Galbi-jjim (Korean Braised Short Ribs) Recipe - TODAY

Chef notes

Even though this recipe still takes a couple hours, by using boneless short ribs the cooking time is drastically reduced than the typical preparation which uses bone-in short ribs. The result is just as rich and comforting and provides a nourishing warmth to a holiday dinner table. Being Korean American, I cannot think of another dish that epitomizes my upbringing — a classic Korean braised beef dish that also fits in with the motif of traditional American holiday cuisine.

Technique tip: Do not cut the radish too thin as they will absorb all the moisture too quickly and will break apart.

Swap option: This recipe also works well with bone-in, skin-on, chicken thighs, too. You can also swap chicken broth for the beef broth.

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Preparation

1.

Trim off excess fat from short ribs.

2.

Portion short ribs by cutting into approximately 2- by 2-inch pieces.

3.

Place portioned short ribs into a pot and fill with enough water to cover.

4.

Place pot on high heat and bring to a boil. Boil short ribs for 3 minutes.

5.

Strain beef into a colander and rinse with cold water.

6.

In a separate pot, combine beef broth, soy sauce, mirin, brown sugar, honey, garlic, ginger, Asian pear and onion. Stir and place and high heat to bring to a boil.

7.

Once at a boil, add short ribs into the pot and stir to incorporate.

8.

Lower heat to medium and cover.

9.

Cook for 1 hour and 20 minutes, occasionally stirring.

10.

While beef is cooking, peel carrots and cut into 1-inch-long segments. Peel radish and cut into 3/4-inch wheels, then cut each wheel into quarters.

11.

After the beef has been cooking for 1 hour and 20 minutes, uncover and place carrots and radish into the pot, and stir to incorporate.

12.

Cover again and cook for another 20 minutes, stirring occasionally.

13.

Remove cover and bring to high heat and cook at a boil for 15 minutes.

14.

Turn off heat, garnish with chopped scallions and a drizzle of toasted sesame oil.

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