Galbi Jjim (갈비찜) — Korean Braised Short Ribs

• 1.8 kgbone-in beef short ribs (English-cut, about 5 cm thick)
• 2 lcold water (for soaking the ribs)
• 2.5 lwater (for blanching)
• 180 mlKorean soy sauce
• 120 mlKorean rice wine (cheongju or mirin-style cooking rice wine)
• 1Asian pear (peeled, cored, and chopped)
• 1yellow onion (peeled and chopped)
• 8 clovegarlic
• 1 inchfresh ginger (peeled)
• 35 gdark brown sugar
• 60 mlKorean rice syrup
• 1 tbsptoasted sesame oil
• 1 tspground black pepper
• 350 gKorean radish (peeled and cut into 4 cm chunks)
• 250 gcarrots (peeled and cut into 4 cm chunks)
• 8fresh shiitake mushrooms (stems removed)
• 12peeled chestnuts
• 8dried jujubes (rinsed)
• 4scallions (cut into 5 cm lengths)
• 1 tbsptoasted sesame seeds

Instructions

1. 1

   Place the short ribs in a large bowl with 2 l cold water and soak for 30 minutes, changing the water once after 15 minutes. This draws out excess blood and helps the finished Galbi Jjim taste clean rather than muddy.

2. 2

   Drain the ribs, transfer them to a large pot, and cover with 2.5 l fresh water. Bring to a boil over high heat and boil for 8 minutes, then drain, rinse each rib under warm running water, and scrub the pot to remove any gray foam or bone residue.

3. 3

   In a blender, combine the soy sauce, rice wine, Asian pear, onion, garlic, ginger, brown sugar, rice syrup, 1 tbsp sesame oil, and black pepper. Blend until completely smooth, because the pear and onion should become part of the braising liquid rather than remain chunky.

4. 4

   Return the cleaned ribs to the clean pot and add the blended sauce plus 1.1 l water. Bring to a boil, reduce to a steady gentle simmer, cover partially, and cook for 60 minutes while turning the ribs every 20 minutes.

5. 5

   Add the Korean radish, carrots, shiitake mushrooms, chestnuts, and jujubes to the pot. Continue simmering uncovered for 35 to 45 minutes, turning the vegetables gently so they absorb the soy sauce braise without breaking apart.

6. 6

   When the ribs are tender enough for a chopstick or fork to slide in easily, raise the heat to medium-high and reduce the sauce for 8 to 12 minutes. Spoon the bubbling sauce over the ribs repeatedly until the surface looks glossy and lightly lacquered.

7. 7

   Stir in the scallions and the remaining 1 tbsp toasted sesame oil, then simmer for 2 minutes. Transfer to a deep serving bowl, sprinkle with toasted sesame seeds, and serve hot with steamed rice, kimchi, and banchan.