Soemeori Pyeonyuk (sliced boiled ox-head meat)

Beef ribs are cut into appropriate pieces, put in a pot with water and boiled. After seasonings added, radish, carrots, shiitake mushrooms, and gingko nuts are put in the pot and cooked until it becomes tender.

* Depending on the preference, shiitake mushroom or gingko nuts can be omitted. Walnut can be used instead.

* Gingko nuts are rich in carbohydrates, mostly starchy. It also contains lecithin, one of the elements of the nervous sytem, and ergosterol that is transformed into vitamin D. It has high-quality protein and unique aroma.


Ingredients

beef ribs 600g, water 4 cups, radish 300g, carrot 200g, 8 shiitake mushrooms, 1 egg, 10 chestnuts, 10 gingkos Meatball seasonings: salts 1 tsp, chopped green onions 2 tsp, chopped garlic 1 tsp, sesame oil 1 tsp, black pepper

Seasonings: soy sauce 6 Tbsp, grated pear 6 Tbsp, sugar 3 Tbsp, chopped green onions 2 Tbsp, chopped garlic 2 Tbsp, sesame oil 1 Tbsp, crushed sesame seeds 1 Tbsp, black pepper


Directions

1) Cut the beef ribs into 5cm length, and soak it in cool water to dissolve out the blood. Drain the water and boil the ribs with 4 cups of water. Trim out the tough tendons or excess fat on ribs, and make incisions 2 cm apart. Skim the fat on the surface of the stock.

2) Peal the pear. Grate it to make seasonings.

3) Put the boiled ribs in a pot, pour 2/3 of seasonings, mix well, pour 2 cups of beef stock, and boil on a medium heat. Upon boiling, reduce the heat and simmer until ribs are tender.

4) Cut the radish and carrots into 3x3cm-size cubes. Round the edges, boil in water. Slice the moistened shiitake mushrooms into the shape of gingko leaves.

5) When ribs are tender and the liquid is almost gone, add boiled radish, carrots, shiitake mushrooms, remaining seasonings and stock. Mix well and simmer on a low heat.

6) When ribs are shiny and seasonings have penetrated, add chestnuts and gingkos. When serving, put the egg strips for garnish.