추석은 한 해 수확에 감사하고, 가족의 풍요를 기원하는 날입니다. 오늘의 식탁엔, 풍성함을 상징하는 소갈비찜이 오릅니다. 한가위의 의미와 함께 깊은 맛을 담아봅니다.” ________________________________________ 재료 (Ingredients – Serves 2) 소갈비 1kg 무 120g 당근 1/3개 표고버섯 3개 대파 1대 양파 1/2개 꽈리고추 3개 홍고추 1개 밤 6알 대추 4개 물 5컵(5C 권장*) 1차 믹서용 (For the blender) 배 1/2개 양파 1/2개 생강(마늘의 1/2 분량) 마늘 6개 청양고추 1–2개 (영상: 1개 사용) 물 1컵(1C) 양념장 (Sauce) 진간장 1/2컵(1/2C) 황설탕 3T 꿀 3T 맛술 5T 다진 대파 3T 참기름 2T 후추 약간 * 물 4C 권장 이유: 1kg 갈비 + 채소가 들어가며 졸임 시간이 길어집니다. 넉넉히 5C(믹서용 1C 포함)로 시작해 중간에 졸여 농도를 맞추면 안정적입니다. 재료 준비 (Preparation) 갈비 핏물·손질·데치기 — 냉동 갈비 찬물 40분 → 지방 제거·칼집 → 끓는 물 5분 데친 뒤 깨끗이 헹굼. 양념 베이스 — 배·양파·마늘·생강·청양고추(1–2) 곱게 갈아 볼에 담고 — 진간장·황설탕·꿀·맛술·대파·참기름·후추와 섞기. 초기 끓이기(고기) — 큰 팬에 갈비 + 물 5C → 뚜껑 열고 10분 끓인 뒤 뚜껑 닫고 중불 30분 더 끓임. — 중간중간 위에 뜨는 기름은 걷어 맑게 유지. 야채 손질 세트 — 무·당근: 밤 크기 + 모서리 깎기(멘토리: 파손 방지·식감 부드러움·고른 익음). — 표고 4등분 / 고추 어슷 채 / 대파 3cm / 대추 물에 10분. — 고추·파는 한데 버무려 둠(불 꺼진 상태). 공정 (Process) 고기에 무 넣고 10분 → 당근·표고·밤·대추 넣고 20분 더 끓이기. 간 보고 간장·소금으로 맞추기. 고추·파 넣고 버무린 뒤 불 끄기 → 참기름 1T 둘러 마무리(선택, 영상 컷 없음). 준공 (Completion) 부드럽게 익은 갈비와 달큰한 채소가 어우러진 소갈비찜, 오늘의 한가위 풍요와 감사를 담아 완성되었습니다. Here’s a polished English version of your text, keeping the tone warm and ceremonial for Chuseok while preserving the recipe detail: Chuseok is a day to give thanks for the year’s harvest and to wish for the prosperity of family. On today’s table, we serve braised short ribs (Galbijjim), a symbol of abundance. Together with the meaning of Hangawi, the dish carries deep and comforting flavors. Ingredients – Serves 2 Beef short ribs 1 kg Korean radish 120 g Carrot 1/3 piece Shiitake mushrooms 3 Green onion 1 stalk Onion 1/2 Shishito peppers 3 Red chili 1 Chestnuts 6 Jujubes (Korean dates) 4 Water 5 cups (recommended 5C*) For the blender Asian pear 1/2 Onion 1/2 Ginger (half the amount of garlic) Garlic 6 cloves Cheongyang chili 1–2 (video uses 1) Water 1 cup (1C) Sauce Dark soy sauce 1/2 cup (1/2C) Brown sugar 3T Honey 3T Cooking wine (Mirim) 5T Chopped green onion 3T Sesame oil 2T A pinch of black pepper * Recommended water: 4C minimum. Since 1 kg of ribs and vegetables are simmered for a long time, starting with 5C (including 1C for the blender) ensures enough liquid, then reduce as needed for consistency. Preparation Ribs (soaking, trimming, blanching) — Soak frozen ribs in cold water for 40 minutes. Trim excess fat, cut slits, then blanch in boiling water for 5 minutes. Rinse clean. Seasoning base — Blend pear, onion, garlic, ginger, and chili until smooth. — Mix with soy sauce, sugar, honey, cooking wine, chopped green onion, sesame oil, and pepper. Initial simmering (meat) — Place ribs and 5C water in a large pot. Boil uncovered for 10 minutes, then cover and simmer on medium heat for 30 minutes. — Skim off floating fat to keep the broth clear. Vegetables prep — Cut radish and carrot into chestnut-sized pieces, trim corners (mentori technique: prevents breaking, softens texture, and ensures even cooking). — Quarter shiitake, slice chili peppers diagonally, cut green onion into 3 cm pieces, soak jujubes in water for 10 minutes. — Toss peppers and green onion together (to add at the end after turning off heat). Process Add radish to simmering ribs and cook 10 minutes. Add carrot, shiitake, chestnuts, and jujubes, then simmer another 20 minutes. Adjust seasoning with soy sauce or salt. Turn off heat, stir in peppers and green onion, and drizzle 1T sesame oil (optional; omitted in video). Completion Tender short ribs and sweet vegetables come together in harmony. This Galbijjim embodies the abundance and gratitude of Chuseok, beautifully prepared for the holiday table. 음원출처 공유마당 2021 아리랑 응원가 가야금 버전