Recipe: Galbi-jjim – Korean Braised Beef Short Ribs

Directions

• Soak the beef ribs in cold water for 15 minutes to clean the meat.
• Place beef ribs, onion, green onion and garlic in a big pot.
• Add water. Place the pot on the stove and bring to a boil. Cook for 10 minutes.
• Take out the meat from the pot. Strain the stock and set it aside in the fridge for the next day.
• In a large bowl, combine the soy sauce, sugar, ground garlic, ground onion, ground pear, pepper, and sesame oil to a marinade. Stir until the sugar is fully dissolved, and the mixture forms a savory-sweet sauce. Taste along the way so you get the flavor you like.
• Put the beef rib back into the pot and mix the beef with the marinade. Leave it in the fridge overnight.
• The following day: Cut the vegetables you intend to use into cubes.
  
• Mix sesame oil and pepper and set aside for later.
• Add 2 ½-3 cups of the beef stock to the pot with the beef ribs. Bring to a boil and let simmer for 30 minutes.
• Add carrots and potatoes, and let simmer for another 20 minutes
• Add any optional ingredients (jujube and chestnuts) and simmer for 10 minutes or until the meat is tender, and most of the liquid is gone, so you have a thick, rather sticky sauce.
• Just before serving, mix in the sesame oil/black pepper mix.
• Garnish with pine nuts and silgochu and serve with rice and banchan (Korean side dishes) if you have any.