Korean

Galbi-jjim

Name: Galbi-jjim
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 1 serving
Cuisine: Korean
Ingredients: 280 g bone-in beef short ribs; 60 g Korean radish (mu) or daikon; 40 g carrot; 2 dried shiitake mushrooms; 40 g Korean pear; 30 g onion; 2 cloves garlic; 1 tsp fresh ginger; 2 tbsp soy sauce; 2 tsp brown sugar; 1 tbsp rice wine (mirim); 1 tsp toasted sesame oil; 3 peeled chestnuts; 2 dried jujubes; 1 spring onion; 250 ml water; 1 tsp toasted sesame seeds; black pepper

Korean braised beef short ribs, simmered slowly in a sweet-savoury soy sauce with grated pear until the meat slides off the bone, with radish, carrot, chestnuts and jujube soaking up the glossy braise.

Lunch & dinner 25g+ protein 8g+ fibre

120 min20 prep · 100 cookMedium762 kcalper serving

Method

Put 280 g of bone-in short ribs in a bowl of cold water and soak for 30 minutes, changing the water once, to draw out the blood. At the same time cover 2 dried shiitake with warm water and leave to soften for 20 minutes.
Drain the ribs, drop them into a pan of boiling water and parboil for 5 minutes, skimming the grey scum. Lift out, rinse each piece under running water and trim away any thick surface fat and sinew. Discard the water and wipe the pan. Drain the shiitake, squeeze dry, cut off the stems and halve the caps.
For the braising sauce, mix 40 g of grated Korean pear, 30 g of grated onion, 2 cloves of minced garlic, 1 tsp of grated ginger, 2 tbsp of soy sauce, 2 tsp of brown sugar, 1 tbsp of rice wine and a generous grind of black pepper with 250 ml of water.