Galbi-jjim Short Rib Ragù with Rice Cakes (Korean × Italian)

Method

1. Soak the ribs in cold water for 30 min to draw out the blood, changing the water once. Meanwhile, peel and core the pear and grate it finely along with the garlic and ginger, then mix with the soy sauce, brown sugar, mirin and pepper. The pear's enzymes help tenderise the meat. Drain the ribs and pat them dry.

   Add in this stepSoy sauce 3 tbspBrown sugar 1 tbspMirin 1½ tbspAsian pear ½Garlic cloves 4Fresh ginger 10 gBlack pepper to taste

2. Heat the oil over medium-high heat in a heavy 22 cm pot with a lid. Brown the ribs in a single layer for 10 min, until deep brown on all sides. Do it in two batches if they don't fit, lowering them in away from you as the fat spits. Set aside.

   Add in this stepNeutral oil 1 tbspBone-in beef short ribs 700 g

   medium-high heat

3. Pour off all but 1 tablespoon of fat, turn down to medium heat and cook the onion and carrot, chopped into 5 mm dice, for 5 min, until the onion turns translucent.

   Add in this stepOnion ½Carrot ½

   medium heat

4. Return the ribs and add the sauce, passata and water. Bring to a boil on medium-high heat, then turn down to low heat, set the lid slightly ajar and simmer for 2 h 30 min. Soy and sugar catch easily, so scrape the bottom as you stir every 30 minutes and add water a little at a time if it reduces too much. It's done when the meat falls easily off the bone.

   Add in this stepPassata 200 gWater 450 ml

   medium-high heat→low heat

5. Lift out the ribs, discard the bones and lumps of fat and shred the meat with forks. Skim the fat from the sauce, return the meat and simmer uncovered on medium heat for 10 min, until thick enough to coat the back of a spoon glossily. Taste and add a dash more soy sauce if needed.

   medium heat

6. If the rice cakes are hard or straight from the fridge, soak them in warm water for 10 minutes and separate them. Add them to the sauce with a few spoonfuls of water and simmer on medium-low heat for 5 min, stirring often. Bite one: it should be soft and chewy right to the centre. Keep stirring, as rice cakes stick to the bottom.

   Add in this stepKorean cylinder rice cakes (garae-tteok) 240 g

   medium-low heat

7. Turn off the heat and stir in the sesame oil and grated Parmigiano; the cheese melts into a rich, nutty sauce. Serve straight away scattered with scallions and sesame seeds.

   Add in this stepToasted sesame oil 1 tspParmigiano Reggiano, finely grated 20 gScallions, thinly sliced 1Toasted sesame seeds 1 tsp