Galbi Jjim (Korean Braised Short Ribs)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the beef short ribs under cold water, then soak them in cold water for 30 minutes to remove excess blood.

   Ca. 30 min.

   Kokkens note: Changing the water once or twice during soaking helps remove more impurities.

2. 2

   Drain the ribs and place them in a large pot. Add the quartered onion, peeled garlic, sliced ginger, and water for the braising liquid.

   Ca. 2 min.

3. 3

   Bring the pot to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes, skimming off any foam or impurities that rise to the surface.

   Ca. 15 min.

   Kokkens note: Skimming helps create a cleaner, clearer final sauce.

4. 4

   Remove the ribs from the pot and discard the braising liquid and aromatics. Rinse the ribs under cold water to remove any remaining impurities.

   Ca. 3 min.

5. 5

   In a large bowl, combine the soy sauce, sugar, mirin, sesame oil, black pepper, and grated Asian pear to create the sauce.

   Ca. 3 min.

   Kokkens note: Grating the Asian pear helps tenderize the meat and adds natural sweetness.

6. 6

   Add the rinsed short ribs to the sauce and toss to coat evenly. Let them marinate for at least 15 minutes, or up to several hours in the refrigerator.

   Ca. 15 min.

   Kokkens note: Marinating longer will deepen the flavor of the ribs.

7. 7

   Transfer the marinated ribs and sauce to a large heavy-bottomed pot or Dutch oven. Add enough fresh water to just cover the ribs.

   Ca. 2 min.

8. 8

   Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.

   Ca. 1 t.

   Kokkens note: Ensure a gentle simmer to prevent the meat from becoming tough.

9. 9

   Add the daikon radish, carrots, potatoes, and shiitake mushrooms to the pot. If using, also add the dried jujubes and chestnuts.

   Ca. 3 min.

   Kokkens note: Cut vegetables into similar sizes for even cooking.

10. 10

    Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the ribs are very tender and easily pull away from the bone.

    Ca. 1 t.

    Kokkens note: Check for tenderness by gently probing the ribs with a fork.

11. 11

    Taste the sauce and adjust seasonings if necessary, adding more soy sauce for saltiness or sugar for sweetness.

    Ca. 1 min.

12. 12

    Serve the Galbi Jjim hot, garnished with chopped green onions and toasted sesame seeds.

    Ca. 1 min.

    Kokkens note: Serve with a side of steamed rice to soak up the delicious sauce.