Galbijjim (Braised Beef Short Ribs)

Tender meat that falls off the bone, coated in a dark, glossy, and syrupy sauce. The balance between salty soy and sugar is enhanced by the aroma of toasted sesame oil.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 786
• Protein: 51 g
• Carbs: 28 g
• Fat: 53 g

Ingredients

• 1 kg Beef rib ( cut into 5cm pieces )
• 100 ml Korean soy sauce
• 3 tbsp Brown sugar
• 4 piece Garlic ( minced )
• 1 tsp Ginger ground
• 2 tbsp mirin
• 500 ml Mineral water
• 200 g Korean radish ( large rounded cubes )
• 2 piece Carrot ( large rounded chunks )
• 6 piece shiitake mushroom ( scored with a cross )
• 1 tbsp Sesame oil
• 1 pinch Black pepper ground
• 1 piece Nashi Pear ( grated or pureed )

Instructions

1. Soak the meat

   Place the beef short rib pieces in cold water for 30 minutes to extract residual blood. Drain and rinse with clear water.

2. Blanch

   Submerge the meat in a large pot of boiling water. Boil for 5 to 8 minutes until grey foam rises. Drain and rinse each piece individually to remove impurities.

3. Prepare the braising base

   In a bowl, mix the Korean soy sauce, brown sugar, minced garlic, ginger, mirin, pepper, and grated nashi pear. The sauce should be dark and homogeneous.

4. Start cooking

   Place the meat in a clean pot with the marinade and mineral water. Bring to a boil, then lower the heat. Cover and simmer over low heat for 45 minutes.

5. Add vegetables

   Add the carrots, Korean radish, and shiitakes. Continue cooking for 30 minutes uncovered so the sauce reduces and coats the spoon.

6. Finishing

   Pour in the sesame oil and mix gently. The meat should be glazed and shiny. Serve hot.

Chef's tips

• Round off the edges of the radish and carrot chunks so they don't break apart during the long simmer.
• The sauce is ready when it reaches a syrupy consistency and glows intensely on the meat.

Storage

Keeps for 3 days in the fridge. It's even better reheated as the flavors further infuse the meat.