Korean Braised Short Ribs (Galbi Jjim)
Rich and tender beef short ribs slow-cooked with radish and carrots in a savory soy broth.
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Ingredients
- 3 lbs English-cut beef short ribs
- 1 lb Korean radish (Mu)
- 2 pieces Large carrots
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 3 tbsp Brown sugar
- 0.5 cup Grated Asian pear
- 2 tbsp Minced garlic
- 1 tsp Ginger, grated
- 1 tbsp Toasted sesame oil
- 6 pieces Dried shiitake mushrooms
- 0.25 cup Ginkgo nuts or chestnuts(optional)
Instructions
- 1
Soak the short ribs in cold water for 1 hour to extract excess blood, then blanch in boiling water for 5 minutes and rinse thoroughly.
- 2
Whisk together the soy sauce, mirin, brown sugar, grated pear, garlic, ginger, and sesame oil to create the braising liquid.
- 3
In a heavy-bottomed Dutch oven, arrange the ribs and pour the braising liquid over them, adding enough water to just submerge the meat.
- 4
Bring to a boil, then reduce heat to low and simmer, covered, for 60 minutes, skimming off any fat that rises to the surface.
- 5
Peel the radish and carrots, cutting them into large chunks and rounding the sharp edges with a paring knife to prevent them from breaking during cooking.
- 6
Add the radish, carrots, and rehydrated shiitake mushrooms to the pot and continue to simmer for another 45 minutes.
- 7
Uncover the pot and increase the heat slightly to reduce the sauce until it reaches a thick, glossy glaze consistency.
- 8
Gently fold in the ginkgo nuts or chestnuts during the last 5 minutes of cooking and serve hot with steamed rice.
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