Galbijjim갈비찜

Video

Ingredients

• 1.4 kg (3 lb) meaty beef short ribs
• ½ onion, 3–4 slices ginger, 5 cloves garlic, white parts of 2 scallions (for parboiling)
• ½ cup soy sauce
• 2 tbsp sugar, 2 tbsp honey
• ¼ cup rice wine
• ½ Asian pear, grated
• ½ onion, grated
• 1 tbsp minced garlic, 1 tsp grated ginger, black pepper
• 2 tbsp sesame oil
• 10 oz (280 g) Korean radish, cut into chunks
• 3–4 dried shiitake mushrooms, soaked and quartered
• 1 large carrot, cut into chunks
• Green parts of 2 scallions, to finish

Steps

1. 1Soak the ribs in cold water for 30 minutes to draw out blood, then drain.
2. 2Parboil the ribs with the onion, ginger, garlic and scallion whites for about 10 minutes, skimming off any foam; reserve the stock.
3. 3Combine the soy sauce, sugar, honey, rice wine, grated pear, grated onion, garlic, ginger and pepper, and coat the ribs in this braising liquid.
4. 4Add about 2½ cups of the reserved stock, cover and simmer for 20–30 minutes, then add the radish, mushrooms and carrot and simmer, covered, for another 20 minutes.
5. 5Uncover and simmer for a final 10 minutes until the sauce thickens, then stir in the sesame oil and scallion greens before serving.