Sizzling Galbi Crispy Rice with Pour-Over Broth

Method

1. Cut the short rib into 4 cm chunks and soak in cold water for 30 min to draw out the blood.

   Add in this stepBoneless beef short rib, in one piece 400 g

2. Bring water to the boil in a 20 cm pot over high heat, blanch the beef for 3 min and rinse it under running water.

   high heat

3. Put the beef in a clean 20 cm pot with the measured water, the radish in a large piece, the onion, garlic and ginger. Boil over high heat for 10 min, skimming off the foam, then reduce to medium-low heat and simmer for 55 min, until the meat pulls apart easily with a fork.

   Add in this stepWater 1½ LKorean radish or daikon 150 gOnion 100 gGarlic cloves, whole 5Fresh ginger, sliced 8 g

   high heat→medium-low heat

4. Lift out the beef, shred it into thick strands with two forks and toss with the soy sauce, minced garlic, sesame oil and pepper. Slice the radish thinly. Strain the broth, skim off the fat and season it with the soup soy sauce and salt.

   Add in this stepSoy sauce 2 tspGarlic, minced 1 tspToasted sesame oil 2 tspBlack pepper 1 pinchKorean soup soy sauce (guk-ganjang) 2 tspSalt ½ tsp

5. Heat the oil in a 24 cm non-stick pan over medium heat, press the rice into a flat, even layer 1 cm thick and fry without touching for 6 min. When the base is golden and firm, flip it and fry for 4 min more so both sides are crisp.

   Add in this stepCooked short-grain rice, slightly cooled 300 gNeutral oil 1½ tbsp

   medium heat

6. Bring the broth to a rolling boil over high heat for 3 min. Break the crispy rice into large pieces in shallow bowls and top with the beef, radish, spring onion and sesame seeds. Pour the boiling broth over at the table, listen to it sizzle, drizzle with perilla oil and eat straight away.

   Add in this stepSpring onion, finely sliced 2 tbspPerilla oil 1 tspToasted sesame seeds 1 tsp

   high heat