Korean Braised Short Ribs Galbi Jjim

Ingredients

• 3 lbs Beef short ribs, bone-in
• 0.5 cup Soy sauce
• 0.25 cup Brown sugar
• 0.5 cup Korean pear, grated
• 3 tbsp Garlic, minced
• 2 tbsp Sesame oil
• 2 pieces Large carrots, cut into chunks
• 1 cup Daikon radish, cut into chunks
• 6 pieces Dried shiitake mushrooms(optional)
• 3 stalks Green onions, chopped
• 2 cups Water or beef broth
• 1 tsp Ginger, minced

Instructions

1. 1

   Soak the short ribs in cold water for 30 minutes to remove excess blood, then drain and rinse.

2. 2

   Parboil the ribs in a large pot of boiling water for 5-8 minutes, then rinse again to remove impurities and fat.

3. 3

   In a bowl, whisk together soy sauce, brown sugar, grated pear, garlic, ginger, and sesame oil to create the marinade.

4. 4

   In a heavy-bottomed pot or Dutch oven, combine the parboiled ribs, the marinade, and 2 cups of water.

5. 5

   Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

6. 6

   Add the carrots, radish, and mushrooms to the pot and continue simmering for another 30 minutes until the meat is very tender.

7. 7

   Increase heat slightly and cook uncovered for 5-10 minutes to reduce the sauce until it is thick and glossy.

8. 8

   Garnish with chopped green onions and serve hot with steamed white rice.