(Korean braised beef short ribs)
4 to 6 servings
- Beef short ribs, bone-in, 1-inch thick, trimmed of excess fat -- 2 pounds
- Onion, chopped -- 1
- Garlic, minced -- 3 cloves
- Pear, peeled, cored and chopped (optional) -- 1
- Sugar -- 2 tablespoons
- Water -- 3 cups
- Soy sauce -- 1/4 cup
- Sesame oil -- 1 tablespoon
- Carrots, peeled and chopped -- 3
- Potatoes or daikon, peeled and chopped -- 1 1/2 cups
- Chestnuts (optional), peeled -- about 10
- Salt and pepper -- to taste
- Add the ribs to a large pot and add cold water to cover. Set aside to soak for about 1 hour. Drain the ribs, discarding the water. This step helps remove blood from the ribs that could cloud the sauce.
- Add the onion, garlic, pear if using, sugar, 3 cups water, soy sauce and sesame oil to the pot with the ribs. Bring to a boil over medium-high flame, then reduce heat to medium-low and simmer, covered, for another 2 to 2 1/2 hours, or until the meat is tender. Skim accumulated fat off the top occasionally, and add water as necessary to keep the braising liquid from reducing too much.
- Add the carrots, potatoes or daikon and chestnuts if using and simmer for another 20 to 30 minutes, or until the vegetables are cooked through.
- Adjust seasoning with salt and pepper and serve over steamed rice.
Galbi Jjim Variations
- For your short ribs, you can use either a thick (about 2 inches) English cut or a thin (1/2 inch) flanken cut. Substitute pork spare ribs (dweji galbi) if you like.
- Asian pears are usually used to add a fruity sweetness to the sauce, but you can substitute a firm Bosc or d'Anjou pear. Or the pear can be eliminated altogether.
- Use mirin instead of sugar for sweetening. Use about 1/4 cup, or to your taste.
- Experiment with different vegetables: shiitakes, ginko nuts, cabbage.
- Garnish individual portions with toasted pine nuts or sesame seeds.