the bull kelp and konjac, and serve with the chocojang dipping sauce.
Add seaweed and soup soy sauce to the remaining broth, and pressure cook on High for 10 minutes for the seaweed soup.
Ladle out the seaweed soup, leaving a little broth in the pot.
Add the short ribs back in with the rib marinade and sliced carrots, and braise until reduced.
Thinly slice the cooled beef shank against the grain.
Plate the beef shank with garlic chives and sliced onion, and pour over the mustard sauce.
Transfer the braised short ribs to a serving dish.
