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

Method

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