Tender Braised Beef Short Ribs — Galbijjim Braised Short Ribs
Korean braised beef short ribs simmered with soy, pear, garlic, and ginger until fork-tender, finished with jujube, chestnut, carrot, and a glossy reduction over rice.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak short ribs in cold water 15 minutes. Rinse rice until water runs clear. Peel and grate pear and ginger. Finely grate garlic. Roughly chop onions. Cut carrot into 2cm chunks. Halve mushroom caps. Thinly slice scallions. Whisk soy sauce, pear, sugar, mirin, sesame oil, garlic, ginger, and pepper until sugar dissolves.
Boil
Blanch short ribs in 1 liter boiling water over high heat 5–6 minutes until grey scum rises. Drain and rinse ribs clean under cold water.
Boil
Combine rinsed rice with 240ml water in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Rest covered off heat 5 minutes.
Braise 1
Layer blanched ribs, onions, and braising sauce in a heavy pot (5–6 quart capacity recommended) with 500ml fresh water. Bring to a simmer over medium-high, reduce to low, cover, and braise 50 minutes until meat yields to a fork.
Braise 2
Add carrot, shiitake, jujubes, and chestnuts to the pot. Cover and braise on low 20 minutes until vegetables are tender and sauce reduces around the ribs.
Reduce
Uncover pot and raise heat to medium-high. Reduce sauce 4–5 minutes until it coats the back of a spoon and clings to the meat.
Plate
Mound rice on plates. Lift ribs and vegetables alongside. Spoon glossy sauce over the top. Finish with scallions and sesame seeds. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.