@900___2a: #CapCut

𖤐༺المصمم شبل༻𖤐

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Tuesday 08 September 2026 17:13:54 GMT

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N :

كفو والله

2026-09-09 14:26:32

2

كروري ليحبهمuser6595332316113 :

ر دن عل ط💔💔💔

2026-09-09 21:39:59

1

Ⓜ️ملاكي 💍 :

أي والله

2026-09-09 05:39:46

1

حاج بيان :

نعم واقع حالي نعم أي

2026-09-09 12:49:50

1

زنوبه :

[مؤثر][مؤثر][مؤثر]

2026-09-08 19:49:31

2

ابو فرقان السيد :

🌹🌹🌹🥰🥰🥰

2026-09-08 18:09:39

1

زوجي سندي :

👍👍

2026-09-10 16:02:00

0

كابوس :

👍👍

2026-09-10 09:03:15

0

مسلم 🍋😘 :

🥰🥰🥰

2026-09-08 18:30:49

1

عبودي :

❤️❤️❤️

2026-09-10 13:37:16

0

حسين الباشة :

🤪🤪🤪

2026-09-08 18:58:24

1

ياعلي :

🥰🥰🥰

2026-09-10 11:05:59

0

ألم الفراق, :

@@سٍاحرة الجنوب 🤍.

2026-09-10 11:00:32

0

❕ :

🥺🥺🥺

2026-09-09 16:15:36

0

ملكه سواد :

🥰🥰🥰

2026-09-10 00:40:50

0

كرار علي السويعدي🥊🇮🇶💪 :

🥰🥰🥰

2026-09-09 23:05:28

0

الـ⃪ـ ࢪ⃪ـ᭟ـيس. ☠ :

😁😁😁

2026-09-09 20:51:18

0

رحيم ❤️‍🔥❤️‍🔥 :

🥰🥰🥰

2026-09-09 17:16:21

0

محمد علي :

[مؤثر][مؤثر][مؤثر]

2026-09-10 11:30:48

0

مظهر الجغيفي :

🥰🥰🥰

2026-09-09 13:25:59

0

سيد اركان :

[مؤثر][مؤثر][مؤثر]

2026-09-09 06:32:21

0

꧁༺المصمم كابوس༻꧂ :

🌹🌹🌹

2026-09-08 20:44:56

1

زنوبه :

[بريء][بريء][بريء]

2026-09-08 19:49:29

0

حسـآنيـﮯ🇮🇶 :

😎

2026-09-10 16:26:18

0

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Korean Braised Short Ribs (Galbi Jjim) Ingredients 1. 4 lb beef short ribs, cut into 2-inch pieces 2. 1 large Korean radish (mu), peeled and cut into chunks 3. 2 large carrots, cut into thick rounds 4. 8 dried jujubes 5. 10 whole chestnuts, peeled 6. 8 ginkgo nuts 7. 1/2 cup soy sauce 8. 3 tablespoons brown sugar 9. 2 tablespoons honey 10. 2 tablespoons sesame oil 11. 1 tablespoon minced garlic 12. 1 tablespoon freshly grated ginger 13. 1 Asian pear, grated 14. 2 tablespoons rice wine (mirin) 15. 1 teaspoon black pepper 16. 2 cups water 17. 1 tablespoon toasted sesame seeds 18. 2 green onions, sliced Recipe 1. Soak the short ribs in cold water for 2 hours, changing the water every 30 minutes to remove excess blood. 2. Bring a large pot of water to a boil and blanch the short ribs for 5 minutes, then drain and rinse under cold water. 3. In a bowl, combine soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, grated Asian pear, rice wine, and black pepper to make the braising sauce. 4. Place the blanched short ribs in a large heavy-bottomed pot or Dutch oven. 5. Pour the braising sauce and 2 cups of water over the ribs and bring to a boil. 6. Reduce heat to low, cover, and simmer for 1 hour, turning the ribs occasionally. 7. Add the Korean radish chunks and carrot rounds, cover, and continue braising for another 30 minutes. 8. Add the dried jujubes, chestnuts, and ginkgo nuts and braise for a final 20 minutes until everything is tender. 9. Remove the lid and increase heat to medium, letting the sauce reduce and thicken for about 10 minutes, basting the ribs as it cooks down. 10. The sauce should become glossy and coat the ribs like a sticky glaze. 11. Transfer to a large serving bowl and garnish with toasted sesame seeds and sliced green onions. 12. Serve immediately with steamed white rice. Follow this account for more incredible restaurant-style recipes you will want to make again and again.

Korean Braised Short Ribs (Galbi Jjim) Ingredients 1. 4 lb beef short ribs, cut into 2-inch pieces 2. 1 large Korean radish (mu), peeled and cut into chunks 3. 2 large carrots, cut into thick rounds 4. 8 dried jujubes 5. 10 whole chestnuts, peeled 6. 8 ginkgo nuts 7. 1/2 cup soy sauce 8. 3 tablespoons brown sugar 9. 2 tablespoons honey 10. 2 tablespoons sesame oil 11. 1 tablespoon minced garlic 12. 1 tablespoon freshly grated ginger 13. 1 Asian pear, grated 14. 2 tablespoons rice wine (mirin) 15. 1 teaspoon black pepper 16. 2 cups water 17. 1 tablespoon toasted sesame seeds 18. 2 green onions, sliced Recipe 1. Soak the short ribs in cold water for 2 hours, changing the water every 30 minutes to remove excess blood. 2. Bring a large pot of water to a boil and blanch the short ribs for 5 minutes, then drain and rinse under cold water. 3. In a bowl, combine soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, grated Asian pear, rice wine, and black pepper to make the braising sauce. 4. Place the blanched short ribs in a large heavy-bottomed pot or Dutch oven. 5. Pour the braising sauce and 2 cups of water over the ribs and bring to a boil. 6. Reduce heat to low, cover, and simmer for 1 hour, turning the ribs occasionally. 7. Add the Korean radish chunks and carrot rounds, cover, and continue braising for another 30 minutes. 8. Add the dried jujubes, chestnuts, and ginkgo nuts and braise for a final 20 minutes until everything is tender. 9. Remove the lid and increase heat to medium, letting the sauce reduce and thicken for about 10 minutes, basting the ribs as it cooks down. 10. The sauce should become glossy and coat the ribs like a sticky glaze. 11. Transfer to a large serving bowl and garnish with toasted sesame seeds and sliced green onions. 12. Serve immediately with steamed white rice. Follow this account for more incredible restaurant-style recipes you will want to make again and again.

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above the storm ✈️

above the storm ✈️

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