Korean braised beef with gingko nuts

Korean braised beef with gingko nuts

Traditionally this dish is prepared with short ribs, but you can use a cut of meat of your own choice. 

For the marinade
generous 120 ml soy sauce
120 ml sake
2 tbsp palm sugar
2 tbsp honey
1 tbsp sesame oil
4 cloves garlic, crushed 
4 spring onions, trimmed and finely chopped
freshly ground black pepper

1 kg beef, cut into 2 or 3 pieces 
about 12 gingko nuts, shelled
about 12 shiitake mushrooms, trimmed and quartered
1-2 tbsp roasted sesame seeds

In a bowl, mix together soy sauce, sake and sugar until sugar has dissolved. Beat in honey and sesame oil, the stir in garlic and spring onions. Add generous grinding of black pepper. Place ribs in shallow dish and pour marinade over them, rubbing it into incisions. Let marinate for at least 2-3 hours. Transfer ribs and marinade to a wok or heavy-bottomed pot and pour in roughly 800 ml of water. Bring liquid to the boil, then reduce heat, partially cover pot and simmer ribs for 2-3 hours, topping off with more water if necessary. Add gingko nuts and cook for 30 more minutes, then add mushrooms and cook for 15 minutes. Transfer ribs to a serving plate and sprinkle with toasted sesame seeds.

Thanks: www.ghilliebasan.com