Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 lbs of beef short ribs and 1.0 lb of bone-in chicken thighs under cold water, then pat them dry with paper towels.

2. 2

   Whisk together 0.5 cup of soy sauce, 0.25 cup of mirin, 3.0 tbsp of brown sugar, 4.0 minced garlic cloves, 1.0 tbsp of grated fresh ginger, 1.0 tbsp of sesame oil, and 0.5 tsp of black pepper in a large bowl to create the marinade.

3. 3

   Add the short ribs and chicken thighs to the marinade, ensuring they are well coated, then cover the bowl and refrigerate for at least 1 hour.

4. 4

   Transfer the marinated meat and all the marinade into a large pot or Dutch oven, add 3.0 cups of water, and bring the mixture to a boil over high heat.

5. 5

   Reduce the heat to low, stir in 2 medium carrots cut into chunks, 2 potatoes quartered, and 1 white onion cut into wedges, then cover and simmer for 1 hour and 30 minutes, stirring occasionally.

6. 6

   Add 6 rehydrated and stemmed dried shiitake mushrooms to the pot and continue to simmer for an additional 20 minutes until the meat is tender and the vegetables are cooked through.

7. 7

   Garnish the finished Korean simmered chicken and short rib with 2 chopped scallions before serving hot with steamed rice.