Braised Short Ribs with Jujube and Chestnut — Kalbi Jjim with Jujube and Chestnut
Korean braised short ribs in a soy-pear-garlic glaze with jujube, chestnut, daikon, and carrot, slow-cooked until glossy and tender, served over rice with sesame and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 640g short ribs in cold water 15 minutes. Rinse 170g rice until water runs clear. Peel and grate 160g Asian pear. Finely grate 8 garlic cloves and 20g ginger. Cut 200g daikon and 140g carrot into 2cm chunks. Thinly slice 2 scallions. Whisk together soy sauce, pear, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper until sugar dissolves.
Boil
Blanch ribs in 1 litre boiling water over high heat 5 minutes until grey scum rises. Drain and rinse clean.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to boil over high, cover, reduce to lowest heat, cook 12 minutes. Rest covered off heat 5 minutes.
Braise
Layer ribs and glaze in a heavy pot with 500ml fresh water. Bring to simmer over medium-high, reduce to low, cover, braise 45 minutes until meat yields to a fork.
Braise
Add daikon, carrot, jujubes, and chestnuts. Cover, braise 20 minutes on low until vegetables are tender and sauce thickens.
Reduce
Uncover, raise to medium-high, reduce 4 minutes until glaze coats the back of a spoon and clings to meat.
Plate
Mound rice on two plates. Lift ribs and vegetables alongside. Spoon glaze over top. Finish with scallions and sesame seeds.
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