Galbi-jjim (Braised Short Ribs)

Ingredients

• 700 g Beef short ribs (English cut)
• 1 Asian pear, grated
• 80 ml Soy sauce
• 60 ml Rice wine (mirin)
• 2 tbsp Brown sugar
• 6 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Sesame oil
• 1/2 tsp Black pepper
• 500 ml Water or beef broth
• 1 Carrot, cut into chunks
• 200 g Korean radish or daikon, chunks
• 100 g Chestnuts, peeled(optional)
• 6 Dried jujubes(optional)
• 2 Green onions, sliced
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Soak the short ribs in cold water for 30 minutes to draw out blood, changing the water once. Meanwhile, grate the pear and mix it with soy sauce, rice wine, brown sugar, garlic, ginger, sesame oil, and black pepper to make the marinade.

2. 2

   Blanch the ribs in boiling water for 10 minutes, skimming foam, then rinse under cold water and trim excess fat.

3. 3

   Combine the ribs and marinade in a heavy pot or Dutch oven with water or broth. Bring to a boil, then reduce to a low simmer, cover, and cook for 90 minutes, stirring occasionally.

4. 4

   Add the carrot, radish, chestnuts, and jujubes. Simmer uncovered for another 40-50 minutes, until the sauce reduces to a glossy glaze and the meat is fork-tender.

5. 5

   Skim fat, adjust seasoning, and rest 10 minutes. Garnish with green onions and sesame seeds before serving with rice.