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Celebrity chef shares his Franco-Korean recipe for Korean boeuf bourguignon ahead of Olympics

Beef bourguignon meets braised Korean short ribs in chef Pierre Sang Boyer's Franco-Korean dish. — Pic courtesy of Korean Food Promotion Institute
Beef bourguignon meets braised Korean short ribs in chef Pierre Sang Boyer's Franco-Korean dish. — Pic courtesy of Korean Food Promotion Institute

SEOUL, Jan 27 — It’s the best of both French and Korean worlds: Beef bourguignon meets Korean braised short ribs. Ahead of the PyeongChang Olympics next month, Franco-Korean chef Pierre Sang Boyer—a celebrity in France for his appearances on the French edition of Top Chef—shares a recipe he created to pay homage to his French and Korean heritage (Boyer is a Korean adoptee of French parents). Beef short ribs are served on a bed of lentils, spiked with shards of kimchi. 

Galbi jjim, or braised beef short ribs

Ingredients:

Kimchi Lentils 

200g Lentilles vertes du puy 

200g kimchi 

100g butter

Salt

Braised beef short ribs recipe (galbi jjim)

400g beef short ribs

4 cups water

2 Shiitake mushrooms 

100g white radish

70g carrots

4 chestnuts

4 Jujubes also known as red, Chinese or Korean dates 

8 ginkgo nuts (optional) 

1 tsp pine nuts

Marinade or sauce 

1 tbsp. Sesame oil

2 tsp soy sauce 

1 tbsp. sugar

1 tsp honey 

50g pear juice (100g pear) 

½ tbsp. garlic 

½ tbsp. ground sesame

1 tsp rice wine

Pepper

Kimchi lentils

Finely dice the kimchi. Place the kimchi, butter and lentils in a pot and cover with water. Bring to a boil and simmer for 20 to 30 minutes. Drain and set aside.

Galbi Jjim

Cut the short ribs in 5 cm pieces (lengthwise) and remove fat and any connective tissue. Submerge meat in fresh water for three hours, changing water every hour. Score the meat in 1.5 cm incisions. Peel carrots and chestnuts. Wipe Chinese dates with wet cloth. Pre-heat oil in a frying pan and sauté gingko nuts for 2 minutes over medium heat, while maintaining green color and remove skin. 

Heat water on high for three minutes. When water comes to a boil, cook the beef for 2 minutes, drain and rinse. Pour new water into a pot and place ribs into pot. Bring to a boil and reduce heat to medium and simmer for 20 minutes. Pull out meat, refrigerate to solidify fats, and filter broth through sieve. Place the ribs in a pot with half the sauce and let marinate for 10 minutes. Add the broth, and heat for three minutes. Bring the liquid to a roiling boil, reduce heat to medium and cook for another 20 minutes. When the meat has cooked through, keep on the heat until liquid has reduced by half, and add dates, mushrooms, carrots, chestnuts. When the liquid is nearly all reduced, mix the ribs with the remaining sauce. Top with pine nuts and ginkgo nuts for garnish. — AFP-Relaxnews

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