Here is a concise summary of the provided transcript:
**Recipe:** Galbi-jjim (Braised Beef Short Ribs)
**Servings:** 4
**Key Ingredients:**
* 2 lbs Beef Short Ribs
* Vegetables (carrot, radish, shiitake mushrooms, chestnuts)
* Seasonings (soy sauce, mirim, Swerve, garlic, ginger, black pepper)
* Garnishes (ginkgo nuts, pine nuts, jujubes)
**Cooking Process:**
1. Blanch short ribs (5 minutes)
2. Prepare sauce with soy sauce, mirim, Swerve, garlic, and ginger
3. Add blanched ribs, vegetables, and sauce to a pot; cook on medium-high (20 minutes) then low heat (1 hour)
4. Add jujubes and glaze with rice syrup (additional 10 minutes)
5. Garnish with toasted ginkgo nuts, pine nuts, and serve
**Notes:**
* A special occasion dish in Korean cuisine
* Can be challenging to make, but the video aims to guide through the process
* Part of the creator's upcoming cookbook recipe collection
Here are the key facts extracted from the text, keeping each fact as a short sentence and numbered for reference:
**Ingredients**
1. The dish being made is Galbi-Jjim, braised beef short ribs.
2. The recipe uses 2 pounds of beef short ribs.
3. Other ingredients include:
* Shiitake mushrooms
* Carrots
* Radish
* Chestnuts
* Ginkgo nuts
* Pine nuts
* Jujubes
* Garlic
* Ginger
* Soy sauce
* Mirim (cooking wine)
* Swerve (zero-calorie sugar replacement)
* Ground black pepper
* Salt
* Rice syrup
**Cooking Process**
4. The beef short ribs are soaked in cold water for about 1 hour to remove blood.
5. The ribs are then blanched for 5 minutes.
6. The sauce is made with soy sauce, mirim, Swerve, garlic, ginger, and ground black pepper.
7. The dish is cooked over medium-high heat for 20 minutes, then simmered over low heat.
8. Vegetables and chestnuts are added after the initial 20 minutes of cooking.
9. The dish is simmered for a total of 1 hour, with occasional stirring.
10. Jujubes are added in the last 10 minutes of cooking, along with rice syrup for glazing.
**Servings and Presentation**
11. The recipe serves 4 people.
12. The dish is typically served with kimchi, side dishes, rice, and soup for a complete Korean table setting.
13. Ginkgo nuts and pine nuts are used as a last-minute garnish.
**Miscellaneous**
14. The recipe is considered suitable for special occasions.
15. Fresh chestnuts can be peeled by cutting off the top and pointed part, then peeling both sides.
16. Frozen chestnuts are also available and can be used as a substitute.
17. Ginkgo nuts can be purchased frozen from Korean stores or bought fresh and then frozen.