Galbijjim (Braised Short Ribs)
A festive Korean braised short rib dish where flanken-cut or English-cut beef ribs are slow-simmered in a rich soy-pear sauce with carrots and mushrooms until fall-off-the-bone tender. Plan ahead: the braise takes about 2 hours.
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Ingredients
- 4 lbs beef short ribs, cut into 2-in pieces
- 1/2 cup soy sauce
- 1 Asian pear (or Bosc pear), peeled, grated
- 2 tbsp granulated sugar
- 2 tsp toasted sesame oil
- 8 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1/2 tsp black pepper, freshly ground
- 2 cups water
- 2 carrots, cut into 1-in pieces
- 8 dried shiitake mushrooms, soaked, stems removed
- 8 oz daikon radish, cut into 1-in pieces
- 4 scallions, sliced, for garnish
- 2 tsp toasted sesame seeds
Instructions
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1
Soak 4 lbs cut into 2-in pieces beef short ribs in cold water for 30 minutes to draw out blood. Drain and rinse.
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2
Place beef short ribs in a large pot, cover with fresh cold water, and bring to a boil. Blanch for 5 minutes, skimming foam. Drain and rinse again.
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3
In a bowl, mix 1/2 cup soy sauce, 1 peeled, grated Asian pear (or Bosc pear), 2 tbsp granulated sugar, 2 tsp toasted sesame oil, 8 minced garlic cloves, 2 tsp grated fresh ginger, and 1/2 tsp freshly ground black pepper to make the braising sauce.
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4
Return beef short ribs to the pot. Pour in the braising sauce and 2 cups water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour.
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5
Add 2 cut into 1-in pieces carrots, 8 soaked, stems removed dried shiitake mushrooms, and 8 oz cut into 1-in pieces daikon radish. Continue to simmer covered until the ribs are very tender and the meat reaches an internal temperature of at least 195°F (90°C), about 45 to 60 more minutes.
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6
Uncover and increase heat to medium. Simmer until the sauce thickens and coats the ribs, about 10 minutes.
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7
Transfer to a serving dish and garnish with 4 sliced, for garnish scallions and 2 tsp toasted sesame seeds. Serve with steamed rice.
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