Steamed Rib
Ingredients
| 1.2 kg | beef ribs (or pork ribs) | |
| 3 tbsp | 45 ml | Jeong-jong (refined rice wine) |
| 5 tbsp | 75 ml | Jin-gan-jang (thick soy sauce) |
| 1 tbsp | 15 ml | minced garlic |
| 1 tbsp | 15 ml | sesame oil |
| 3 tbsp | 45 ml | onion juice |
| 3 tbsp | 45 ml | pear juice |
| 3 tbsp | 45 ml | sugar |
| 5 tbsp | 75 ml | minced green onion |
| 1 tbsp | 15 ml | gomashio |
| 1 tsp | 5 ml | ground pepper |
| 1 | carrot | |
| 10 | chestnuts | |
| 1 tbsp | 15 ml | ground pine nuts |
Instructions
- Cut ribs into chunks and remove tendon. Place in cold water to draw out the blood.
- Drain and place in a large bowl. Marinade with Jeong-jong and gomashio to make it tender.
- Peel chestnut. Cut any large ones in half. Chop carrots into similar size.
- Combine ribs and all ingredients for sauce. Let it rest for 1 hour and place in the inner pot. (Adding water is not necessary – it cooks with cooking water that is made from ribs and marinade while cooking.)
- Close the lid. Select [Steam cook] using [MENU] button, and set the level to 4 and cooking time to 50 minutes. Press [COOK] button.
- Once the cooker has finished cooking, top with ground pine nuts. Serve.
Notes: We recommend a multi-pressure with a steam cook and cook mode like CUCKOO's 5-Quart Premium Multi-Pressure Cooker (CMC-QSB501S) that produces the most tender ribs that taste like you've tended to them all day.