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Korean restaurant Bibigo shared this delicious short ribs recipe with us, and we recommend you make it for dinner as soon as possible. They are so full of flavor, and just in a few steps you can create this restaurant-quality dish at home. Braising this cut of meat makes it tender and juicy, taking an inexpensive cut of meat to the next level.
RECIPE: Braised Beef Short Ribs
1.5 lb beef short ribs
½ cup peeled daikon radish
¼ cup peeled shallots
4 green beans
2 kkwari chilies (a wrinkled, mild chili)
1 mini carrot
6 teaspoons dark soy sauce (jin ganjang)
6 teaspoons sugar
8-10 cups water
¼ cup peeled Asian pear
¼ cup onion
2 ¾ cups Bibigo Korean BBQ Sauce (original)
6 teaspoons sugar
8 cups water
Soak the short ribs in cold water for 1 hour.
Cut the daikon radish into quarters and trim the edges to make them smooth.
Cut the shallot in half. Trim the ends of the green beans and kkwari chilies and cutthem into long pieces.
Put the soy sauce, sugar and 1 ¼ cups water in a pot and boil the daikon radish over highheat for 25 minutes. Add the mini carrot, chestnut and shallot and boil for 10 minutes.
To make the galbijjim sauce, mix the Asian pear, onion, sugar and 8 cups of waterin a blender, and combine with the Bibigo Korean BBQ Sauce in a bowl.
Boil the short ribs for 5 minutes and rinse in cold water. Boil the short ribs againin 8-10 cups water for 30 minutes over medium heat, and rinse them in running water toremove the fat.
In a pot, add the short ribs and the galbijjim sauce and cook over high heat.When the sauce begins to boil, reduce to medium heat and cook until the meatsoftens. Add the daikon radish, shallot, green beans and kkwari chilies and cookfor an additional 5 minutes.
Recipe and image via Bibigo. Visit their locations inWestwood, Century City and Beverly Hills, CA.