1.2 kg beef ribs cut into bite-sized pieces
600 g of napa cabbage, cut into 3 cm thick slices
1 carrot, peeled and cut into 2 cm thick slices
8 dried mushrooms, rehydrated in warm water, stems removed
2 red bell peppers, seeded
1 large green onion, cut into 5 cm pieces
1 cup beef broth
For the marinade:
1 cup soy sauce
1/3 cup sugar
4 tablespoons rice vinegar
1/2 cup grated daikon radish (optional)
4 tablespoons chopped scallions
2 tablespoons crushed garlic
1 tablespoon toasted sesame oil
1 teaspoon ground black pepper
4 tablespoons Korean chili flakes
1.2 kg beef ribs cut into bite-sized pieces
600 g of napa cabbage, cut into 3 cm thick slices
1 carrot, peeled and cut into 2 cm thick slices
8 dried mushrooms, rehydrated in warm water, stems removed
2 red bell peppers, seeded
1 large green onion, cut into 5 cm pieces
1 cup beef broth
For the marinade:
1 cup soy sauce
1/3 cup sugar
4 tablespoons rice vinegar
1/2 cup grated daikon radish (optional)
4 tablespoons chopped scallions
2 tablespoons crushed garlic
1 tablespoon toasted sesame oil
1 teaspoon ground black pepper
4 tablespoons Korean chili flakes
Soak the beef ribs in cold water for 1 hour to remove excess blood, then drain
Blanch the beef ribs in an aromatized liquid with a hint of green onion, then drain
Reserve 1 cup of the marinade from this step (it should be clear and clean)
Cut the beef ribs into bite-sized pieces to allow the marinade to penetrate better
Combine all the ingredients for the marinade in a bowl
In a pressure cooker, combine the beef and the remaining ingredients
Pour the reserved marinade over the top
Close the lid and cook for about 15 minutes after it comes to a boil.
