Galbi-jjim (Braised Beef Short Ribs)

Method

1. Soak the short ribs in cold water for 1 hour to draw out the blood, changing the water twice. Soak the dried shiitake in lukewarm water at the same time.

   Add in this stepBone-in beef short ribs (braising cut) 600 gDried shiitake mushrooms 3

2. Bring plenty of water to the boil in a 22 cm pot over high heat, add the ribs and blanch for 5 min. When grey scum rises, drain, rinse each rib under running water and snip off any large lumps of fat. Rinse out the pot too.

   high heat

3. Finely grate the pear and onion and mix with the soy sauce, brown sugar, garlic, ginger, mirin, sesame oil and pepper to make the sauce.

   Add in this stepAsian pear, grated 100 gOnion, grated 50 gSoy sauce 3½ tbspBrown sugar 1½ tbspMinced garlic 1½ tbspMinced ginger 1 tspMirin (rice cooking wine) 1½ tbspToasted sesame oil 1 tbspGround black pepper 1 pinch

4. Put the ribs, sauce and water in the pot and bring to the boil over high heat, about 6 min. Cover, turn down to medium-low heat and braise for 40 min, turning the ribs once or twice so they colour evenly.

   Add in this stepWater 450 ml

   high heat→medium-low heat

5. Cut the radish and carrot into 3–4 cm chunks and shave off the sharp edges with a knife so they don't break up while braising. Stem the soaked shiitake and quarter them. Add to the pot, cover and braise over medium-low heat for 20 min more, until a chopstick slides easily into the radish.

   Add in this stepKorean radish (or daikon) 150 gCarrot 100 g

   medium-low heat

6. Uncover and cook over medium heat for 7 min, spooning the sauce over the ribs as it reduces. It's ready when about a third of the liquid is left, it looks glossy and the meat comes away from the bone easily.

   medium heat

7. Skim the fat off the surface with a spoon, transfer to a platter and top with sliced green onion and sesame seeds.

   Add in this stepLarge green onion (or leek) 1Toasted sesame seeds 1 tsp