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Short Rib & Eggplant Stew

Ingredients

  • 1 kg bone-in short rib sliced into long strips along the length of the bone
  • 1/2 an Asian pear grated (can sub with an Anjou pear)
  • 1/2 medium onion grated
  • 1 thumb ginger grated, optional
  • 2 tbsp salt
  • 1 large eggplant chopped into large chunks
  • 1 tbsp gochujang adjust to taste
  • 2 tbsp soy sauce adjust to taste
  • 1 tbsp oyster sauce adjust to taste
  • 1 tbsp mirin adjust to taste
  • 2 tsp brown sugar adjust to taste
  • 10~15 peeled gingko nuts* optional, can be found at your local Asian grocery store
  • 1 large eggplant chopped
  • 1 medium carrot peeled and julienned
  • 50 g mini king oyster mushrooms sliced (can sub for any other meaty mushroom)
  • 2 stalks green onion bias cut (cut diagonally)
  • 1 tbsp cooking oil

Instructions

  • Heat oil in a large wide Dutch oven (or just a heavy pot) on medium high.
  • Salt the short rib on all sides. Add the slices to the pot and sear until a golden brown crust forms all over.
  • Add the grated pear, ginger, and onion. Add enough water to just barely cover the short rib. Bring to a boil and then lower the heat to reduce to a simmer. Deglaze (i.e scrape up all the brown bits on the bottom of the pot), cover the pot and simmer for three hours.
  • Remove the beef once tender and take the bones out (& the connective tissues). Set the meat aside.
  • Strain the grated ingredients out of the soup with a mesh strainer and a ladle (or just...skim? I guess? If you don't have a strainer...get one).
  • Add gochujang, soy sauce, oyster sauce, mirin, and brown sugar to the liquid. Then turn up the heat and begin to reduce the liquid. Add the gingko nuts before you begin. Stir frequently as you reduce the liquid to avoid burning, and add the eggplants halfway through. The whole process should take about 10~20 minutes depending on the surface area of your pot. Have patience and don't turn the heat up too high (70~80% of the max) unless you want some burnt eggplants.
  • When the liquid is reduced (thick enough to coat the back of a spoon), add the meat back in along with the carrots and mushroom. Reduce the heat back to medium and mix well. Break up the meat into smaller chunks, it should be tender enough to fall apart easily.
  • Add the green onions and serve. Enjoy!

Notes

* Warning: Gingko nuts are are toxic when raw so do not consume unless fully cooked. Take note that children should not eat more than 5 a day, and adults more than 10 a day for a prolonged period of time. Large quantities of gingko nuts can induce poisoning.