Galbi Jjim (Korean Braised Short Ribs)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 2 min

8. 8

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

   Ongeveer 1 uur

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 1 min

12. 12

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

    Ongeveer 1 min

    Tip van de kok: Serve with a side of steamed rice to soak up the delicious sauce.