Weekly Recipe: Short Rib Soybean Stew by Yoon Haeundae Galbi

When the wind outside gets just the tiniest bit chilly, we’re ready to curl up in a blanket and bury our face in a warm bowl of stew—especially one as delicious as the short rib soybean stew from Yoon Haeundae Galbi in New York City.

Owner and founder Bobby Yoon opened the little taste of Korea as a means to carry on his grandfather's legacy, and this stew in particular is a big part of that heritage.

"This recipe has been in my family since before I was born,” Yoon says. “I included it on our menu as an ode to my grandfather’s restaurant in Busan, South Korea—Haeundae Somunnan Amso Galbijib—which opened in 1964, where the stew is also available.”

See also: Weekly Recipe: 'Outrageous' BBQ Nachos by Virgil's

Perfected alongside Yoon Head Chef Alan Johnson, the combo of melt-in-your-mouth meat, hearty potatoes and flavorful broth creates a warm hug in a bowl. Of course, you can’t exactly curl up with a blanket at Yoon Haeundae Galbi, but Mr. Yoon was kind enough to share the recipe with readers, so you can have this South Korean treat any time of year and enjoy it on your couch—should you so choose.

“A tip is to not over boil the stew, as the starch from the potatoes and soybean paste will make the stew too thick,” Yoon says. “A fun and different way to eat it is to flatten a potato over white rice, sprinkle salt on top, and enjoy! It’s the perfect combination of starch, carbs and salt."

This family recipe serves two and is best served warm and right away. Get cozy with the delectable stew below!

Short Rib Soybean Stew

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Ingredients

• 2 pounds (4 pieces, cut into 2-inch chunks) of short rib (bone-in)
• 1 jalapeno, diced, remove the seeds
• 1 pack of firm tofu
• 1 yellow potato, peeled and cubed
• 1 cup of fermented soybean paste
• 1 yellow onion, diced
• Small bunch scallion for garnish, julienned

Directions

1. Place short rib in a bowl with water and let rest for 30 minutes before cooking. Drain and discard bone scraps and residual blood.
2. Fill a medium sized pot with water (approximately 3 to 4 cups) and bring to a boil. Add the short rib, diced jalapeno and fermented soybean paste. Reduce to low and simmer for 30 minutes.
3. Remove jalapeno and then add potato, firm tofu, fermented soybean paste and onion. Cook for approximately 20 minutes (until the potato is soft).
4. When ready, top with scallion and serve warm.

Visit Yoon in New York City and online for more delicious South Korean favorites.