I'm going to parboil the back ribs first.
I put onion, green onion, whole pepper, garlic, jujube, milk vetch root, and cooking wine and boiled water first.
If you parboil it like this, you can make braised short ribs.

I'll put back ribs when it boils.
Blanch for about 10 minutes.

Drain the blanched back ribs and rinse them with cold water.

Let's make galbi sauce.
When my mom makes galbi seasoning, she always grinds carrots and radish and puts them in. I copy her, too~LOL
Carrots that go into ribs.. I don't eat it often.
If you grind it all up and put it in, even if you eat the soup, it tastes clean.
And! The soft sweetness of carrots and radishes makes it a delicious galbi seasoning!
I used pear juice instead of pear.
If you add pear juice without water, it grinds much better when you mix it in a blender
The sweetness is softer.
If you don't have pear juice, add pear juice!

It's all ground.
The color is over because of the carrot
Add more soy sauce plum extract, honey, pepper, and mix~
Instead of sugar, I added plum extract and honey.
The base is sweet because of carrot and pear juice Please control your sugar level!

Put the seasoning in the blanched and washed back ribs and marinate them for about an hour.

I'm going to put in marinated grilled back ribs and boil it
Cover and simmer for about an hour.
There's plenty of ground vegetables in it, so the water will come out.
Bring to a boil over medium-low heat.
Please rummage through it from time to time and make sure it doesn't get pressed.

Boil for about 30 minutes, then add chestnuts and simmer for another 2-30 minutes.
If you put chestnuts in from the beginning and boil them, they'll be crushed later.
Balm with galbi sauce is so good~
The longer you boil it, the softer the meat becomes
If you make it today, eat it, and boil it the next day, it's delicious!!