Galbi-jjim (Braised Beef Short Ribs)

Ingredients

Equipment Needed

• •Large heavy pot or Dutch oven, 5 to 6 liters
• •Large bowl for soaking ribs
• •Fine skimmer or large spoon
• •Box grater
• •Tongs

Instructions

1. 1

   Soak the ribs

   Put the short ribs in a large bowl and cover with cold water by 5cm. Soak 30 minutes, changing the water once. This draws out excess blood from the cut bone surfaces, which keeps the finished braise cleaner in taste and color.

2. 2

   Blanch and wash

   Drain the ribs, put them in a large pot, and cover with fresh cold water. Bring to a hard boil and cook 5 minutes. Drain, then rinse the ribs under warm running water, rubbing each bone and cut edge to remove gray scum and bone dust. Wash the pot too. Do not skip this. The sauce cannot become clear later if the pot starts dirty.

   If your ribs are cross-cut through the bone, be especially careful. Those cut faces hold bone grit, and one careless piece can spoil the whole mouthful.
3. 3

   Shape the vegetables

   Cut the radish and carrots into large chunks, then trim the sharp corners if you have the patience. Rounded edges keep them from breaking apart during the long braise. This is not decoration first; it is structure. Save the mushroom soaking liquid only if it tastes clean, then strain it through a fine sieve.

4. 4

   Mix the seasoning

   In a bowl, stir together the soy sauce, grated pear, grated onion, mirin or cheongju, brown sugar, rice syrup, garlic, ginger, sesame oil, and black pepper. The pear and onion sweeten and tenderize without making the sauce taste like candy. Six tablespoons soy sauce is enough for this amount of beef because the sauce will reduce.

5. 5

   Begin the braise

   Return the cleaned ribs to the clean pot. Add the seasoning mixture and 3 cups water or unsalted stock. The liquid should come about halfway up the ribs, not cover them completely. Bring to a boil, then lower to a gentle simmer, cover, and cook 1 hour. Turn the ribs once or twice so every side meets the sauce.

6. 6

   Add sturdy vegetables

   Skim off any fat floating on the surface. Add the radish, carrots, shiitake mushrooms, chestnuts, and jujubes if using. Cover again and simmer 35 to 45 minutes, until a skewer slides into the meat with little resistance and the radish is tender but still holding its shape. If the pot looks dry before the meat softens, add hot water 1/2 cup at a time.

7. 7

   Reduce the sauce

   Uncover the pot and raise the heat to medium. Simmer 15 to 25 minutes, spooning the sauce over the ribs often, until the liquid reduces to a glossy glaze that coats the meat. Taste now. If it needs salt, add soy sauce 1 teaspoon at a time. If it tastes flat, add 1 teaspoon rice syrup, not a handful of sugar. This is where 손맛 becomes a measured correction.

8. 8

   Rest and finish

   Turn off the heat and let the ribs rest in the pot 10 minutes so the sauce settles back into the meat. Scatter with scallions, toasted sesame seeds, pine nuts, and jidan if using. Serve with rice and plain banchan that do not fight the braise: kimchi, a clean namul, and something crisp.

Chef Tips

• •Choose meaty short ribs cut 5 to 6cm thick. Very thin flanken-cut ribs cook too fast and turn stringy in a long braise; save those for grilling.
• •Korean pear is best when you can get it. If the month or market gives you none, use 1/2 firm Bosc pear or 1/2 sweet apple, grated. Do not replace it with extra sugar, because sugar sweetens but does not tenderize.
• •A pressure cooker is a safe modern vessel here: after blanching and washing, cook the ribs with the seasoning and liquid under pressure for 35 minutes, natural-release 15 minutes, then add the vegetables and simmer uncovered until tender and glossy. The corner you may cut is time. The corner you may not cut is cleaning the ribs.
• •Skim the fat, especially if making this ahead. Galbi-jjim should be rich, not greasy. Chilling the pot overnight lets you lift off the hardened fat in one piece.

Advance Preparation

• •The ribs can be soaked, blanched, washed, and refrigerated up to 1 day ahead. Keep them covered and cold, then begin the braise the next day.
• •Galbi-jjim improves after a night's rest. Braise it fully, chill it, remove the hardened fat, then reheat gently with 1/2 cup water until the sauce loosens and turns glossy again.
• •Cut the radish, carrots, and soaked shiitakes up to 1 day ahead. Keep them covered in the refrigerator, but add them only after the ribs have had their first hour, or they will collapse.

Frequently Asked Questions

Nutrition Information

1 serving (about 430g)