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Name: Galbi-jjim
Total time: 2 h
Yield: Serves 4
Cuisine: Korea
Ingredients: 1 kg beef short ribs; 80 ml soy sauce; 1 Asian pear; 1 onion; 6 cloves garlic; 20 g ginger; 2 tbsp sugar; 500 ml water; 1 carrot; 200 g Korean radish; 8 dried jujubes; 8 chestnuts; 1 tbsp sesame oil; 2 green onions

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Korea2 hServes 4cooked before

Galbi-jjim

갈비찜 · Galbi-jjim

Ingredients14

beef short ribs1 kg
soy sauce80 ml
Asian pear1
onion1
garlic6 cloves
ginger20 g
sugar2 tbsp
water500 ml
carrot1
Korean radish200 g
dried jujubes8
chestnuts8
sesame oil1 tbsp
green onions2

meatspice & saucefruitvegetableother

Method

Soak the short ribs in cold water for 30 minutes, changing the water once, then drain and pat dry.
Blanch the ribs in boiling water for 5 minutes, rinse off the scum, and drain well.
Grate the pear, onion, garlic, and ginger, then mix with the soy sauce and sugar.
Combine the ribs with the sauce and water in a heavy pot, bring to a boil, then simmer covered for about 1 hour.
Add the carrot and radish cut into chunks, plus the jujubes and peeled chestnuts, and simmer until the meat is tender.
Uncover and reduce the sauce until it lightly coats the ribs.
Stir in the sesame oil and sliced green onions, then serve hot.