top of page

Korean Beef Ribs Stew with Ginseng


  • 1kg beef short ribs - cut into pcs, rinsed and soaked for 30mins, then rinse again and drain

  • 14 Chinese mushrooms - soaked till soft, reserve 3 cups of soaking water, remove mushroom stem

  • 100ml light soy sauce

  • 130ml mirin

  • 2 tbsp oyster sauce

  • 1 tbsp fish sauce

  • 10g raw sugar

  • 12 garlic cloves - peeled and minced

  • 2 tbsp minced ginger

  • Pepper

  • 1 radish - peeled and cut into pcs

  • 2 carrots - peeled and cut into pcs

  • 16pc chestnut - peeled

  • 16pcs gingko nuts - soaked in hot water, deseeded

  • 12pcs red dates - deseeded

  • 1 tbsp rice syrup

  • 1 tbsp pine nuts

  • 6 sachets / 60ml Cheong Kwan Jang Korean red ginseng extract

  • Sliced scallions - garnish


  1. Blanch ribs for 3-5mins. Drain and rinse them.

  2. In a large pot, add in ribs, soy sauce, mirin, oyster sauce, fish sauce, sugar, mushroom water, garlic, ginger and pepper. Mix well and let cook covered on medium-high heat for 20mins.

  3. Bring a pot of water to boil. Blanch radish to remove its bitterness. Drain and set aside.

  4. Back to the ribs. Reduce to low heat and add in mushrooms, radish, carrot and chestnuts. Mix well. Let simmer for about 1hr.

  5. Then, add in gingko nuts, red dates and rice syrup. Mix well and let simmer for 10mins.

  6. Turn off the heat and let rest for 10mins.

  7. Add in pine nuts and ginseng extract, mix well. Serve garnished with scallions.

Adapted from themeatmen


bottom of page