Korean Galbi Jjim

Ingredients

• 1.5kg beef short ribs
• For braise: 1 pear (or apple) grated, 1 onion blended, 5 tbsp soy sauce, 4 tbsp brown sugar, 3 tbsp mirin, 3 tbsp sesame oil, 6 garlic cloves, 1 thumb ginger, 1 tsp pepper
• 3 carrots, chunked
• 3 potatoes, cubed
• 10 chestnuts, peeled (optional)
• 5 dried jujubes (optional)
• 3 spring onions
• Sesame seeds

Instructions

1. Soak short ribs in cold water 30 min to remove blood; drain; rinse.
2. Boil briefly 5 min; drain; rinse.
3. Combine in a heavy pot with braising sauce and 500ml water.
4. Simmer covered 90 min until tender.
5. Add carrot, potato, chestnut, jujube; simmer 30 min more.
6. Top with spring onion and sesame.

Serving suggestions

• Eat with rice and banchan.

Storage & reheating

Better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions