Korean

Galbijjim (Braised Short Ribs)

Name: Galbijjim (Braised Short Ribs)
Total time: 120 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1.5kg bone-in beef short ribs (cut into 2-inch pieces); 1/2 cup soy sauce; 1/4 cup brown sugar; 1/2 Asian pear (peeled and cored); 1/2 onion; 6 cloves garlic; 1 large carrot (cut into 1-inch chunks with rounded edges); 1 cup Korean radish (mu; cut into 1-inch chunks); 8 peeled chestnuts; 2 tbsp sesame oil

A luxurious dish of braised beef short ribs with a sweet and savory sauce, often prepared for holidays.

120 minutes

Serves 8

Dinner/Special

Contains common allergens

Sesame Soy Tree nut Wheat

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Instructions

6 steps

1
Submerge the short ribs in cold water for 30 minutes to draw out excess blood. Drain, then boil the ribs in a large pot of water for 5-7 minutes to remove impurities. Drain again and rinse the ribs thoroughly under cold running water.

2
In a blender, puree the Asian pear, onion, and garlic until completely smooth. Mix the puree with the soy sauce, brown sugar, and sesame oil.
3
Place the cleaned ribs in a heavy-bottomed pot or Dutch oven, pour the marinade over them, and add 2 cups of water. Bring to a boil over medium-high heat.
4
Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour, stirring occasionally to ensure even cooking.
5
Add the carved chunks of carrot, Korean radish, and peeled chestnuts to the pot.
6
Leave the pot uncovered and increase the heat to medium. Simmer for an additional 30-40 minutes until the vegetables are tender, the meat is falling off the bone, and the sauce has reduced to a thick, glossy glaze.

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