Galbijjim

Braised short ribs in soy, pear and garlic.

Ingredients

• 1.5 kg Beef short ribs
• ¾ cup Soy sauce
• 1 Asian pear
• 1 Onion
• 10 cloves Garlic
• 2 tbsp Ginger
• 3 tbsp Brown sugar
• 2 Carrots
• 300 g Radish
• 1 cup Chestnuts
• 6 Jujube dates
• 2 tbsp Sesame oil
• 4 cups Water

Method

1. Soak the ribs — Soak in cold water 1 hour to draw out blood, changing the water twice — this keeps the sauce clean.
2. Blanch — Boil 10 minutes and rinse the ribs and pot.
3. Make the braise — Blend the pear, onion, garlic and ginger with soy and sugar.
4. Braise — Add to the ribs with water and simmer 1½ hours.
5. Add vegetables — Add the chunked carrot, radish, chestnuts and dates and cook 40 minutes.
6. Reduce — Uncover and reduce until the sauce glazes the ribs.
7. Galbijjim is ready — Finish with sesame oil and serve.

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• Korean Fried Chicken
• Kimchi Jjigae
• Bulgogi
• Tteokbokki
• Japchae