Red Braised Dog Meat

Name: Red Braised Dog Meat
Prep time: 4 h 20 min
Cook time: 2 h
Total time: 6 h 20 min
Cuisine: Chinese
Ingredients: 500 g Dog meat (fresh, cut into medium chunks); 50 g Sesame oil; 50 g Scallion (peeled, washed, cut into sections); 25 g Ginger (peeled, washed, cut into chunks); 50 g Garlic (peeled, washed, sliced); 5 g MSG (monosodium glutamate); 50 g Cooking wine; 15 g Starch (for thickening); 50 g Red sauce (homemade); 5 g Star anise; 25 g Sugar; 5 g Cinnamon bark; 250 ml Dog bone broth; 2 Dried chili (stems removed, washed, cut into sections); 25 g Soybean paste (Korean-style stew paste); 50 g Soy sauce; 20 g Fine salt

Tender, fall-off-the-bone dog meat in a richly colored, flavorful Korean stew.

6h 20m

Easy

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Ingredients

Dog meat (fresh, cut into medium chunks) 500 g

Sesame oil 50 g

Scallion (peeled, washed, cut into sections) 50 g

Ginger (peeled, washed, cut into chunks) 25 g

Garlic (peeled, washed, sliced) 50 g

MSG (monosodium glutamate) 5 g

Cooking wine 50 g

Starch (for thickening) 15 g

Red sauce (homemade) 50 g

Star anise 5 g

Sugar 25 g

Cinnamon bark 5 g

Dog bone broth 250 ml

Dried chili (stems removed, washed, cut into sections) 2

Soybean paste (Korean-style stew paste) 25 g

Soy sauce 50 g

Fine salt 20 g

Instructions

Soaking the dog meat

Soak the fresh dog meat (cut into medium chunks) in clean water for 4 hours, then remove, rinse well, and drain off the excess water.

Initial boiling

Place water in a pot, add the dog meat chunks, bring to a boil, skim off the foam, and cook until thoroughly done. Remove, rinse in clean water, drain, and set aside.

Preparing the aromatics

Peel and wash the scallion, then cut into sections; peel and wash the ginger, then cut into chunks; remove the stems from the dried chilies, wash, and cut into sections; peel and wash the garlic, then slice. Set aside.

Stir-frying and braising

Heat a wok, add the sesame oil and heat to about 50% hot, then add the star anise, scallion sections, ginger chunks, garlic slices, chili sections, and cinnamon bark, and stir-fry until fragrant. Add the soybean paste, cooking wine, soy sauce, the dog meat chunks, and an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer until about 80% done. Remove and discard the star anise, scallion sections, ginger chunks, garlic slices, and chili sections. Transfer the dog meat into a ceramic bowl, add the red sauce, dog bone broth, MSG, cooking wine, and fine salt, and steam until soft and tender. Remove, pour into the wok, bring to a boil over high heat, reduce and concentrate the sauce, thicken with a starch slurry, drizzle in sesame oil, toss to combine evenly, and serve.