Braised Beef Short Ribs (Galbijjim)
Beef short ribs slowly braised until fork-tender. Rich and deeply savory, worthy of both holiday tables and housewarming feasts.
Ingredients
Beef short ribs
- Beef short ribs1kg
Vegetables
- Korean radish1/4
- Shiitake mushrooms6
- Carrot1
- Chestnuts10
- Red chili1
- Green onion1 stalk
- Onion1
Sauce
- Soy sauce5 tbsp
- Pear juice1 cup
- Sugar1 tbsp
- Cooking wine4 tbsp
- Oligo syrup3 Tbsp
- Chopped green onion2 tbsp
- Minced garlic1 tbsp
- Ginger juice1 tbsp
- Black pepperA pinch
- Sesame oilA pinch
Directions
- 1
Prepare all the ingredients. Soak the ribs in cold water for 30 minutes to draw out the blood, then blanch briefly in boiling water and rinse in cold water to remove impurities.
- 2
Put the ribs and aromatics for boiling in a pot, pour in 2 liters of water, and boil for at least 1 hour. Lift out the meat, score it against the grain, and strain the cooking broth to set aside.
- 3
Cut the radish and carrot into bite-sized pieces and round off the edges, quarter the shiitake mushrooms, and slice the red chili diagonally.
- 4
Grate the pear and mix it evenly with the braising sauce ingredients, then add the ribs and marinate for at least 30 minutes.
- 5
Put the marinated ribs and 3 cups of the reserved rib broth in a pot and boil over high heat for about 20 minutes.
- 6
Add the prepared vegetables and simmer over medium heat for another 15–20 minutes, then drizzle with sesame oil to finish.