Galbi-jjim Grilled Cheese with Dipping Jus

Method

1. Cut the beef into 5 cm chunks and put in a 20 cm pot with the grated pear, soy sauce, brown sugar, garlic, ginger, sesame oil and water. Bring to the boil over high heat for 6 min, skim off the scum, then cover, turn down to low heat and braise for 1 h, until the meat shreds easily when pressed with a fork.

   Add in this stepBoneless beef short rib (or brisket) 300 gAsian pear, grated 70 gSoy sauce 2½ tbspBrown sugar 1½ tbspMinced garlic 1 tbspMinced ginger ½ tspToasted sesame oil 1 tspWater 450 ml

   high heat→low heat

2. While the beef braises, thinly slice the onion and cook it in a 24 cm pan with half the butter over medium-low heat for 12 min, stirring, until deep amber. If it catches, add 1 tbsp water and scrape.

   Add in this stepOnion 150 gButter 15 g

   medium-low heat

3. Lift out the beef and shred it with two forks along the grain, discarding any tough sinew and fat.

4. Skim the fat from the braising liquid and reduce it over medium heat for 6 min into a rich dipping jus, about 4 tbsp per serving. Toss the shredded beef with 2–3 tbsp of it so it's moist and keep the rest warm.

   medium heat

5. On one slice of bread, layer cheddar, beef, caramelised onion and mozzarella, and top with a second slice. Spread a thin layer of mayonnaise on both outer sides: it browns more evenly than butter and is less likely to burn.

   Add in this stepSourdough or thick white bread slices 4Cheddar (sliced or grated) 40 gGrated mozzarella 80 gMayonnaise 2 tbsp

6. Melt the remaining butter in a 26 cm pan and cook the sandwiches over medium-low heat for 3 min, pressing down with a spatula; a lid helps the cheese melt. Flip and cook for 2 min 30 sec more until both sides are golden. If they don't all fit, cook in batches.

   Add in this stepButter 15 g

   medium-low heat

7. Cut diagonally and serve with the warm jus for dipping.