Korean Braised Short Ribs
Galbi-jjim is the dish that anchors a Korean celebration, the ribs braised until a spoon parts the meat from the bone. Grated pear does double duty here, tenderizing the beef and lending a clean sweetness that refined sugar cannot. Make it a day ahead so the fat can be lifted off and the flavor can deepen.
Ingredients
- 1.6kg beef short ribs, cut flanken or English style
- 1 Asian pear, grated
- 120ml soy sauce
- 6 cloves garlic, grated
- 1 thumb of ginger, grated
- 2 tablespoons honey
- 1 onion, cut into wedges
- 2 carrots, cut into chunks
- 8 peeled chestnuts
- 3 scallions, sliced
- 1 tablespoon toasted sesame oil
Method
- Soak the short ribs in cold water for 30 minutes to draw out blood, then drain. Blanch in boiling water for 5 minutes and rinse well to keep the braise clean.
- Stir the grated pear, soy sauce, garlic, ginger, and honey into a marinade.
- Combine the ribs and marinade in a heavy pot with just enough water to barely cover. Bring to a simmer, then cover and cook gently for 1 hour 30 minutes.
- Add the onion, carrots, and chestnuts. Continue braising uncovered for 45 minutes, until the meat is fork-tender and the sauce has reduced to a glaze.
- Skim the fat from the surface. If the sauce is thin, simmer briskly to reduce.
- Finish with sesame oil and scattered scallions. Serve with steamed rice.